LEMON VERMICELLI STEP BY STEP RECIPE - HEALTHY BREAKFAST RECIPE:
INGREDIENTS:
Instant Rice vermicelli – 200 g
Water – 500 ml
Cooking Oil – 2 tbsp
Salt – As required
Mustard Seeds – 1 tsp
Urad Dal – 1 tsp
Channa Dal – 1 tsp
Onion - 1 medium chopped
Curry leaves – Handful
Green Chilli – 1 chopped
Lemon Juice – One medium sized lemon
Turmeric Powder – 1/4 tsp
Coriander leaves - Handful
STEPS:
Instant Rice Vermicelli Preparation:
1. Bring 500 ml of water to boil by adding Salt and one tsp of cooking oil. And add 1/4 tsp of turmeric powder.
2. When the water boils, turn off the heat, add the vermicelli and let it cook for about 4 to 5 minutes.
3. Then drain the water and sprinkle some cold water on top and set it aside. Make sure you remove the water thoroughly.
Tempering:
1. Heat a pan or kadai and add 2 tbsp cooking oil.
2. When the oil is hot, add the mustard seeds, urad dal, channa dal, chopped onion, curry leaves, green chili and lemon juice of 1 medium lemon.
3. Then add Salt and stir it before adding the cooked semiya.
4. Now reduce the heat to low, and add the cooked sevai and gently mix it.
5. Finally, garnish it with chopped coriander and serve hot with coconut chutney.
Notes:
• Adding a little bit of oil while cooking the semiya helps in non-sticky.
• If there is moisture content in sevai, then it will stick. I know its tricky but make sure that you drain the water as much as you can.
For full video recipe click the link below:
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