As you probably already know, we love our salads. I often whip up a salad using whatever ingredients we have handy in our kitchen, and make it our mid-morning or mid-evening snack. I have made quite a few varieties of salad, but I might never have thought of making one with ragi vermicelli, of all things, had I not read about it on Tes’s blog here.
Keeping Tes’s recipe as the base, I made a few variations of my own to create this Thai-style finger millet/ ragi vermicelli salad. It turned out so, so, so beautiful that we gobbled it up within minutes of the making. We absolutely loovvveedd having it for dinner, and I am pretty sure we are going to be having this often, henceforth.
This ragi vermicelli salad tastes beautiful – sweet and salty and spicy and tangy all at once. It is packed with nutrients, and is a healthier alternative to store-bought snacks and junk food. There are no fancy ingredients in there, just regular stuff from the pantry of an average Indian kitchen, and no fancy salad dressing either. It isn’t a very difficult or time-consuming dish, either. You have to try this out!
Here is how I made the finger millet/ ragi vermicelli salad.
Ingredients (serves 3-4):
- 2 cups ragi vermicelli
- 1/2 cup peanuts
- Salt, to taste
- Juice of 1 lemon, or to taste
- 2 green chillies, or to taste
- 3 tablespoons honey, or to taste
- A small bunch of fresh coriander leaves
- 1 medium-sized onion
- 1 medium-sized carrot
First, we will cook the ragi vermicelli and keep it ready.
- Soak the ragi vermicelli in just enough water to cover it, for 2-3 minutes. Use normal-temperature water, and do not soak for more than the stipulated amount of time.
- Then, drain off all the water in a colander.
- Place the drained ragi vermicelli in a vessel. Take about a cup of water in a pressure cooker bottom, and place a stand over it. Place the vessel with the vermicelli over the stand, without adding in any water to it. Close the pressure cooker lid, and steam for 5-6 minutes without placing the whistle on.
- Switch off the gas and let the vermicelli cool down completely. Then, fluff it up and keep it aside for use later.
As the vermicelli is cooking, we will get the peanuts ready.
- Meanwhile, dry roast the peanuts on medium flame till they get crisp.
- Then, pulse just for a second in a mixer to crush them coarsely. Remember not to make a fine powder, but just to crush the peanuts coarsely. Keep aside.
Now, get the veggies ready for the salad.
- Peel the carrot and grate it finely. Keep aside.
- Finely chop the onion and coriander. Keep aside.
- Chop the chillies very finely, so that you don’t get big pieces of them when you bite into the salad. Keep aside.
Now, let us get the salad ready.
- When the vermicelli has fully cooled down, take it in a large mixing bowl.
- Add in the salt to taste, coarsely crushed peanuts, honey, lemon juice and the chopped coriander, green chillies, onion and grated carrot.
- Mix everything well, but gently. Serve immediately.
- I have used finger millet aka ragi vermicelli to make this salad. You can use any millet vermicelli instead or even an ordinary rice-based version.
- Take care not to soak the vermicelli for too long, or you will end up with a mushy goop. Steam it for just about 10-12 minutes, ensuring that water does not enter the container in which the vermicelli is being steamed. Cook the vermicelli as per the instructions on the pack you buy, for best results.
- Raw cane sugar, coconut blossom sugar, palm sugar or even ordinary refined sugar can be used in place of honey, to make the salad.
- Pomegranate arils, finely chopped cucumber or zucchini, and fresh grated coconut are some other ingredients you can add to this salad. Here, I have used whatever ingredients I had on hand.
- Use more or less honey, lemon juice and green chillies, depending upon your personal taste preferences.
- Just coarsely crush the peanuts for best results. Do not make a fine powder in the mixer.
You like? I hope you will try out this finger millet/ ragi vermicelli salad too, and that you will love it as much as we did!
Do check out the other millet-based recipes on my blog!
- Millet vermicelli upma, with vegetables
- Barnyard millet dosa| No-rice dosa recipe
- Ragi dosa, the husband’s way
- Bajri methi na thepla| Gujarati-style pearl millet and fenugreek green rotis
- Multi-grain dosas with Chettinad-style garlic & onion kara kozhambu
- Proso millet savoury pongal| No-rice vegetable khichdi
- Proso millet sweet pongal| Millet sakkarai pongal
- Home-made multi-grain atta
- Ponk bhel| Hurda bhel| Tender jowar (sorghum) bhel
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