Semiya Payasam

About Semiya Payasam

Ingredients

• Vermicelli (semia) ½ cup
• Low fat milk 3 cups
• Vegetable oil 1 tbsp
• Cashewnuts, chopped 2 tsps
• Raisins 3 tsps
• Jaggery, grated 2 tbsps
• Coconut milk 3 tbsps
• Green cardamom powder ½ tsp

How to Make Semiya Payasam (Stepwise Photos)

Method

1. Heat oil in a deep non-stick pan, add cashewnuts and raisins and saute for 2 minutes. Drain on a plate and set aside.
2. Add vermicelli to the same pan and saute for 2 minutes. Add milk and jaggery and mix well.
3. Cook till the mixture thickens.
4. Add coconut milk and mix well. Add green cardamom powder and mix well.
5. Transfer into a serving bowl, garnish with cardamom powder and dried fruits.
6. Serve hot or chilled.

Additional Tips and Tricks

About chef

CHEF PRANAV JOSHI

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps