Semiya rava apalu/ semiya rava chilla with step by step instructions

Vermicelli/Semiya semolina/sooji rava chilla/ semiya sooji rava appam with step by step instructions

In this article, the recipe is with step by step instructions and images of each ingredient that was added.

Vermicelli/semiya:

People use vermicelli in various Indian dishes like falooda, kheer, payasam, up, and other hot and sweet preparations. You can also serve it with sauces, in salads or fried and use it as an ingredient for other dishes. You do have to cook vermicelli in a manner specific to the type of grain from which it is made.

Nutritional Values and Health Benefits:

Whole wheat is highly beneficial for healthy living as it improves body metabolism, controls obesity and high blood sugar levels. It also lowers the risks of heart diseases. The nutritive value of wheat vermicelli is: Energy(Ecals)-352, Moisture(gm)-12, Protein(gm)-9, Fat(gm)-0, Mineral(gm)-1, Fibre(gm)-0, Carbohydrates(gm)-78, Calcium(mg)-22, Phosphorous(mg)-92, Iron(mg)-2

Being high in energy and carbohydrates, it is an ideal nutritious diet for both children and adults. In women, it promotes gastrointestinal health and prevents asthma in children. Vermicelli is made from refined flour or rice. Vermicelli is similar in appearance to noodles but is much thinner. They are a form of rice noodles. They are often referred to as rice noodles or rice sticks. Vermicelli does not have much flavour of its own, but readily absorbs the flavours of whatever ingredients it is cooked with. Owing to their lack of flavour, they can be added to any dish for an exotic touch.

Usage:

It is used to make both sweet as well as savoury dishes in India, Pakistan and Bangladesh such as sevian which are most commonly prepared at the festivals of Diwali and Eid. It is also consumed as a breakfast dish in Southern India named Santhakai. In Mexican and Latin cuisine it is commonly used in chicken soup and a few side dishes. Vermicelli is widely popular throughout China and Asia and is used in a variety of recipes including stir-fries, soups and salads.

Nutritional Value:

They are fat-free, cholesterol-free and very low in sodium.
Vermicelli is calorie-dense and not the best choice for people who are trying to lose weight.
It is rich in carbohydrates that are essential for energy production in the body.
Vermicelli rice noodles are not a good source of protein and are therefore cooked with other ingredients to benefit from it.
The fat content in vermicelli is almost zero.

Sooji rava/semolina:

Enriched semolina flour is nutritious and provides high levels of various B vitamins, iron, protein, and fibre.
Foods rich in protein and fibre like semolina, can increase feelings of fullness and reduce hunger. In turn, this may promote weight loss.
Semolina is rich in nutrients like fibre, folate, and magnesium, all of which protect your heart and may reduce your risk of heart disease.
Semolina is a great source of magnesium and fibre, two nutrients that may improve blood sugar levels and reduce your risk of type 2 diabetes.
Semolina is a good source of non-heme iron. Iron is an essential mineral for transporting oxygen, preventing anaemia, and supporting growth and development.
The high fibre content of semolina supports digestion by stimulating the growth of beneficial gut bacteria and promoting regular bowel movements.
The coarse and stretchy texture of semolina makes it an excellent type of flour for bread, pasta, and more.

Serves: 4 persons
Course: breakfast
Cuisine: India, Telangana, Andhra
Place of origin: India
Main ingredient: vermicelli/ semiya, Bombay rava/sooji/semolina
Author: lohitha
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients:

1 cup semiya/vermicelli
1 cup Bombay rava/sooji/semolina
3 tsp curd
3 green chillies
Salt to taste
1 carrot grated
30 ml water
1 onion, chopped in small size
1-inch ginger, grated
Few curry leaves chopped
Few coriander leaves chopped
3 tsp oil
1 tsp jeera

Other preparation:

Dry roast semiya in a low flame for a while and add rava to it and dry roast on a low flame for a while
Take semiya and rava to a mixing bowl, add curd to it, add few drops of water and mix them slowly because the semiya may break add water to it and mix slowly and rest it for 20 minutes
The semiya should be soft, if semiya doesn't get soft then rest it for a few more minutes by adding few drops of water to it and mix everything

Preparation of semiya rava chill with step by step instructions:

After 20 minutes add all ingredients to it mix them slowly
The texture should be medium not like dosa batter or not like Chapathi dough

Heat the oil in a nonstick pan
Take a small amount of batter, place them directly to the pan

Close the lid, maintain low to medium flame
Make flip of chilla and cook for light golden colour on both side
Repeat the same process for the remaining batter
Each time when you place chilla to the pan add few drops of oil to it and place batter as chilla
You can serve directly or you can use chutney or sauce for serving,
That's it tasty breakfast chilla is ready to serve