Rice Vermicelli (saemia)

Name: Rice Vermicelli (saemia)
Total time: 2700 s
Yield: 3 to 4 people
Cuisine: Indian
Ingredients: 1 kg rice saemia; 3 tablespoons ghee; 1 teaspoon rai(mustard seeds); 1 tablespoon udad dal(split black gram); 1 tablespoon Chana dal(split Bengal gram); 1/4 Teaspoon hing(asefatoda); 1 teaspoon jeera (cumin seeds); 1/4 th tsp haldi(turmeric powder); 3 green chillies,a small bunch of daniya(coriander leaves); 1 medium size bowl of freshly grated coconut; as per taste Salt; 2 tablespoons lemon juice; 10 roasted kaju(cashews)

Rajalakshmi AR @browny71

Rice Vermicelli (saemia)

Rajalakshmi AR @browny71

Saved

Ingredients

Total 45 min

3 to 4 people

1 kgrice saemia
3 tablespoonsghee
1 teaspoonrai(mustard seeds)
1 tablespoonudad dal(split black gram)
1 tablespoonChana dal(split Bengal gram)
1/4 Teaspoon hing(asefatoda)
1 teaspoonjeera (cumin seeds)
1/4 th tsp haldi(turmeric powder)
3green chillies,a small bunch of daniya(coriander leaves)
1medium size bowl of freshly grated coconut
as per tasteSalt
2 tablespoonslemon juice
10roasted kaju(cashews)

Saved

Steps

Total 45 min

1

Boil water (one and half litre) in a big vessel.Add salt to it. Off the flame. Then add the semiya to it. Cover it.Leave it for about 20 minutes. Drain the water. Put the semiya in a strainer to remove any left out water.
2

In a blender blend green chilies, daniya leaves.
3

Heat a pan and add ghee. Add rai, hing, jeera, chana dal, udad dal kaju and green chilli paste. Fry it for a minute. Then add turmeric.
4

Then add the semiya. Mix it well. Cook for a minute. Adjust the salt. Switch off the flame.
5

Add grated coconut. If you don't like grated coconut, you can blend it and add the paste. Add the lemon juice.Mix it very lightly. It's ready to be served.