Lemon Semiya

The warm bright color and warm spices of Lemon Semiya are sure to start the day with the Zing. Ingredients can be adjusted to suits everyone's taste buds. This recipe is very easy and simple to prepare and best for morning busy time.

The important aspect of South Indian cooking is, the ingredients can be adjusted according to everyone's taste. This recipe is perfect for South Indian taste buds, others please adjust accordingly. It is easy and simple to make. Unlike noodles, vermicelli are thinner and great in texture. I would say, it is in between, noodles and pasta. I love this recipe because of its evenly coated warm spiciness.

Do not forget to look into other interesting recipes like Semiya Upma.

Worrying about the proportion of water, no need as we are going to drain the excess water. To add extra crunchiness, add Bengal gram/Channa Dal, Roasted Peanuts, but these are optional.

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Lemon Semiya

The warm bright color and warm spices of Lemon Semiya are sure to start the day with the Zing. Ingredients can be adjusted to suits everyone's taste buds. This recipe is very easy and simple to prepare and best for morning busy time.

5 from 1 vote

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 2 people

Calories: 503kcal

Ingredients

For prepping

• 1 cup vermicelli / semiya
• 1 teaspoon vegetable oil for frying vermicelli

For cooking

• 2 cups water
• ½ tsp salt

For the seasoning

• 1 teaspoon vegetable oil
• 1 teaspoon black mustard seeds
• 1 teaspoon urad dal / skinless black gram
• 1 red chili
• 1 tablespoon ginger chopped
• 8 curry leaves

The cooking

• 1 teaspoon turmeric powder
• 1 teaspoon lemon juice
• 1 teaspoon ghee / clarified butter

Instructions

For prepping

• Over medium heat, place a pan, and add vegetable oil and vermicelli.
• Roast it until vermicelli changes to golden brown in color. Set aside.

The cooking

• In the same pan add water and salt. Bring it to boil.
• Add the roasted vermicelli and cook it till ¾th is done.
• Drain excess water and spread it on the plate(otherwise the vermicelli would become sticky), allow it to cool to the room temperature. And set aside.

The seasoning

• In the same pan over medium heat, add vegetable oil, black mustard seeds, urad dal, red chili, chopped ginger, and curry leaves.
• Wait until the mustard seeds splutter.

The making

• Turn the heat to low, and add lemon juice, turmeric powder, and ghee.
• Now toss cooked vermicelli and saute gently for 2 minutes in medium heat.
• And serve hot with pickles.

Video

Nutrition

Calories: 503kcal | Carbohydrates: 99g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 790mg | Potassium: 134mg | Fiber: 3g | Sugar: 1g | Vitamin A: 365IU | Vitamin C: 113.3mg | Calcium: 37mg | Iron: 1.8mg

Course Breakfast

Cuisine Indian, South Indian

Keyword lemon semiya

Author Sujatha Muralidhar

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