Anil Vermicelli 180G - Sorghum (Cholam)

Cholam semiya, 180g, made with jowar. Mild and faintly sweet, and paler than the ragi version. Boil four cups of salted water per 100g, cook three to four minutes until just soft, then drain and rinse cold. Temper mustard, urad dal and curry leaf and fold through. Contains wheat.

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