- Ragi Semiya – 1 packet (200 grams)
- For Sweet Semiya:
- Coconut gratings – 1/4 cup
- Sugar – 1 or 2 tablespoons or as per taste
- Cardamom Powder – a pinch
- For Savoury Semiya:
- Oil – 1 tablespoon
- Mustard – 1/4 teaspoon
- Bengal Gram Dhal – 1 teaspoon
- Urad Dhal – 1 teaspoon
- Asafotida Powder – a pinch
- Onion Chopped lenthwise – 2 to 3 tableslpoons
- Green Chilli – 2 to 3
- Curry leaves – few
- Chopped vegetables (Carrot, capsicum, tomato etc) – 1/2 cup
- Lemon juice – 1 teaspoon
- Salt – 1/2 teaspoon or as per taste
Most of the food product companies are selling Ragi Vermicelli (Semiya) with their brand names. I used “Anil Ragi Vermicelli” and prepared these sweet and savoury dishes. Cooking instruction for the vermicelli is given in the packet itself. With the cooked vermicelli, we can make variety of dishes as per our choice.
To cook the vermicelli:
Empty the packet in a broad vessel and add enough water to cover the vermicelli. Allow to soak for three minutes. Drain the excess water and take out the soaked vermicelli and put it in a greased idli plate and steam cook for five minutes. Remove from idli plate and allow to cool for few minutes.
Put half of the cooked vermicelli in a plate and add sugar, coconut gratings and cardamom powder. Mix well and serve.
In a kadai put the oil and when it is hot add mustard. When it pops up add bengal gram dhal, uradh dhal, asafotida powder and fry till the dhals turn light brown. Add chopped onion, green chillies (slit into two), curry leaves and fry for few seconds. Then add chopped vegetables (preferably cut into lenthwise) along with a pinch of salt. Fry for two to three minutes in a low heat. Then add the remaining half of the cooked vermicelli along with salt and mix well. Before removing add lemon juice and mix it once again.