Semiya (Sewaiyan) Bhagalabath | How to make Semiya (Sewaiyan) Bhagalabath

By Prema Vaidyanthan  |  19th Apr 2017  |  
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  • Semiya (Sewaiyan) Bhagalabath, How to make Semiya (Sewaiyan) Bhagalabath
Semiya (Sewaiyan) Bhagalabathby Prema Vaidyanthan
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About Semiya (Sewaiyan) Bhagalabath Recipe

Any mixed rice is known as 'bath'. This one is unique as curd is used and a boon for these hot summer days.

Semiya (Sewaiyan) Bhagalabath is a popular aromatic and delicious dish. You can try making this amazing Semiya (Sewaiyan) Bhagalabath in your kitchen. This recipe requires 5 minutes for preparation and 20 minutes to cook. The Semiya (Sewaiyan) Bhagalabath by Prema Vaidyanthan has detailed steps with pictures so you can easily learn how to cook Semiya (Sewaiyan) Bhagalabath at home without any difficulty. Semiya (Sewaiyan) Bhagalabath is enjoyed by everyone and can be served on special occasions. The flavours of the Semiya (Sewaiyan) Bhagalabath would satiate your taste buds. You must try making Semiya (Sewaiyan) Bhagalabath this weekend. Share your Semiya (Sewaiyan) Bhagalabath cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Prema Vaidyanthan for inputs. In case you have any queries for Semiya (Sewaiyan) Bhagalabath you can comment on the recipe page to connect with the Prema Vaidyanthan. You can also rate the Semiya (Sewaiyan) Bhagalabath and give feedback.

Semiya (Sewaiyan) Bhagalabath

Ingredients to make Semiya (Sewaiyan) Bhagalabath

  • Roasted Semiya. 1/2 cup
  • Milk. 1/2 cup
  • water. 1/2 cup
  • salt to taste
  • For tadka :-
  • Oil and ghee 1 teaspoon each
  • mustard seeds. 1 teaspoon
  • urad dal 1 teaspoon
  • green chillies. (slit into 2 or chopped). 2-3
  • ginger (finely chopped ). 1 teaspoon
  • coriander leaves. to taste
  • cashew nuts. ( optional, each broken into 4). 5-6
  • Grated carrot. 1/4 cup
  • pomegranate seeds (optional) 1/4 cup

How to make Semiya (Sewaiyan) Bhagalabath

  1. Heat a wide pan, add milk and water
  2. Add salt.
  3. When it starts boiling, add roasted semiya while constantly stirring to avoid lumps
  4. Remove when the color changes and semiya looks cooked.
  5. Cool to room temperature.
  6. Whisk curd to a smooth mixture.
  7. Add to semia
  8. Adjust salt.
  9. Heat oil in a pan.
  10. Splutter mustard seeds
  11. Fry urad dal till golden
  12. Add green chillies and ginger, fry for a minute
  13. Add cashew(if using) and roast till golden
  14. Add to semiya mixture.
  15. Add carrot.
  16. Top with coriander leaves and pomegranate (if using)
  17. Serve with any spicy chutney or pickle.

My Tip:

I have served with 'Allam pachadi', a spicy one with ginger. Vegetables like cucumber and carrot can be added too to make it a complete meal. Can be served chilled.

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