Foxtail Millet Vermicelli / Thinai Semiya Recipe:

 

Foxtail Millet Vermicelli / Thinai Semiya Recipe:

This foxtail millet vermicelli/ thinai semiya is a quick version of Tiffin suitable to both breakfast or dinner or even for lunch box. Normally we make upma from vermicelli / semiya. But when i ate this in my brother’s place, I found, this is slightly different in taste and healthy too. So immedietely I decided to try and share it on my blog for those who seek some quick recipes. Hope this will look something new to your family members from your kitchen. I used Anil brand thinai semiya for this recipe. The only difference between making normal semiya and this is that the thinai semiya has to be steam cooked before making this dish. Let us see the recipe.

You can check my other Breakfast // Dinner Recipes here…

Foxtail Millet Vermicelli / Thinai Semiya Recipe:
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Course: Main Course
Cuisine: Indian
Keyword: Foxtail Millet Vermicelli, Thinai Semiya, vegan recipe
Servings: 2
Author: Malathi Muthukrishnan
Ingredients
Ingredients:
  • 1 packet Foxtail Millet Vermicelli Anil Brand
  • 1 No Onion Medium Sized
  • 2 No Red chillies Broken into small pieces.
  • 2 No Green Chillies Slit into halves
  • 1/4 Tsp Turmeric
  • 2 Tbsp Oil
  • 1/2 Tsp Mustard
  • 1 Tsp Urad Dal
  • 2 Sprigs Curry Leaves
  • 1/2 Lemon
  • Salt As needed
Instructions
Method:
  1. Soak the foxtail millet vermicelli in water for 1 minute.


  2. After one minute gentle squeeze it using hands and steam it either using idli pan or pressure cooker.

  3. If you use pressure cooker, one whistle is enough. It should not be overcooked which will end up in a sticky mass.


  4. Remove it from cooker/Idli pan, spread it on a plate, sprinkle some oil and let it cool down.


  5. Meanwhile heat oil in a pan, add mustard and urad dal.


  6. When mustard starts spluttering, add the slit chillies and chopped onion.


  7. Stir it well untill the onion becomes translucent.


  8. Add salt and turmeric and give it a stir.


  9. Now add the cooked and cooled vermicelli and stir it gently.


  10. Squeeze 1/2 lemon and adjust salt and stir it again gently.


  11. Tasty Foxtail millet vermicelli / Thinai Semiya is ready to serve as breakfast/dinner/evening snack as per your choice.

Foxtail millet vermicelli / Thinai Semiya Recipe with step by step pictures.

  • Soak the foxtail millet vermicelli in water for 1 minute.
  • After one minute gentle squeeze it using hands and steam it either using idli pan or pressure cooker.
  • If you use pressure cooker, one whistle is enough. It should not be overcooked which will end up in a sticky mass.
  • Remove it from cooker/Idli pan, spread it on a plate, sprinkle some oil and let it cool down.
  • Meanwhile heat oil in a pan, add mustard and urad dal.
  • When mustard starts spluttering, add the slit chillies and chopped onion.
  • Stir it well untill the onion becomes translucent.
  • Add salt and turmeric and give it a stir.
  • Now add the cooked and cooled vermicelli and stir it gently.
  • Squeeze 1/2 lemon and adjust salt and stir it again gently.
  • Tasty Foxtail millet vermicelli / Thinai Semiya is ready to serve as breakfast/dinner/evening snack as per your choice.

Notes: The same recipe can be tried with normal vermicelli or Kudo Millet or ragi vermicelli too.

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