• Skip to main content
  • Skip to primary sidebar
Pepper Bowl
menu icon
go to homepage
  • About Us
  • Recipe Index
  • Types of peppers
  • Curry recipes
subscribe
search icon
Homepage link
  • About Us
  • Recipe Index
  • Types of peppers
  • Curry recipes
×

Home » Indian breakfast recipes

Lemon Semiya

Updated: June 23, 2021 / Posted: August 13, 2013 / By Sujatha Muralidhar This post may contain affiliate links· As an Amazon Associate, I earn from qualifying purchases·

Recipe Video

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.

Lemon Semiya - Vermicelli Yellow Recipe

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.

Lemon Semiya - Vermicelli Yellow Recipe

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
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 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
Lemon Semiya - Vermicelli Yellow Recipe
Serving Suggestions:
Serve as a breakfast or as brunch along with tomato sauce or pickles.
Tips and Variations:
Add grated carrots, green peas for adding a color to this lemon semiya.

Do not miss latest recipes and its tips, Follow us on Facebook, Pinterest, Instagram

More Indian breakfast recipes

  • Egg bhurji recipe
  • Quinoa Pongal recipe-Instant Pot
  • Wheat flour dosa - Instant Indian crepe
  • Spring Dosa
  • Facebook

Reader Interactions

Comments

  1. Sona - quick picks/pick quicks

    August 13, 2013 at 3:19 pm

    Gud try with vermicelli. Guess what..I made pulisaadham yesterday with spaghetti !! And ur presentation is really good dear.

    Reply
  2. Priya Anandakumar

    August 13, 2013 at 6:13 pm

    Delicious vermicelli love it dear...

    Reply
  3. sangeetha pn

    August 13, 2013 at 6:17 pm

    Looks awesome suja.. 🙂

    Reply
  4. Swathi Iyer

    August 14, 2013 at 2:24 am

    Delicious semiya vermicelli I love the color Suja.

    Reply
  5. Ramya Krishnamurthy

    August 14, 2013 at 3:06 am

    lovely rice akka and neat clicks too

    Reply
  6. Anupa Joseph (Palaharam)

    August 14, 2013 at 5:13 pm

    it looks delicious...lovely pics too

    Reply
  7. Suja Md

    October 16, 2013 at 5:51 pm

    oops..Lemon juice tends to become bitter when overcooked. So, it has to be added in the last step.

    Reply
  8. Arpita

    June 18, 2016 at 4:53 pm

    Lovely!! Very easy & quick reciepi

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

The author image of the food blog pepperbowl.com

Hi, I'm Suja!  the person behind PEPPER BOWL and based in Pennsylvania. I focus on easy and simple-to-make recipes with the inspiration of rich flavors with a hint of heat. I enjoy simplifying the recipes with minimal ingredients to suit today's busy lifestyle.

More about me →

Recent Recipes

  • Chinese jalapeno chicken
  • Black pepper sauce
  • Sauteed jalapeno
  • Chickpea stuffed peppers

Trending Recipes

  • Fresh Kiwi Juice Recipe
  • Avocado Bubble Tea
  • Vegan coconut milk alfredo sauce
  • How to make tomato soup from Tomato paste

Footer

About

  • Privacy policy and disclaimer
  • Work with Us
  • Contact Us
  • About Us

Fabulous spicy

  • Spicy breakfast
  • Spicy appetizer
  • Spicy seafood
  • Spicy condiments

Make it hot

  • Curry recipes
  • Seasonings
  • Pasta recipes
  • Fruit drinks

Copyright © 2022 PepperBowl by Sujatha Muralidhar