• Published on 28-May-2022
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Vermicelli are also known as seviyaan. Earlier, it was also handmade by many of the household ladies at home only without buying any packets and much thicker then what we get today (pre packed and prepared).

Companies I prefer are BAMBINO & MTR (not promoting anyone but it’s my personal use so sharing the names here) with good taste & results. Both companies have roasted and unroasted forms available.

Majorly, vermicelli is made up of sooji or semolina but different options are also available in market like made with rice, ragi, wheat and other millets.

Vermicelli can be used as breakfast with lot of veggies or evening snacks.



Preparation time*= 10-15 mins
*Cooking time*= 15-20 mins



*Ingredients

1) 250-300 gms or 1 bowl of vermicelli (roasted or unroasted as per the choice)
2) 1 tsp – Butter
3) 1 tsp – Ghee
4) Handful of peanuts (optional)
5) ½ tsp – Mustard seeds
6) ½ tsp – Cumin seeds
7) ¼ tsp – Hing (Asfatodia)
8) 50gms – French beans
9) 1 bowl of mix veggies like tomato, capsicum, onion, green peas, carrot and any other preferences can be used.
10) Salt to taste
11) 2-3 chopped green chillies
12) 1-2 tsp – red chilli powder
13) Lemon ( optional)
14) 2-3 bowl water
15) Coriander to Garnish



Method

1) If roasted vermicelli is taken directly add the veggies once the ghee is hot and added with mustard and cumin seeds.
2) Saute the vegetables for 2-3 minutes and add sufficient amount of water so that all the veggies are simmered into it with occasional stirring.
3) Quantity of water is very important in it otherwise the obtained results would be too soggy and loose and wont taste good.
a. If less amount of water it can be added slowly up to the desired level.
b. If using more amount of water can be served with it as a gravy.
4) If unroasted vermicelli is used.
a. Use a pan and add ghee in to it and keep the flame high to make it hot once sufficiently heated add mustard seeds & wait for the crackling sound and later add cumin seeds and hing into it.
b. Now add vermicelli and slight saute it till it becomes roasted or brownish in colour. Don’t burn it or overcook it. Aromatic fragrance will be spreaded once they are cooked.
c. Once roasted add all the veggies along with salt and saute it for 2-3 minutes.
d. One variation is once u roast all the vermicelli u can keep them aside and add butter to the pan and saute all the veggies properly.
e. Later add vermicelli and water both or alone water if former two are already in pan.
f. Now add red chili powder 2-3 tsp and mix well all the ingredients.
g. Simmer the veggies and vermicelli in pan and cover the pan once the water starts boiling with occasional stir.
h. After complete absorption of water the vermicelli would swell and spread apart.
i. Serve hot
j. Garnish with cilantro along with ketchup and masala chai or ginger (adrak) chai.

Enjoy your super delight snack either in morning or evening…