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A light and tangy South Indian breakfast made with delicate rice vermicelli, crunchy peanuts, and a fragrant tempering of spices. This quick dish, also known as lemon shavige, is ready in under 20 minutes and is perfect for a busy morning.
Cook the Vermicelli
Prepare the Tempering (Oggarane)
Sauté Aromatics
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A light and tangy South Indian breakfast made with delicate rice vermicelli, crunchy peanuts, and a fragrant tempering of spices. This quick dish, also known as lemon shavige, is ready in under 20 minutes and is perfect for a busy morning.
This south_indian recipe takes 20 minutes to prepare and yields 4 servings. At 366.91 calories per serving with 7.29g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or snack.
Combine and Finish
Add 1/2 cup of finely chopped vegetables like carrots, peas, and green beans along with the onions for a more nutritious meal.
For a more traditional Karnataka-style flavor, add 2-3 tablespoons of freshly grated coconut along with the coriander leaves at the end.
Add 1-2 dried red chilies along with the mustard seeds during tempering for an extra layer of heat and flavor.
Made from rice vermicelli, this dish is a good source of carbohydrates that provide a quick and sustained energy boost without feeling heavy, making it an ideal breakfast or light lunch.
The inclusion of ginger and hing (asafoetida) aids in digestion and helps prevent bloating. The dish is light on the stomach and easy to process.
Ingredients like lemon juice (Vitamin C), turmeric (curcumin), and curry leaves are packed with antioxidants that help fight free radicals and reduce inflammation in the body.
The chana dal, urad dal, and peanuts contribute plant-based protein and healthy fats, adding to the nutritional value of the meal and promoting satiety.
This usually happens for two reasons: overcooking the vermicelli or not rinsing it with cold water. Cook the vermicelli until just al dente (firm to the bite) and immediately rinse it under cold water to stop the cooking process and wash away excess starch.
Yes, it can be a healthy breakfast. It's light, easy to digest, and provides carbohydrates for energy. The use of dals and peanuts adds some protein and healthy fats. To make it healthier, use minimal oil and add plenty of vegetables.
One serving of this Lemon Semige (approximately 1.5 cups) contains around 350-380 calories. The exact count can vary based on the amount of oil and peanuts used.
Yes, this recipe is naturally gluten-free as it uses rice vermicelli. However, always double-check the packaging of your hing (asafoetida), as some brands mix it with wheat flour. Use a gluten-free certified hing to be certain.
Absolutely. You can substitute rice vermicelli with roasted or unroasted wheat vermicelli. The cooking time and water ratio may vary, so follow the instructions on the package for the best results.
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, sprinkle a little water over the semige and microwave for 1-2 minutes or gently heat it in a pan on the stovetop until warmed through.