BM# 98: Week 2, Day 3
Theme : Dish for each meal
Breakfast is the most important meal of the day, yet it’s one of the most neglected time in my house. My son prefers cereal over everything else. My husband has a full cup of Indian style milk coffee and calls it breakfast. And I join either of them depending on my mood that day.
Growing up, it was almost always dosa for breakfast at home on working days. That was the only thing all of us ate without bickering too much. When we were young, Amma used to make special breakfast for weekends, like poori masala, sevai or chole bhatura.
I remember amma making sevai at home. It’s a rice noodle based breakfast that’s made from scratch. It is also a time and effort consuming process. You have to press out a rice ball into noodles using a tool specifically meant for that purpose. Ours was the old fashioned one that has three legs and sits on the floor. You use your body weight (we were kids, so we had to use our weight) to squeeze the rice ball and feeling of accomplishment is high when done right.
Thankfully there is readymade sevai available now on the market and the process of making is a lot more easier. The recipe here is semiya made from ragi instead of rice. Read on for the recipe.
Recipe source : Megha’s Cooking channel
- 1 packet (180 gm) ragi vermicelli
- 2 teaspoon oil
- 1/2 teaspoon mustard seeds
- 1 medium onion, finely chopped
- 1 medium carrot, finely chopped
- 2 green chilies, chopped
- 1/2 cup broccoli florets, chopped
- 1/2 cup cabbage
- 2 tablespoons shredded coconut
- salt to taste
- Follow the package instructions for making the ragi vermicelli. That involves soaking in water for three minutes and then after draining, steaming in a greased pan for 5-7 minutes. Greasing is important to avoid the semiya sticking onto the vessel. I used idli plates for steaming.
- Take off the heat, remove the sevai to a separate vessel, fluff with a fork to stop it from forming clumps. Set aside.
- Heat oil in a thick pan. Add mustard seeds. Once it crackles, add the onions and chilies Sauté for a couple of minutes and add the carrots and broccoli. Cover and cook for a couple of minutes until the veggies are soft. Add the cabbage in and sauté for a couple more minutes. Once all the vegetables are cooked, add the semiya and mix carefully. Add shredded coconut, if desired. Take off the heat and serve hot with chutney or even sugar.