Semiya is a type of vermicelli popular in South India, especially in Tamil Nadu. It is can be served as a sweet dish, cooked in milk and sugar, and garnished with nuts and raisins. It can also be served as a savory dish, cooked with vegetables and spices. Semiya is a popular breakfast dish in India, and is often served with chutney or sambar.
Proteins
Fats
Carbs
Fibre
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1 cup
1/2 cup
1/4 cup
1/4 cup
1/4 cup
1/4 cup
1 teaspoon
1 teaspoon
1 teaspoon
1 teaspoon
1 teaspoon
1 teaspoon
1 teaspoon
1 teaspoon
1 teaspoon
2 tablespoons
2 cups
2 tablespoons
Heat oil in a pan over medium heat.
Add mustard seeds, cumin seeds, urad dal, and chana dal. Fry until they start to splutter.
Add chopped onion, carrots, green beans, and bell pepper. Fry for 2-3 minutes.
Add ginger-garlic paste, red chilli powder, turmeric powder, coriander powder, and garam masala. Fry for 1 minute.
Add the semiya and fry for 2-3 minutes.
Add chopped tomatoes and fry for 1 minute.
Add 2 cups of water and salt to taste. Bring to a boil.
Reduce heat to low and simmer for 10 minutes or until the semolina is cooked.
Garnish with chopped coriander leaves and serve hot.
We've got some serious foodies in our community! 12113 users have chowed down on Semiya a whopping 16132 times.
Hungry much? These cities certainly are! Chennai, Hyderabad, Bengaluru, Chandigarh, Delhi are the top 5 cities gobbling up Semiya like there's no tomorrow.
When it comes to Semiya, our users are head over heels in december, but the interest cools down in january.
It's official: Semiya is the food of choice for less-than15 male, with people of 15-20 BMI also on board.
Enjoy it guilt-free by talking to our nutrition coaches today.