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.
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.
Table of Contents
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.
Did you know that Spices are such an integral part of Indian cuisine? They come in all shapes and forms and are widely used in Indian cooking. Be it as a whole spice or in its ground version.
You can learn all about the 25 essential Indian Spices commonly used in cooking, their names, origin, appearance, flavors and their health benefits in my E-book ,” A Complete Beginner’s Guide to Indian Spices” here.
Click on the picture below to get your copy of my E-Book : A complete Beginner’s Guide to Indian Spices now.
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?
- Heat ghee in a heavy bottomed pan.
- Crush the vermicelli in a tray or bowl.
- Add it to the warm ghee.
- Roast it lightly for 3 minutes.
- Remove from heat.
How to roast Vermicelli in the oven?
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?
- 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%
* 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 :
- Tomato Vermicelli/ Semiya
- Yogurt/Curd Vermicelli/Semiya
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.