Friday, December 19, 2014

Wheat Semia / Gova Shevai

My cousin's wife S came home with this huge bag of goodies from the Mangalore Store.  And one of them was a packet of the Wheat Semia or Gova Shevai as they are called in Konkani.   These are sun-dried wheat vermicelli.  Traditionally they were made at home.  It is a long process.  The wheat has to be soaked in water and made to a paste that is strained through a layer of muslin. This is then stirred on heat till it begins to thicken and then the semia is extruded through a semia maker.  Now, it is more a convenience food, someone else does the hard work and one just picks the dehydrated semia from the store.

The dehydrated semia has to be rehydrated by soaking in water for about 20 mins.  The strands are squeezed to remove most of the liquid. It is now ready to be cooked.


Rehydrated Wheat Semia - About 200 gms
Oil for seasoning - 2 tbsp
Mustard - 1 tsp
Black gram dal - 1/2 tsp
Green chilies - 2 slit
Curry leaves -f ew
Ginger - chopped 1/8 "
Asafoetida - pinch
Peas - 20 gms - optional
Carrot finely chopped or grated - 1 small - optional
Salt to taste
Fresh coconut - 2 -3 tbsp - the more the better

Take a deep pan
Heat, add the oil.
Put in the mustard, when it splutters add the asafoetida, black gram dal, curry leaves, green chilies and ginger
Add the peas and carrot.  I used frozen peas, otherwise if using fresh peas, cook them till tender beforehand
Add the rehydrated semia
Mix gently
Cover and keep over a low flame for about 5 minutes. Stir gently now and then.
Garnish with grated fresh coconut.

The dish is different from the readymade vermicelli that you get.  It is also very filling since it is with whole wheat.  The carrots and peas are optional.  It will still taste as good without them.  Try adding fried cashew to make it more delicious.


  1. Hi Radha, how are you? In your space after a long time. Your post took me back to my hostel days, we used to get this for breakfast on festive days. I loved eating it! Cheers, Suchi


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