Semiya Adai

Semiya adai is a traditional South Indian dish made with vermicelli and lentils. It is similar to adai, a type of dosa or pancake made with a mixture of lentils and rice. In semiya adai, the rice is replaced with vermicelli to give it a unique texture and taste. Semiya adai can be enjoyed as a breakfast or snack item and served hot with chutney or sambar. It is a nutritious and filling dish that can be customized with additional vegetables or spices according to your preference.

This savory dish is made from semiya (vermicelli) and rice flour. To prepare it, begin by lightly browning the semiya in oil and allowing it to cool. Combine the cooled semiya with whisked curd and a thick rice flour batter, letting it rest for half an hour. Next, incorporate finely chopped onions, curry leaves, red chili powder, asafoetida, and salt into the mixture. Cook the adai on a greased tava by spreading a generous amount of the batter into a thick pancake shape, adding oil around the edges. Flip the adai once one side is cooked, ensuring both sides are golden and crispy. Enjoy this flavorful and nutritious dish!

Semiya Adai Recipe

Semiya Adai

Recipe by S Kamala

Course: SnacksCuisine: Indian, TamilDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Semiya adai is a delicious South Indian dish made with vermicelli and lentils, offering a unique texture and taste. Enjoy it for breakfast or as a snack, served hot with chutney or sambar.

Ingredients

• Semiya – 1 cup

• Rice flour – 1 cup

• Curd – 1 cup

• Red Chilli Powder – 1 teaspoon

• Asafoetida – ¼ teaspoon

• Onion – 1 Big

• Curry leaves – few

• Salt – 1 teaspoon or as per taste

• Oil – as required

Directions

• Heat one teaspoon of oil in a kadai and fry the semiya until lightly browned. Let it cool. Whisk the curd well and add it to the semiya. Mix rice flour with enough water to make a thick batter. Set it aside for half an hour.
• Finely chop the onion. Add the chopped onion, curry leaves, red chilli powder, asafoetida and salt to the semiya mixture. Stir well.
• Heat a tava and grease it. Spoon a large amount of batter and spread it into a thick adai. Drizzle one teaspoon of oil around the adai. Flip it over when one side is well cooked and cook the other side too.

Notes

• You can also add a handful of finely chopped drumstick leaves or any greens to the batter.