Anil Ragi Vermicelli 900g

Ragi semiya in the tiffin box, and for once it came home empty.

• What: Ragi semiya, finger millet vermicelli
• Pack: 900 g
• Brand: Anil, making vermicelli since 1984
• Contains: Wheat (gluten)

Vermicelli, also called semiya (Tamil, Malayalam, Telugu) · shavige (Kannada) · seviyan (Hindi, Punjabi) · shevaya (Marathi) · sevaiya (Gujarati) · semai (Bengali).
Ragi, also called kezhvaragu / keppai (Tamil) · panjappullu / muthari (Malayalam) · ragulu (Telugu) · mandua / ragi (Hindi) · nachni (Marathi) · nagli (Gujarati) · marua (Bengali).

What it is

Anil was founded in 1984 and started out making roasted vermicelli. This is its ragi semiya, made from ragi (finger millet) flour and wheat flour, in the bigger 900 g bag.

It cooks to a deep brown and tastes earthy and a little sweet, so it works both ways: savoury upma with onion and green chilli, or sweet with jaggery and grated coconut. The large bag is for families where ragi semiya is a regular breakfast. Choosing between Anil semiyas? Ragi for a dark, earthy bowl; roasted wheat for payasam; rice vermicelli for lemon and coconut sevai.

Tip: For the sweet version, toss the cooked semiya with grated coconut and powdered jaggery while it is still warm.

Goes well with: Heera Desiccated Coconut Fine, Native Food Store Jaggery Powder (Country Sugar), Udhaiyam Urid Dal Split

Ragi (finger millet) flour, Wheat flour.

• Wheat

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