Thayir Semiya Adai

Some recipes are very interesting and can imagine the end product when we are making it.. This one I got from a TV show – “Arusuvai Ithu Thani Suvai” from Jaya TV which is by a very famous Chef - Mrs. Revathy Shanmugam. This is my choice for this Blogging Marathon - Recipes from Celebrity cooks.

Ingredients
Ravai / Sooji - 1 cup
Semiya / Vermicelli - 1 cup
Sour Curd - 4 cups (2 cups curd and 2 cups water beaten well)
Green Mango Pieces - 2 table spoons
Ginger - 1 tea spoon (grated)
Green Chili - 3 (cut into small pieces)
Coconut pieces - 1/4 cup
Curry leaves - 8 - 10 (cut into small pieces)
Salt - 1 1/2 tea spoons
Oil - 2 table spoons + 1 tea spoon per vadai
Mustard Seeds - 1/2 tea spoon
Cumin Seeds - 1/2 tea spoon
Kadalai Parupu / Channa Dal - 1 table spoon
Ulutham Parupu / Urad Dal - 1 table spoon
Asafetida - 1/4 tea spoon
Method
Soak the kadalai parupu foe 30 minutes in lukewarm water and cook on open stove. The consistency should be soft but not mushy and it should hold its shape.
Roast the semiya and ravai separately until it changes color and set aside
Heat oil in a pan and allow the mustard seeds to crackle. Add cumin seeds, ulutham parupu, asafetida and sauté until the ulutham parupu becomes golden.
Add the ginger, green chili, green mango and curry leaves and cook well. Add the coconut pieces..
Keep the heat on low and add the beaten curd and stir it continuously to avoid it becoming curdled.
When it comes to a boil, add the semiya and the ravai and salt.
Mix it well and cook it until it forms a dough.. Remove from heat and allow it to cool completely
Make golf ball size balls and press them like patty to above 1/2 inch height
Heat a tawa and smear little oil
Place the patty and cook on both sides until golden.
You will need about 1/2 tea spoon per side per vadai
Enjoy the delicious and crispy Thayir semiya Adai


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#33.


Sending this to Taste of the Tropics - Chili