Tuesday, July 22, 2014

Rice Vermicelli Lemon Bhath


Instant Rice Vermicelli (I used Anil brand) - 250 grams
Turmeric Powder - 1/4 teaspoon
Salt to taste
Lemon Juice - 2 tablespoons

For Seasoning:

Cooking Oil - 2 tablespoons
Peanuts - 1/8 cup
Bengal Gram - 1 tablespoon
Black Gram  - 1 tablespoon
Mustard Seeds - 1 teaspoon
Cumin Seeds - 1/2 teaspoon
Dry Red Chilli - 1
Curry Leaves - 6
Green Chillis - 4

For Seasoning:

Coriander Leaves, chopped - 1/8 cup (loosely filled)


  1. Take rice vermicelli in a large bowl.
  2. Boil approximately 2 liters of water and pour it on rice vermicelli.
  3. Cover the bowl with a lid for about 5-10 minutes.
  4. Drain the water from vermicelli using a strainer/colander.
  5. Let the vermicelli cool down completely in the colander. Any water content left over will drain out if placed in the colander to cool down.
  6. Slice green chillis.
  7. Add turmeric powder and salt to the vermicelli and mix gently to combine, using a fork. Keep aside.
  8. In a large pan, heat oil.
  9. Add peanuts and roast until they start spluttering.
  10. Add bengal gram, black gram, mustard seeds, cumin seeds, dry red chilli pieces, sliced green chillis and curry leaves.
  11. When the mustard seeds start spluttering, add vermicelli, set the flame and low and mix gently to combine well.
  12. Once well mixed, set the flame to medium and toss well for 5-10 minutes.
  13. Turn off the heat, add lemon juice, mix gently to combine.
  14. Garnish with chopped coriander leaves.
  15. Serve hot.


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