Made in just 5 minutes, this Savory Vermicelli – Khare Semiya is bliss! Perfect for breakfast or snack or as a light meal in lunch or dinner. Khare semiya (seviyan) is popular iftar time recipe in Ramadan. This recipe calls for Hyderabad’s super fine special vermicelli.
What is semiya?
Semiya or Seviyan is the Hindi word for Vermicelli. There are many varieties of semiya available in the market. Semiya is the Indian version of pasta. Vermicelli is used in making sweet and savory recipes.
Depending on the brand, vermicelli is of different size, shape and color. But in general, vermicelli is creamy in color, semi-long and thin. You can find roasted vermicelli too in grocery stores. This is light brown and is easy to cook.
What is semiya made of?
The basic ingredient in making semiya or vermicelli is flour (maida). Other ingredients are salt and water. Ghee or butter are optional ingredients.
These days in the market, you can find many different varieties of semiya. Few of them are,
Whole wheat vermicelli
Semiya | Seviyan
Fine roasted vermicelli (seviyan) is used in the making of Eid special delicacies. You can easily find this variety of seviyan in all grocery stores in Hyderabad during the festive season.
Apart from this, till date in many houses people make seviyan during Ramadan. Long or circular, roasted or unroasted, angel hair thin vermicelli is used in making Eid special delicacies like sheer khurma, meethi seviyan (muzzafar), malida, khare semiya, etc;
Hyderabad’s Famous Chuttae ki Seviyan
Hyderabadi chuttae ki seviyan is very popular and used in making Eid special dessert called Sheer Khurma. These are also called Sheer Khurma Semiya.
Chutta means Circular. As you can see in the picture, these seviyan are thin, circular (curly) and are very fragile. Both roasted and unroasted semiya are available in the market.
If seviyan are unroasted, then these are shallow fried or roasted at home before using them in any recipe.
Hyderabadi Khare Semiya ki Recipe
Khara means savory and khare is the plural word for khara. Khare semiya is a savory, easy to make and delicious vermicelli recipe. Often prepared in Iftar during Ramadan. Khare Seviyan Recipe is almost like a bagare chawal recipe.
Mice of chicken or mutton adds good flavour to the recipe. Vegetables like potato, carrot, peas, etc; can also be added for taste. The recipe of khare semiya is quick, very simple and takes just 5 minutes to cook.
Khare Seviyan Recipe is,
- Takes 5 minutes to cook
- Easy breakfast
- Quick snack
- Light lunch or dinner
- One Pot Meal
- Dairy Free
How to roast seviyan?
Break seviyan into small pieces and place them in a heavy bottom pan. On medium heat, by stirring continuously, stir the semi. Stir till seviyan starts to change in color. When the seviyan looks light brown, turn off the flame. Remove and spread them on a plate and leave to cool.
You can even shallow fry the seviyan. Add oil or ghee to a heavy bottom cooking pan. Break the semiya into 2-3’ inch pieces. Add this to a pan and using a spatula turn the semiya up and down. Stir on low flame and when seviyan are completely roasted, turn off the flame.
For Ramadan or Eid, we roast and keep the seviyan ready at least a month before. This saves time and energy.
Easy Iftar Savory Recipes
Ingredients & Tips to make best khare seviyan
Seviyan | Semiya – I used fine roasted circular (curly) seviyan in making this recipe. However if roasted vermicelli is unavailable, then you can use unroasted one. But you have to roast the seviyan before using it.
Onion and Green Chilli – Fine sliced onion and green chilli is all you need to bring taste in the recipe.
Clove, Cardamom and Cinnamon – These three whole spices bring flavour in seviyan recipe. You can easily substitute this with ½ tbsp. of Garam Masala.
Ginger- Garlic Paste: This will bring bagara taste in the recipe.
Water: As we are using very fine vermicelli, use very little water. I use ¼ cup of water to cook 1 cup of seviyan. In case, seviyan are slightly uncooked then sprinkle little water and cover with a lid. If you add more water, khare semiya will turn into porridge. Remember to add very little water. This vermicelli is thin and delicate, that it will cook in a blink of an eye.
- 1 cup roasted Semiya, roasted fine vermicelli
- 1 Onion, sliced
- 2 Green Chilies, chopped
- 1 Clove + 1 1’ inch piece of Cinnamon + 1 Cardamom *
- ½ tbsp. Red chili powder
- ¼ tbsp. Turmeric powder
- ¼ tbsp. Ginger- Garlic paste
- 1 tbsp. minced Coriander leaves
- 2 tbsp. Oil
- ¼ cup Water
- Salt, as per taste
How to make Hyderabadi Khare Semiya (Seviyan)
- First add oil to a heavy bottom cooking vessel and to this add clove, cinnamon and cardamom.
- Fry for a minute and add sliced onions along with chopped green chillies.
- Fry till translucent. Now ginger-garlic paste and fry till raw smell disappears.
- Add water and bring it to boil by adding red chili powder, turmeric powder and salt.
- Give the mixture a quick stir and check for salt.
- When the water is on rolling boil, lower the flame. By continuously stirring the water add semiya.
- Cook on low flame, till semiya is completely cooked. (It will take nearly 3-5 minutes depending on the quantity of semiya you use.)
- Finally, add fresh minced coriander leaves and serve warm with lemon slices.
- Add love to make this Khare Semiya recipe taste 'YUMMY'.
Lubna's Serving Suggestions:
Khare Semiya is one pot meal. You don't need anything to go along with it. But if you are making this in lunch or dinner, you can serve khare seviya with,
chicken fry or mutton fry or onion riata or papad or pickle, etc.,
Amount Per Serving: Calories: 152Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 221mgCarbohydrates: 17gFiber: 2gSugar: 3gProtein: 3g
Khare Semiya is going to be part of Joy From Fasting To Feasting – V. Joy From Fasting To Feasting is a global Ramadan Event. Through this event food bloggers around the globe come and share their Ramadan memories with us.