Sorghum vermicelli – ½ cup, mustard seeds, channa dal, black gram dal, cumin, ground nuts, curry leaves and salt as much as required.
- Roast the sorghum vermicelli in a little bit of oil.
- Make seasoning with mustard seeds, channa dal, back gram dal, cumin, ground nuts and curry leaves.
- Pour water and boil, add salt to enhance the taste.
- Cook vermicelli in above boiled water and serve hot.