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.
Semiya Adai
4
servings10
minutes15
minutesSemiya 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.
This is an easy recipe especially for beginners