Semia Bahala or Bhagala bath is a delicious recipe.It’s a easy dish to make at home for a breakfast or as a evening tiffin, especially during the summers . The sweet and salty taste of the semiya bath is heady and you can’t just get enough.
Recipe taken from Cook and See Part – 2.
Ingredients
- Curd (Fresh) 1 cup,
- Milk 1 cup,
- Semiya or vermicelli 225gms,
- Green chillies 4 chopped fine,
- Ginger 1/2 teaspoon, (chopped fine or grated)
- Asafoetida ¼ teaspoon,
- Curry leaves few,
- Oil 2 teaspoons,
- Mustard 1 teaspoon,
- Salt 1 to 1 ½ teaspoon,
- Water 1 ½ or 2 cups,
- Ghee 1 teaspoons,
- Cashewnuts 6 to 8 (broken),
- Butter 10 to 15 grams (optional)
- Coriander leaves few sprigs for garnish (chopped).
Method
- In a deep pan or kadai , heat ghee. Add vermicelli and shallow fry to golden brown. If the vermicelli is double roasted ,omit this step.
- Boil water (1 1/2 cups) and add vermicelli, salt (1 teaspoon) and cook till vermicelli becomes soft but not sticky and lumpy.
- Add a little oil ,while cooking the semia or vermicelli so that it doesn’t stick together.
- If more water is required too, add. The vermicelli shouldn’t be dry.
- Add curd and milk and mix well.
- Heat oil in a shallow pan,add mustard, curry leaves, green chilies, asafoetida, cashewnuts and ginger . Stir.
- Season the semiya or vermicelli. Garnish with coriander leaves.
- Add butter to the prepared vermicelli for a richer taste.
- It tastes divine, especially on a hot summer day.