INGREDIENTS:
- 200g ragi semiya (finger millet vermicelli)
- 1 cup grated coconut
- 50 ml oil
- 2 green chilies
- 1 teaspoon mustard seeds
- 1 onion (chopped)
- 2 tablespoons chana dal (split chickpeas)
- 2 tablespoons peanuts
- A few curry leaves
- Salt, to taste
INSTRUCTIONS:
Steam the semiya:
Soak 200g of ragi semiya in water for a few minutes. Drain and place it in an idli steamer. Steam for 5 minutes and set aside.
Prepare the tempering:
Heat 50 ml oil in a pan. Once hot, add 1 teaspoon mustard seeds and let them splutter. Add 2 tablespoons chana dal, 2 tablespoons peanuts, chopped onion, 2 green chilies, and a few curry leaves. Sauté until the onions turn golden.
Mix and cook:
Add 1 cup of grated coconut, the steamed ragi semiya, and salt to taste. Mix well until everything is combined and heated through.
Serve:
Serve hot as a light breakfast or evening tiffin.