6 May, 2017
VERMICELLI/SHYAVIGE/SEMIYA BISIBELEBATH
Today I tried (kind of innovated….because I have never seen anyone doing this or tasted it anywhere ) an awesome diabetic friendly recipe, in which a diabetic person can indulge without any hesitation and have it tummy full without any worries !! Since many years and till now I used to prepare the authentic bisibelebath using rice or flattened rice or little millet (saame) along with lentil and vegetables. But recently I tried making bisibelebath using wheat semolina Vermicelli (shyavige) and Semolina (rave/sooji) along with lentil and vegetables. And I must say that It was yummy just like regular rice bisibelebath, but the method of preparation of both Vermicelli Or Semolina bisibelebath is little different. So today I’m going to share my method of making Shyavige/vermicelli/semiya bisibelebath.
You may also like to check Bisibelebath, avalakki bisibelebath, Little millet bisibelebath, semolina/rave/sooji bisibelebath
And also please do check banana saasive, tomato raita, cucumber raita, pineapple raita, Beet-Pomegranate raita, Green peas raita, Bele raita, Southekayi saasive
Please have a look at other vermicelli recipes choco bath, vegetable bath, Idly, curd bath, kesari bath, Uttapa
Ingredients :
- Toor dal/Pigeon Pea – 1/2 cup
- Mixed vegetables – 2 cups (such as french beans, carrot, green peas, cluster beans, ash gourd)
- Water – 2 cups
- Salt as required (only to lentil & vegetables)
Other ingredients : to cook Vermicelli :
- Vermicelli – 1 cup
- Ghee – 1 tsp
- Water – 2 cups
- Salt as required (only to vermicelli)
For tempering :
- Ghee – 2 tbsp
- Mustard seeds – 1/4 tsp
- Cashew nuts – 12 to 15
- Curry leaves – 10 to 15 leaves
- Whole red chilli – 2 nos.,
To add into the tempering :
- Bisibelebath powder here – 2 to 4 tbsp (adjust)
- Turmeric powder – 1/4 tsp
- red chilli powder – 1/2 tsp (optional)
- Tamarind pulp – 1/2 tbsp
- Salt to taste
PROCEDURE :
- Boil 2 cups of water in a cooker, put dal and all the vegetables and pressure cook until one whistle and let it cool
- Meanwhile heat 1 tsp ghee in a pan, put 1 cup of vermicelli and roast it well, now add 2 cups of water and salt and let it cook on medium flame
- Once vermicelli is cooked, immediately transfer it to a strainer and bring it under the running water and set it aside
- Heat 2 tbsp ghee in a wide pan, add in mustard seeds, curry leaves, cashew nuts, whole red chilies and saute for a minute
- Now add in tamarind pulp, turmeric powder, red chilli powder, bisibelebath powder and cooked Lentil vegetable mixture
- Let it come to boil, then add in cooked Vermicelli combine everything well
- Serve vermicelli bisibelebath with any kind of raita
