Lemon Semiay is one of the easiest, least time consuming morning breakfast. Lemon Semiay is made by first boiling the Semiay with ample amount of salt and draining then it completely to let it cool. Squeezing some lemon juice over the boiled Semiay along with some tempering of mustard and turmeric will finish the recipe. Add some asafetida and curry leaves to take the dish up a notch. Lemon Semiay adds a tangy and colorful change from the everyday breakfast.
Lemon Vermicelli per 100g
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