Ingredients
2cupsVermicelli ( Roasted in ghee)
1 Cup Water
1 finely sliced Onion.
3-4 Green chillis (slit).
1tsp Ginger Sliced
1 Carrots (sliced)
Grated coconut(optional)
½ tsp Bengal gram.
Ghee.
Oil
Salt
Directions
1 finely sliced Onion.
3-4 Green chillis (slit).
1tsp Ginger Sliced
1 Carrots (sliced)
Grated coconut(optional)
½ tsp Bengal gram.
Ghee.
Oil
Salt
Directions
Add vermicelli to the boiling water with salt and cook till soft.Once the vermicelli is cooked(stir occasionally) drain completely and keep under cold running water 15-30 secs not more than that).Heat oil in a pan and add mustard seeds and let it splutter, then add curry leaves, Bengal gram and green chilies. Add the sliced onions green chills,ginger,curry leaves saute till onion becomes translucent.Add carrots and saute on medium heat for 4 minutes and little salt.Now, add the cooked semiya,and also grated coconut and combine well.Drizzle ghee on top of it and cook in low-medium flame for 2 minutes.
