Learn how to do lemon semiya step by step pictures and full video for beginners. Tasty south Indian breakfast under 20 mins.
If you are regular reader of my recipes, by now you would be knowing I love tangy food. Lemon semiya is one amongst those of my go to breakfast or dinner.
It comes handy when I have no other dinner option only for myself. Both Aj and Vj are not fan of this so, it's kind of pampering myself 😎
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Whenever I am so hungry, want to prepare something of my favorites, under less cooking time.
I clicked this one long back, but was hesitant to blog simple recipe like this.
Now since my kitchen is under renovation, I am posting all the simple recipes I could do to keep my blog alive.
Please bear with my simple recipes, I will sure come up with interesting ones, once I am back to my new kitchen.
Though this is a simple one, I am sure this will help beginners, as well as bachelors.
It's important to cook the semiya/ vermicelli without making it mushy and sticky.
My mom and mom in law adds lemon juice while boiling water, along the semiya.
But since we all worry about nutrition, also this one being low in nutritional value, everything counts.
I have also followed my Maami's method of adding carrots and peanuts to add on something more into the plain lemon vermicelli upma.
You can adapt the same to make it with Anil vermicelli too. My stepwise pictures and video are shot on two different instances, so there could be slight variation.
I used anil semiya in steps picture and bambino in video.
Check out my semiya upma recipe, lemon idiyappam recipe and other upma recipes
Recipe card
Lemon semiya recipe
Ingredients
- 1 cup Vermicelli
- 1 Lemon
- 1.5 cup Water
- ¼ teaspoon Turmeric
- Salt - as needed
To temper
- 1 tablespoon Oil
- ½ teaspoon Mustard
- 1 tablespoon Peanuts
- 2 Red chilli
- Asafoetida - a pinch
- 1 teaspoon Urad dal
- 1 teaspoon Chana dal
- 1 sprig Curry leaves
- 1 tablespoon Carrot julienne
- 1 teaspoon Ginger chopped
Instructions
- Heat kadai with oil, splutter mustard.
- After that add peanuts, torn red chilli, asafoetida, urad dal, chana dal, curry leaves, carrot, ginger everything else in order.
- Roast until the dals are golden.
- Then add turmeric and mix well. Pour 1 & ½ cups water along with required salt.
- Bring to boil, add semiya in sprinkled way. Mix well.
- Cook in high flame until almost all water is absorbed.
- Put the flame to low and cook covered in low flame for 3 minutes.
- Once done, mix well and switch off the flame. Fluff and squeeze lemon in sprinkled way.
- Mix to serve.
Video
Notes
- To avoid bitterness, always take out the seeds in lemon. You can give a quick wash too if you want.
- Do not over squeeze lemon. Be gentle.
- Add lemon juice only after switching off the flame.
- I added 2 tablespoon of peanuts and found too much. So given as 1 tablespoon in the recipe.
- Adjust red chilli and lemon juice as per to suit your taste.
- You can use green chilli in place of red chilli. Can skip ginger if you do not like it.
Stepwise photos
1. Heat kadai with oil, splutter mustard. Add peanuts, torn red chilli, asafoetida, urad dal, chana dal, curry leaves, carrot, ginger everything else in order.
Roast until the dals are golden. Pour 1 & ½ cups water along with required salt.
2. Bring to boil, add semiya in sprinkled way with turmeric. Mix well. Cook in high flame until almost all water is absorbed.
Put the flame to low and cook covered in low flame for 3 minutes.
3. Once done, mix well and switch off the flame. Fluff and squeeze lemon in sprinkled way. Mix to serve.
Serve hot, tastes great as such, if you want can serve with coconut chutney.
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