Semiya Pulihora

About Semiya Pulihora

Ingredients

• Vermicelli (semia) 1 cup
• 1 3 tbsps
• Oil 1 tbsp
• Mustard seeds 1 tsp
• Dried red chilli 1
• Split Bengal gram (chana dal) 4 tsps
• Split skinless black gram (dhuli urad dal) 4 tsps
• Ginger, grated 1 tsp
• Curry leaves 8 to 10
• Green chilli, slit 1
• Peanuts ½ cup
• Salt to taste
• Turmeric powder ½ tsp

How to Make Semiya Pulihora (Stepwise Photos)

Method

1. Heat oil in a non-stick pan, add mustard seeds, red chilli, split Bengal gram and split black gram and saute till the grams are lightly browned.
2. Add ginger, curry leaves, green chilli, peanuts and vermicelli and saute till vermicelli is lightly browned.
3. Add salt and turmeric powder and mix well. Add 2 cups boiling water and mix. Cover and cook till the vermicelli is done.
4. Transfer into a serving bowl and serve hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

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