The dehydrated semia has to be rehydrated by soaking in water for about 20 mins. The strands are squeezed to remove most of the liquid. It is now ready to be cooked.
Rehydrated Wheat Semia - About 200 gms
Oil for seasoning - 2 tbsp
Mustard - 1 tsp
Black gram dal - 1/2 tsp
Green chilies - 2 slit
Curry leaves -f ew
Ginger - chopped 1/8 "
Asafoetida - pinch
Peas - 20 gms - optional
Carrot finely chopped or grated - 1 small - optional
Salt to taste
Fresh coconut - 2 -3 tbsp - the more the better
Take a deep pan
Heat, add the oil.
Put in the mustard, when it splutters add the asafoetida, black gram dal, curry leaves, green chilies and ginger
Add the peas and carrot. I used frozen peas, otherwise if using fresh peas, cook them till tender beforehand
Add the rehydrated semia
Cover and keep over a low flame for about 5 minutes. Stir gently now and then.
Garnish with grated fresh coconut.
The dish is different from the readymade vermicelli that you get. It is also very filling since it is with whole wheat. The carrots and peas are optional. It will still taste as good without them. Try adding fried cashew to make it more delicious.