{"id":5185,"date":"2016-01-20T21:02:35","date_gmt":"2016-01-20T21:02:35","guid":{"rendered":"https:\/\/superduperkitchen.wordpress.com\/?p=5185"},"modified":"2018-04-03T13:42:32","modified_gmt":"2018-04-03T13:42:32","slug":"kambu-semiya","status":"publish","type":"post","link":"https:\/\/superduper-kitchen.com\/index.php\/2016\/01\/20\/kambu-semiya\/dadpinfo\/","title":{"rendered":"Kambu Semiya"},"content":{"rendered":"<p>Kambu\u00a0Semiya is one of the healthy breakfast recipes. Kambu\u00a0is known as pearl\u00a0millet in english. \u00a0 People have started to forget about our traditional, old \u00a0ingredients like ragi, kambu, cholam. They are highly nutritious and are very cheap to get. Infact they are called as poor man&#8217;s crops in Economics. Nowadays the doctors are also advising to increase the intake of these items.\u00a0Here, I have given you a recipe for kambu\u00a0semiya. The cooking method differs from our normal semiya.<br \/>\n<img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"5197\" data-permalink=\"https:\/\/superduper-kitchen.com\/20150218_194557-001\/\" data-orig-file=\"https:\/\/i0.wp.com\/superduper-kitchen.com\/wp-content\/uploads\/2016\/01\/20150218_194557-001.jpg?fit=600%2C800&amp;ssl=1\" data-orig-size=\"600,800\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;Picasa&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"20150218_194557-001\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/superduper-kitchen.com\/wp-content\/uploads\/2016\/01\/20150218_194557-001.jpg?fit=600%2C800&amp;ssl=1\" class=\"  wp-image-5197 aligncenter\" src=\"https:\/\/superduperkitchen.files.wordpress.com\/2016\/01\/20150218_194557-001.jpg?resize=337%2C449\" alt=\"20150218_194557-001\" width=\"337\" height=\"449\" srcset=\"https:\/\/i0.wp.com\/superduper-kitchen.com\/wp-content\/uploads\/2016\/01\/20150218_194557-001.jpg?w=600&amp;ssl=1 600w, https:\/\/i0.wp.com\/superduper-kitchen.com\/wp-content\/uploads\/2016\/01\/20150218_194557-001.jpg?resize=225%2C300&amp;ssl=1 225w\" sizes=\"auto, (max-width: 337px) 100vw, 337px\" \/><\/p>\n<p>&nbsp;<\/p>\n<p><em>INGREDIENTS<\/em><\/p>\n<p style=\"text-align:center;\">Kambu\u00a0Semiya\u2013 2 cups<\/p>\n<p style=\"text-align:center;\">Water \u2013 2 cups<\/p>\n<p style=\"text-align:center;\">Onion &#8211; 1<\/p>\n<p style=\"text-align:center;\">Tomato &#8211; 1<\/p>\n<p style=\"text-align:center;\">Coriander leaves &#8211; few<\/p>\n<p style=\"text-align:center;\"><strong>For tempering<\/strong><\/p>\n<p style=\"text-align:center;\">Oil \u2013 2 tbsp<\/p>\n<p style=\"text-align:center;\">Mustard &#8211; 1 tsp<\/p>\n<p style=\"text-align:center;\">Urad dhal \u2013 1 tsp<\/p>\n<p style=\"text-align:center;\">Channa dhal \u2013 1 tsp<\/p>\n<p style=\"text-align:center;\">Curry leaves \u2013 few<\/p>\n<p style=\"text-align:center;\">Green chillies \u2013 2<\/p>\n<p style=\"text-align:center;\">Salt \u2013 As required<\/p>\n<p style=\"text-align:center;\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"5198\" data-permalink=\"https:\/\/superduper-kitchen.com\/20150218_194522-001\/\" data-orig-file=\"https:\/\/i0.wp.com\/superduper-kitchen.com\/wp-content\/uploads\/2016\/01\/20150218_194522-001.jpg?fit=600%2C800&amp;ssl=1\" data-orig-size=\"600,800\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;Picasa&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"20150218_194522-001\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/superduper-kitchen.com\/wp-content\/uploads\/2016\/01\/20150218_194522-001.jpg?fit=600%2C800&amp;ssl=1\" class=\"  wp-image-5198 aligncenter\" src=\"https:\/\/superduperkitchen.files.wordpress.com\/2016\/01\/20150218_194522-001.jpg?resize=323%2C430\" alt=\"20150218_194522-001\" width=\"323\" height=\"430\" srcset=\"https:\/\/i0.wp.com\/superduper-kitchen.com\/wp-content\/uploads\/2016\/01\/20150218_194522-001.jpg?w=600&amp;ssl=1 600w, https:\/\/i0.wp.com\/superduper-kitchen.com\/wp-content\/uploads\/2016\/01\/20150218_194522-001.jpg?resize=225%2C300&amp;ssl=1 225w\" sizes=\"auto, (max-width: 323px) 100vw, 323px\" \/><\/p>\n<ul>\n<li>Measure and roast the Kambu\u00a0Semiya\u00a0in the pan and keep it aside.<\/li>\n<li>Take water, add salt and soak the kambu semiya in water for 3 minutes. Drain the water completely.<\/li>\n<li>Steam cook the soaked kambu semiya in idli steamer or pressure cooker for 5 minutes.<\/li>\n<li>Turn off the stove and spread the steam cooked kambu semiya on a plate.Add cold water to it and drain the water immediately. This will prevent the sticking of semiya one to one.<\/li>\n<li>Now add oil in a pan and splutter mustard seeds. Once they crack, add channa dhal and urad dhal. When they turn brown, add green chillies and curry leaves.<\/li>\n<li>Add the finely chopped onion and saute until they turn golden brown. Then add the chopped tomatoes and cook it for 5-10 minutes with very little water.<\/li>\n<li>At this stage add the cooked semiya and mix it well with other ingredients.<\/li>\n<li>Garnish it with coriander leaves.<\/li>\n<\/ul>\n<p><strong>Note:\u00a0<\/strong>You can add other vegetables\u00a0if necessary. It makes upma more tasty.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Kambu\u00a0Semiya is one of the healthy breakfast recipes. Kambu\u00a0is known as pearl\u00a0millet in english. \u00a0 People have started to forget about our traditional, old \u00a0ingredients like ragi, kambu, cholam. They are highly nutritious and are very cheap to get. Infact they are called as poor man&#8217;s crops in Economics. Nowadays the doctors are also advising &hellip; <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_crdt_document":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[915,906],"tags":[395,591],"class_list":["post-5185","post","type-post","status-publish","format-standard","hentry","category-millets","category-tiffin","tag-kambu-semiya","tag-pearl-millet"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Kambu Semiya | SUPER DUPER KITCHEN<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/superduper-kitchen.com\/index.php\/2016\/01\/20\/kambu-semiya\/dadpinfo\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Kambu Semiya | SUPER DUPER KITCHEN\" \/>\n<meta property=\"og:description\" content=\"Kambu\u00a0Semiya is one of the healthy breakfast recipes. 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Sadly, traditional grains like ragi, kambu (pearl millet), and cholam (sorghum) are becoming less common in our diets, despite being highly nutritious and affordable. In fact, they're often referred to as \"poor man's crops\"\u2026","rel":"","context":"In &quot;Millets&quot;","block_context":{"text":"Millets","link":"https:\/\/superduper-kitchen.com\/index.php\/category\/millets\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/superduper-kitchen.com\/wp-content\/uploads\/2015\/09\/IMG_1723437030558-e1723446787621.png?fit=400%2C400&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":20209,"url":"https:\/\/superduper-kitchen.com\/index.php\/2026\/02\/26\/kambu-paniyaram\/dadpinfo\/","url_meta":{"origin":5185,"position":1},"title":"Kambu Paniyaram","author":"Superduperkitchen","date":"26th February 2026","format":false,"excerpt":"Kambu Paniyaram (also known as Bajra Paniyaram) is a nutritious and delicious South Indian tiffin made using pearl millet. Kambu (Tamil) or Bajra (Hindi) is a powerhouse of nutrients, making this paniyaram a perfect choice for a healthy breakfast, evening snack, or kids\u2019 lunchbox recipe. This\u00a0 traditional dish combines health\u2026","rel":"","context":"In &quot;Tiffin&quot;","block_context":{"text":"Tiffin","link":"https:\/\/superduper-kitchen.com\/index.php\/category\/tiffin\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/superduper-kitchen.com\/wp-content\/uploads\/2026\/02\/wp-17720850140328685462260243475177-e1772086441557.jpg?fit=400%2C400&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":4756,"url":"https:\/\/superduper-kitchen.com\/index.php\/2015\/04\/27\/semiya-kesari\/dadpinfo\/","url_meta":{"origin":5185,"position":2},"title":"Semiya Kesari","author":"Superduperkitchen","date":"27th April 2015","format":false,"excerpt":"Semiya kesari is one recipe which I want to make for a long time. For the first time I saw the photo of this recipe when my husband's athai(Aunty) made this. From that time I am waiting to taste this sweet. Finally I made this sweet when my blog got\u2026","rel":"","context":"In &quot;Sweets&quot;","block_context":{"text":"Sweets","link":"https:\/\/superduper-kitchen.com\/index.php\/category\/sweets\/"},"img":{"alt_text":"20150401_205206","src":"https:\/\/superduperkitchen.files.wordpress.com\/2015\/04\/20150401_205206.jpg?w=350&h=200&crop=1","width":350,"height":200},"classes":[]},{"id":3393,"url":"https:\/\/superduper-kitchen.com\/index.php\/2013\/12\/02\/semiya-upma\/dadpinfo\/","url_meta":{"origin":5185,"position":3},"title":"Semiya Upma","author":"Superduperkitchen","date":"2nd December 2013","format":false,"excerpt":"Upma is the simplest and humble breakfast that can made in a jiffy. It is also an easy recipe for beginners. It can be made with sooji, vermicelli, samba sooji.\u00a0\u00a0The recipe tastes good and doesn't need any accompaniment. So this comes in handy when you are short of time. But\u2026","rel":"","context":"In &quot;Tiffin&quot;","block_context":{"text":"Tiffin","link":"https:\/\/superduper-kitchen.com\/index.php\/category\/tiffin\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4734,"url":"https:\/\/superduper-kitchen.com\/index.php\/2015\/03\/31\/vegetable-vermicelli\/dadpinfo\/","url_meta":{"origin":5185,"position":4},"title":"Vegetable Vermicelli","author":"Superduperkitchen","date":"31st March 2015","format":false,"excerpt":"Semiya upma is also known as Vermicelli upma which is my all time favourite. Though we make Rava upma frequently at home, I like semiya upma than rava upma. Whenever I make, either it will not be cooked properly or it will become mushy. It took sometime to\u00a0make Vermicelli upma\u2026","rel":"","context":"In &quot;Tiffin&quot;","block_context":{"text":"Tiffin","link":"https:\/\/superduper-kitchen.com\/index.php\/category\/tiffin\/"},"img":{"alt_text":"20150326_193324","src":"https:\/\/superduperkitchen.files.wordpress.com\/2015\/03\/20150326_193324.jpg?w=350&h=200&crop=1","width":350,"height":200},"classes":[]},{"id":4439,"url":"https:\/\/superduper-kitchen.com\/index.php\/2014\/08\/24\/vermicelli-kheersemiya-payasam-using-condensed-milk\/dadpinfo\/","url_meta":{"origin":5185,"position":5},"title":"Vermicelli kheer\/Semiya payasam using condensed milk","author":"Superduperkitchen","date":"24th August 2014","format":false,"excerpt":"\u00a0Semiya payasam is one of the rare payasams that we make at home. I remember eating it when I was very young probably I must be 10 - 12 yrs old. Though I don't remember exactly, I would like to share whatever that stays in my memory. 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