Anil Vermicelli 180G - Foxtail (Thinai)

Sweet semiya with grated coconut and sugar, the version the youngest always asked for.

• What: Thinai semiya, foxtail millet vermicelli
• Pack: 180 g
• Brand: Anil, making vermicelli since 1984
• Best for: Semiya upma, lemon semiya, sweet coconut semiya
• Contains: Wheat (gluten)

Vermicelli, also called semiya (Tamil, Malayalam, Telugu) · shavige (Kannada) · seviyan (Hindi, Punjabi) · shevaya (Marathi) · sevaiya (Gujarati) · semai (Bengali).
Foxtail millet, also called thinai (Tamil) · thina (Malayalam) · navane (Kannada) · korralu (Telugu) · kangni (Hindi, Punjabi) · rala (Marathi) · kang (Gujarati) · kaon (Bengali).

What it is

Anil was founded in 1984 and started out making roasted vermicelli, and semiya is still what most families know the name for. This one is the thinai version, made with foxtail millet, in the same fine strands as the everyday packet.

It cooks in a few minutes and stays in separate strands if you rinse it straight after draining. The taste is mild and a little nutty, so it takes a tempering well. Choosing between Anil millet semiyas? Thinai for mild, varagu for a firmer bite, and cholam for a slightly sweeter, earthier bowl.

Tip: Mix drained, cooled semiya with grated coconut, a little sugar and a pinch of cardamom for the sweet version.

Goes well with: Anil Varagu Vermicelli, Anil Vermicelli - Sorghum (Cholam), Heera Desiccated Coconut Fine

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