Ragi Shevai / Shemiyan( Finger Millet Vermicelli); Meatless Monday.

I personally avoid gluten equally much equally possible. I dear vermicelli . We accept a traditional home-made version of this where inwards nosotros brand vermicelli from rice, wheat as well as Ragi as well as is sun-dried. This tin survive stored for years! Rice as well as wheat shevai/vermicelli are the to a greater extent than pop ones. Every fourth dimension either when someone visits us from Bharat or nosotros take in India, I convey this for myself. During my recent trip to India, I was pleasantly surprised to notice Ragi vermicelli therefore easily available. I am a big fan of Ragi ( finger millet) as well as role it a lot inwards my cooking. I regularly brand Ragi Neer dosa, Ragi Phanna polo, Ragi masala dosa as well as fifty-fifty ragi porridg e. When I made the vermicelli dish equally a fasting recipe, I was pleasantly surprised. I couldn't terminate eating! I ate a lot only my tum felt lite different other meals, which when nosotros overeat nosotros feel bloated as well as uncomfortable. I was eager to part this recipe amongst everyone. It is a super elementary as well as slowly recipe.

Servings: 2-3 ( 1-1 1/2 loving cup per person)

Ingredients:

Dried ragi shevai ( finger millet vermicelli): four cups
Water: 8 cups
Salt: 1/2 tsp
Coconut oil: 1 tbsp
Mustard seeds: 1/2 tsp
Curry leaves: 1 sprig
Urad dal( matpe edible bean lentil): 1 tsp
Green chilies: ii small, slit lengthwise
Freshly grated coconut: 1/4 cup
Sugar: 1 tsp

Method:

Boil H2O amongst tabular array salt inwards a pot. When it boils, plow of the flaming as well as add together the dried ragi Shevai to the pot inwards such a agency that the Shevai is completely immersed inwards it.

Close the pot as well as maintain aside for five mins or until all the Shevai accept changed color slightly as well as hold back soft.

Drain as well as maintain aside. Make certain that y'all don't soak the shevai for also long equally as well as therefore the whole dish volition survive mushy! The Shevai has to survive al dente.

Upon draining, if it looks a footling clumpy, carve upward it using your fingers.

Heat kokosnoot fossil oil inwards a sauté pan/ kadai on medium heat. Add mustard seeds. Once it splutters, add together the curry leaves, urad dal as well as greenish chilies. Saute for a few seconds.

Now add together the drained Shevai as well as mix well. Add saccharide as well as to a greater extent than tabular array salt if needed. Add freshly grated kokosnoot reserving a footling for garnish.Turn off the gas.

Garnish amongst the remaining coconut. You tin also sprinkle a footling saccharide on top, specially for footling kids equally it gives it a dainty taste.

Serve hot .

For adults, it tin survive served amongst savory snacks similar mixture or chips. Some similar to swallow it amongst a banana or fifty-fifty yogurt. I am bringing this to Throwback Thursday as well as Fiesta Friday.

Cooking made easy:

Make certain that the shevai is completely drained earlier adding it to the pan amongst the seasoning. Once the Shevai is drained, y'all tin fluff it amongst a fork to ensure that it is non stuck to each other. You tin also run the colander nether mutual frigidity H2O piece draining therefore that it does non operate along to cook.

Tip for good for y'all living:

You tin add together vegetables similar peas, peas as well as carrots or mixed vegetables to this dish to arrive fifty-fifty to a greater extent than healthier as well as balanced.

Food for thought:

Nature holds the telephone commutation to our aesthetic, intellectual, cognitive as well as fifty-fifty spiritual satisfaction. E.O. Wilson