Pearl Millet Vermicelli is one of the best forms of ready to make dishes from Finger Millets. They are hygienically produced by Moon Foods. Apart from these health benefits Pearl Millets commonly known as bajra is a profoundly nutritious and easy to digest cereal grain. Being non-glutinous makes it a healthy option for people with a gluten allergy and celiac disease. Moreover, they are power-packed with carbohydrates, essential amino acids, antioxidants, multiple vitamins like thiamine, riboflavin, folic acid, niacin, beta carotene, and minerals like iron, phosphorus, magnesium, and zinc. over an extended period of time, and it aids in digestion. Pearl Millet Vermicelli receipe INGREDIENTS 1. Pearl Millet vermicelli/ Semiya – ½ packet 2. Onion – 1 (small size) 3. Green chilli – 1 4. Carrot – ¼ cup ( chopped) 5. Green peas – 2 tbsp 6. Salt – to taste 7. Oil – 1 tbsp 8. Mustard seeds – ½ tsp 9. Urad dal – 1 tsp 10. Channa dal – 1 tsp 11. Curry leaves – a spring NOTE * 1 cup = 235 ml INSTRUCTIONS Firstly, Slice onions thin, make a slit in green chilli and chop carrot. Keep it aside. In a bowl add pearl millet vermicelli/ semiya. Add water just to immerse semiya. Allow the semiya to soak in water for 3 minutes. Meanwhile, heat water in idli steamer and grease the steaming plate with few drops of oil. After 3 minutes transfer the semiya to greased plate and steam it for 6 to 8 minutes. After 6 to 8 minutes take steamed vermicelli out of the steamer and allow it to cool down. When the vermicelli has cooled a bit make sure they do not stick to each other. Gently fluff it with hands or fork. Finally, divide vermicelli into 2 portions to make both sweet n savory version. Now for savory version heat oil in a pan add mustard seeds, after it splutters add urad dal and channa dal, when it turns golden brown add curry leaves, chopped onion and green chilli. Saute well. Now add chopped carrot, peas and salt. Mix well and saute all the veggies. When the veggies look sauteed add steamed pearl millet vermicelli. Toss well. In conclusion, when everything looks combined put off the flame and serve it hot with chutney and sambar.
