Ingredients - Serves 4
- 2 cups rice vermicelli (semiya)
- ¼ cup onion, chopped, optional
- 2 tbsp oil
- 1 tbsp chana dal (split chickpeas)
- ½ tbsp urad dal (black gram)
- ½ tsp mustard seeds
- 1-2 green chillies, chopped (adjust based on your spice/heat tolerance)
- 6-8 curry leaves
- 2 tbsp peanuts, optional
- 2½ cups water
- Salt, to taste
Steps
- Heat oil in a saucepan. Fry the peanuts, split chickpeas (chana dal) and black gram (urad dal) together till they start to brown
- Add mustard seeds, green chillies and curry leaves and fry till the mustard seeds splutter
- Add the onions and saute till they turn translucent
- Next, pour in the water, season with salt and bring to a boil
- Turn down the heat and add the vermicelli
- Mix, keep the heat low and cover and cook for 2 minutes or until the vermicelli is cooked
- Turn off the heat and serve hot with any chutney like {Allam Pachadi} or {Palli Pachadi}
Do not overcook the vermicelli or it will become sticky
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By Sirisha Tadimalla on