Instant Semiya dosa (Vermicelli pancakes)

Are you tired of making upma with semiya or vermicelli? Try this instant dosa or pancake recipe once, and you will repeat this every week!

This instant semiya pancakes recipe is quick and easy with semiya or vermicelli, wheat flour, veggies, and spices.

I know this is not a healthy recipe, but it is so convenient and most liked dish by my family. And this is my recipe which was born when a lazy me reused the leftover breakfast.

Around ten years ago, when I was cooking only for two people ( me and my husband), a tiny portion of semiya upma was left from breakfast.

As I did not have any mood to cook for dinner on that day, I just mixed up this upma with rice flour, curd, and spices and made pancakes out of it. And to my surprise, it turned out delicious, and it became my husband's favorite dish.

Instructions

• Take a pan and roast vermicelli or semiya on a low flame for around 5 minutes. You can use bambino roasted ones also.
• Gather all the ingredients into a mixing bowl - roasted vermicelli, rice flour, whole wheat flour, chopped onion, fenugreek leaves, green chili paste, ginger and garlic paste, cumin, salt.

• Add water and yogurt to this bowl and mix it well. The batter should be of pouring consistency.

• If you have time, keep this aside for 10 to 15 minutes. I usually mix everything except onion and methi leaves and keep them aside. While the pancake mixture is soaking up, I will chop onion and fenugreek leaves. 

• Now heat the flat pan and add a teaspoon of oil.

• Pour a ladle full of pancake batter and spread it slowly and evenly.

• Cover it with a lid and cook on medium to low flame for 2 to 3 minutes.

• Flip the vermicelli pancake and let it cook for a couple of more minutes on this side also. You can even add a teaspoon of oil to this side.

• Remove from the pan once the pancake is cooked well on both sides.
• Serve it hot. Cooled vermicelli pancake will also taste good so, you can make this recipe for a lunch box.

Recipe Notes and variations:

• Nowadays, millet vermicelli is also available. You can use it instead of regular vermicelli to make this recipe healthy. Though, I used a regular one in this semiya uttapam recipe.
• Roasting vermicelli will reduce the cooking time of pancakes.
• You can add coriander leaves, mint leaves, spring onions, and even spinach to this batter.
• Yogurt is optional, but it will give a light tanginess to the pancakes that will taste good.
• I have used coconut yogurt to make it vegan. You can use any plant-based yogurt or regular yogurt to make these pancakes.
• Other veggies like carrots, beetroot, radish, zucchini, or even ridge gourd will go well with these pancakes. Grate the veggies and add them to the batter. 
• To make this recipe gluten-free, use millet vermicelli and substitute whole wheat flour with rice flour or millet flour.
• Instead of green chili paste, you can use freshly ground black pepper powder or red chili flakes or powder to spice the pancakes.

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