Making Wheat Semia is a tedious and long drawn process, so rarely does anybody attempt making it in the metropolis. The soaking, grinding, stirring, and drying process takes up a lot of time and any working woman thinks twice before attempting to make it! It is now usually made by people who run small home product industries in the rural areas and it is then transported to the urban areas. A quick and easy breakfast option, it needs to be soaked for only about fifteen minutes and is then seasoned and served hot garnished with coconut.
- 500 gms Wheat Semia
- 7 green chillies chopped fine
- 1 dry red chilly broken into two
- 3 tsps sugar
- 1 tsp Hing/asafoetida
- 3 sprigs Curry leaves
- 1 tbsp Ghee/clarified butter
- 5 tbsps Coconut oil (or any oil)
- 1 heaped tsp Mustard
- 1tsp Urad Dal/ Split Black Gram
- 1/4 coconut grated
Soak the Wheat Semia for about fifteen minutes. Drain thoroughly. Tip it into a colander so that all the remaining water if any, drains out too. Add Hing, sugar and salt to the drained Semia and mix well. Heat the Ghee and oil mixture in a pan. Add the mustard. After it splutters add the Urad Dal. Allow it to turn golden yellow, before adding the broken red chilly bits, green chillies and curry leaves. Toss. Drop in the Semia, mix well and cover and cook over a gentle flame for five minutes. Garnish with the grated Coconut and serve hot.