Wednesday, October 14, 2015

Semiya Dahi Bhat / Tempered Vermicelli-Yogurt

Semiya Dahi Bhaat / Tempered vermicelli and yogurt is a delicious and flavorful alternative to the regular Dahi Bhaat / Yogurt Rice . This dish can be prepared in a jiffy and is loved by everyone in my family.Because of its beautiful appearance , it makes a great dish while entertaining guests.

Note: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml
Serves : 4
  • Vermicelli : 1 cup
  • Water : 6 cups
  • Oil : 1 tsp
  • Yogurt : 1.5 cup
  • Milk : 1/2 cup
  • Cucumber (Peeled and finely chopped) : 3/4 cup
  • Carrots (Peeled and finely grated) : 1/2 cup
  • Pomegranate seeds : 1/4 cup plus little for garnish (Optional)
  • Ginger (Finely grated) : 1 tbsp
  • Green chillies (long variety , finely chopped) : 2
  • Cilantro (finely chopped) : 2 tbsp
  • Dry red chillies (broken) : 2
  • Curry leaves : 5-6
  • Asafoetida : 1/4 tsp
  • Mustard seeds / Rai : 1 tsp
  • Urad dal / Black gram : 1 tsp
  • Cashewnuts : 8 (broken)
  • Clarified butter / Ghee : 2 tsp
  • Salt as per taste.

  • Bring 6 cups of water to boil. Add vermicelli and 1 tsp oil to it and cook for a couple of minutes until the vermicelli is cooked (Note : Keep an eye. Vermicelli gets cooked very quickly.)

  • Once cooked, strain the water. Run some cold water to prevent further cooking.Set it aside.

  • In a large mixing bowl, whisk together yogurt and milk.

  • To this yogurt mixture , add the chopped cucumber, grated carrots, pomegranate seeds, cilantro and cooked vermicelli. Mix well. Adjust the consistency. Add some water if needed, if it is too thick.Add salt to taste.

  • In a separate pan, heat ghee/clarified butter. When hot, add the mustard seeds, urad dal/black gram, dried red chillies and curry leaves. When it the seeds start to splutter, add the broken cashews and fry for a minute. Later, add grated ginger and chopped chillies. Fry for a minute. Lastly add asafoetida/ hing. Turn off the heat.

  • Pour this tempering over the vermicelli yogurt mixture.

  • Mix well and serve garnished with pomegranate seeds.
Happy Cooking!!!


  1. Wow !! curd semiya looks really delicious ..

  2. Awesome dear. This is a wonderful idea. Vermicelli is loved in my family and it would be nice to give it the flavours of curd rice. True, the dish is visually tempting and with your nicely explained recipe , I will surely try this one.

  3. Oh wow, interesting variation to a all time comfort curd rice...
    Really Delicious and Yummy...

  4. Yumm...looks so tempting!!
    A must try for me, love the recipe!!

  5. The list of ingredients all worth for the deliciousness. Yum.

  6. This is a new dish to me. Looks and sounds so appetizing! I will try soon:)

  7. I have never tried a savoury recipe with vermicelli but your dish looks so exciting and tempting that I think I must try this. I love all the ingredients going in, specially the garnish :) Gorgeous recipe dear Shubha :)

  8. Oh my my..this is so delicious..i am drooling!

  9. There are so many dishes that can be made with sevaiyan.... last week i tried the upma and now i see this :) Looks like a version of dahi bhaat and dahi vada :) Nice one Shubha, loved it