Semiya Bagala Bath
Prep time
Cook time
Total time
Tasty Bagala bath prepared with semiya. Fruits, nuts and eaiduunf make this extra special
Serves: 3
  • Semiya (Vermicelli) -1 cup
  • Milk - 1 cup + ⅓ cup
  • Fresh Curd /Yogurt- ¾ cup
  • Mustard seeds - ¼ tsp
  • Curry Leaves - 1 spring
  • Green chillies - 1
  • Sugar - ½ tsp (optional)
  • Salt - to taste
  • Ghee / Oil - 1 tsp + ½
  • To Garnish
  • Raisin - 2 tbsp
  • Cashews - 10
  • Pomogranate seeds - ¼ cup
  • Grapes - Handful
  1. Add 1 tsp of ghee to the pan. When the ghee is hot, add cashews. when the cashews are half cooked, add raisins and cook till cashew are golden brown. Switch off and transfer to the plate. Without adding Ghee/oil, roast the semiya in the same pan for a minute (I used roasted semiya, but roasted again for the ghee fragrance). Transfer to a plate.
  2. Add some more ghee to the pan. When it is hot, add mustard seeds, curry leaves and green chilli. When it splutters, add 1 cup of water, salt and sugar. When water starts boiling, add the semiya. When semiya is half cooked, add milk and cook till semiya becomes soft. If required, add some more water/milk. Switch off, and when the semiya comes to room temperature, add curd and mix well
  3. Refrigerate for 3-4 hours. When you are about to eat, take it out of the refrigerator and add cashew, raisins, grapes and pomegranate. It might be a bit thick, coming straight out of the refrigerator. Add little milk/water in that case (I added some milk)
1. You can add urad dal while tempering
2. Grated Carrots and coriander leaves can also be used for garnish
3. Instead of adding milk, you can add curd fully
4. The dish can also be served without refrigerating
5. If it consumed after a longtime curd semiya might become thick. Add curd/water accordingly
Recipe by Traditionally Modern Food at