Lemon Semiya

Lemon Vermicelli/Semiya

Lemon Vermicelli/Semiya is a delicious and a versatile dish made for breakfast or dinner in most South Indian homes.Quick and easy to prepare, it is mildly spiced, and gets it tangy taste from the freshly squeezed lemons.

Lemon Vermicelli/Semiya

The generous use of turmeric apart from its numerous health benefits as an anti-inflammatory and antioxidant is also responsible for the yellow color of the dish.The peanuts in the dish are a good source of protein, while the carrots provide essential vitamins and minerals.

What is Vermicelli?

Vermicelli is traditional Indian pasta or spaghetti.

What is Indian vermicelli made of?

Vermicelli is made out of maida/all purpose flour that is ground from very hard wheat. It is simply maida, water, and a little salt. 

Vermicelli is a popular instant food product used regularly in Indian kitchens.

What kind of Vermicelli can I use for this recipe?

In South Indian homes, Semiya or Sevai is made at home using rice, however the store bought ones are made of wheat or maida(all purpose flour) and use semolina(sooji).

When buying from the store, look for ones that are made with wheat flour, since not all thin long noodles are Vermicelli, fit to be used for this recipe. Indian stores carry them both plain and in roasted form or you can order online and get it both as plain and roasted in the Bambino brand.

Roasted Vermicelli is the one, I usually use to make this recipe, because it saves you time from manually roasting the vermicelli.If you prefer plain , then you can buy plain and roast them to a golden brown in warm ghee/clarified butter.

How to cook Vermicelli at home?

The vermicelli/semiya is added to a tempering of oil and spices and then cooked in boiling water till it has softened.

Additionally nuts like peanuts or cashew can be added for protein content & flavor, along with any choice of vegetables like carrots, green peas for nutritional value.


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What is difference between plain and roasted Vermicelli?

Roasted Vermicelli is crisper and does not stick to form lumps when cooked unlike the plain one, which gets very sticky and form lumps, if you are not careful. A slight smoky flavor and a bit of crunch is also present in the roasted vermicelli, if you enjoy that taste in your food.

How to roast Vermicelli?

How to roast Vermicelli in the oven?

Lay out plain Vermicelli on a roasting pan or cookie sheet and stick it in a 350° F oven for 5 to 10 minutes. Wait until the Vermicelli gets a deep golden brown. Remove when done and let it cool.

You can either cook with it as soon as it’s ready or you can store it in airtight containers to use in future.,

How to roast Vermicelli in a microwave?

In a microwave safe bowl add 2 tsp of ghee and spread 1 cup of plain Vermicelli on top. Mix it well so the vermicelli is coated with ghee.

Microwave for 2 minutes. Mix in between if needed. Remove and cook or store in airtight containers for future use.

How to make Lemon Vermicelli/Semiya?

Lemon Vermicelli/Semiya

Lemon Vermicelli/Semiya

Recipe by Maya Shetty
Course: BREAKFAST, LEMON, VERMICELLICuisine: South Indian
0.0 from 0 votes
Servings

servings
Prep time

minutes
Cooking time

minutes
Calories

6007

kcal
Total time

minutes

Ingredients

  • 2 cups Roasted Vermicelli

  • 2 1/2 cups Water

  • 1 Lemon to squeeze

  • 3/4 tsp Turmeric powder

  • Salt to taste

  • 1 large Carrots cut into tiny pieces of desired shape

  • Peanuts a handful

  • For Tempering
  • 1 tbsp Coconut Oil

  • Curry leaves a sprig

  • 1/2 tsp Mustard seeds

  • 4 -5 Dry red Chilies cut into small pieces

  • 1/4 tsp Urad Dhal

  • 1/4 tsp Channa Dhal

  • 1 ‘ Ginger julienned

  • A pinch Asoefoetida/Hing

Directions

  • In. a thick bottomed pan warm the coconut oil, to this add the mustard sees and allow it to splutter. then add the peanuts , dry red chili flakes, urad & channa dhal mix, asoefoetida/hing. ginger and curry leaves and do the tempering by gently stirring it for a minute or two till the raw smell disappears.
  • Next add the Vermicelli/semiya and toast it for a minute or two to make the dish crispy.
  • Next add the turmeric powder, along with the water and carrot pieces and stir the mix together adding salt to taste. Allow water to boil.
  • Mix the ingredients well, cover & cook till water evaporates, stirring occasionally. Simmer and let cook for a few minutes after water evaporates.
  • Once done, remove from flame, squeeze lemon and fluff the vermicelli/semiya with a fork, so they don’t stick to each other.
  • Serve hot as breakfast, brunch or dinner.

Nutrition Facts


  • Amount Per ServingCalories6007
  • % Daily Value *
  • Total Fat 69g 107%
    • Saturated Fat 27g 135%
  • Sodium 1028mg 43%
  • Potassium 30604mg 875%
  • Total Carbohydrate 1311g 437%
    • Dietary Fiber 151g 604%
    • Sugars 130g
  • Protein 135g 270%

  • Vitamin A 241%
  • Vitamin C 515%
  • Calcium 123%
  • Iron 250%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Tips to remember

  • If using rice noodles/semiya follow the instructions on the packet on how to cook using rice vermicelli/semiya. Since rice noodles/semiya  often needs to be soaked in hot water and NOT cooked in it, so be mindful and aware of the difference, lest it turn into lumps.
  • The vermicelli/semiya and water ratio is important, to prevent a lumpy mess. It always has to be in the ration of 1 cup semiya equals 1 1/2 cup water, for the dish to be perfectly cooked and non sticky.
  • Garnishing with freshly grated coconut flakes amps up the flavor!

Variations of this Recipe :

The Bottom Line

Do you need to fix a quick breakfast or perhaps a light lunch or dinner that is filling, yet not time consuming? Lunch box idea for kids? Here is your answer. Try this easy Lemon Vermicelli/Semiya recipe, I will bet you won’t be disappointed and come back asking for more !

Would love to hear your feedback in the comments section below.

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