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Vermicelli-1 cup
Green chilies-8-10
Oil-4 table spoon
Salt to taste
Bengal gram dhal-1 table spoon
Black gram dhal-1 table spoon
Method: Roast vermicelli in a table spoon of oil till light brown keep aside. Cut onions into square shape and green chilies must be chopped. In a vessel take oil and add mustard seeds to it when they splutter add Bengal gram and black gram dhal fry for a while and add onions, green chilies when they turn soft add 1 1/2 cups of water , salt allow to boil to the boiling water add the roasted vermicelli and keep stirring in low flame when they will be cooked completely it does not stick to hand when touched then add lemon juice and cut coriander leaves serve hot with roasted gram powder.
Variation: Instead of using only vermicelli we can use half Bombay rawa and half vermicelli.

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