Semiya rice is very easy and quick to prepare; nutritious too. They can perfectly fit into a meal plan for any part of the day – a quick and savory breakfast/ quick lunch box menu/ light evening tea time snack food/ light dinner.
Ingredients
I usually use semiya for making lemon semiya or upma. But you can use semiya in virtually any preparation that uses rice; like making biryani, pulao, tomato rice, curd rice etc.
To prepare semiya
1 cup of roasted semiya
3-4 cups water
Salt as per need
Pinch of turmeric powder
For tempering
½ ts mustard seed
1 ts chana dal
½ ts grated ginger
¼ ts hing
3 red chillies
Few curry leaves
Few cashews
Coriander leaves for garnishing
Preparation
Dry roast the semiya on a medium heat until it gets slight brownish on the outside. Roasting semiya makes it less sticky when cooked.
Bring a pot of water to a boil. Add required salt and turmeric powder. Put the roasted semiya into the pot of boiling water. Now cover the pot and let it simmer in lowest flame for 5 minutes.
Drain the semiya and fluff them gently with a fork.
Some may prefer to cook semiya along with the tempering by adding just the required quantity of water. But I prefer the above way. This method keeps the semiya soft and fluffy even if you have them after a few hours.
Add oil in a pan. Once hot add the necessary ingredients for tempering – mustard seed, chana dal, grated ginger, hing, red chillies, curry leaves and cashews.
Now add the cooked semiya and combine them well with the tempering. Add lemon juice and coriander leaves. Let it sit in medium flame for a few minutes.
Enjoy them with coconut chutney.
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