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Rice Vermicelli Bhath is a quick breakfast that is prepared with readily available rice vermicelli. This recipe is prepared by using lemon juice to flavor the dish and is then seasoned with roasted peanuts.
Ingredients:
Instant Rice Vermicelli (I used Anil brand) – 250 grams
Turmeric Powder – 1/4 teaspoon
Salt to taste
Lemon Juice – 2 tablespoons
For Seasoning:
Cooking Oil – 2 tablespoons
Peanuts – 1/8 cup
Bengal Gram – 1 tablespoon
Black Gram  – 1 tablespoon
Mustard Seeds – 1 teaspoon
Cumin Seeds – 1/2 teaspoon
Dry Red Chilli – 1
Curry Leaves – 6
Green Chillis – 4
For Seasoning:
Coriander Leaves, chopped – 1/8 cup (loosely filled)
Method:
- Take rice vermicelli in a large bowl.
- Boil approximately 2 liters of water and pour it on rice vermicelli.
- Cover the bowl with a lid for about 5-10 minutes.
- Drain the water from vermicelli using a strainer/colander.
- Let the vermicelli cool down completely in the colander. Any water content left over will drain out if placed in the colander to cool down.
- Slice green chillis.
- Add turmeric powder and salt to the vermicelli and mix gently to combine, using a fork. Keep aside.
- In a large pan, heat oil.
- Add peanuts and roast until they start spluttering.
- Add bengal gram, black gram, mustard seeds, cumin seeds, dry red chilli pieces, sliced green chillis and curry leaves.
- When the mustard seeds start spluttering, add vermicelli, set the flame and low and mix gently to combine well.
- Once well mixed, set the flame to medium and toss well for 5-10 minutes.
- Turn off the heat, add lemon juice, mix gently to combine.
- Garnish with chopped coriander leaves.
- Serve hot.