Lemon Vermicelli ~ Lemon Sevai Recipe

There are times when I get tired of the idli dosa combos and crave something different for breakfast….K isn’t too happy at these times and I have to mask something I like with atleast one element of a dish that he likes to get him to even look at it…(bah!! And people complain only about fussy kids!!) i love vermicelli, but K doesn’t care much for it….. one such discovery was lemon semia….i have never eaten this anywhere else, though I am sure I haven’t exactly pioneered it to shout out eureka!! This is inspired by the lemon idiappam I have had that my MIL makes…..i’ve just substituted vermicelli instead of idiappam….its done in a jiffy and if you have lemons or lemon juice at hand, can be made in as much time as it takes to boil the vermicelli!! So for the days when you need a really quick snack or breakfast, this is a good option. I use the pre roasted vermicelli, it gives it a different flavor and more importantly doesn’t stick together like a stubbornly gummy vermicelli.

this can be made on the stove top and microwave…here is the microwave version…which is off to WBB – microwave foods, hosted this month by Easycrafts ….. WBB is the spell on blogging breakfasts, first cast by the good doctor Nandita at Saffron Trail

Lemon Semia

(To serve 2)

1 cup roasted vermicelli

1 t oil

½ t mustard seeds

1 t urad dal (shelled black gram)

1 t channa dal (split bengal gram)

A few curry leaves

1 T cashew nuts (broken into pieces, totally optional)

A pinch of turmeric

Salt to taste

2 T lemon juice

2 green chillies slit lengthwise

1 T freshly grated coconut for the garnish

in a microwave safe bowl, place 1 1/2 cups water, 1 cuproasted vermicelli, salt to taste. cover, and microwave on high for 5-6 mins (that’s how long it takes in my oven, check and adjust the time accordingly). the semia will be just cooked, fluff with a fork and set aside.

in another microwave safe bowl, add the oil, mustard seeds, urad and channa dals, turmeric, curry leaves, green chillies, cashew nuts (if using) and zap covered on high for a minute till the mustard splutters. take out, add the lemon juice, cooked vermicelli, grated coconut, mix well. Serve hot with pickle / chutney or plain. yes….the method ends here…it is that simple!!