{"title":"Anil","description":"\u003cp\u003eAnil is a vermicelli label, and its range on our shelves covers the thin noodles known as semiya in Tamil, sevai in Kannada and seviyan in the north. The style is South Indian: wheat semiya sold already roasted so it stays separate when cooked, plain rice vermicelli for steamed sevai, and vermicelli made from millets for cooks who like to vary their grains.\u003c\/p\u003e\u003cp\u003eMost of the Anil range sits in \u003ca href=\"\/collections\/vermicelli-semiya\"\u003evermicelli semiya\u003c\/a\u003e, including roasted short vermicelli and the finger millet and pearl millet versions, known as ragi and kambu or bajra. Rice vermicelli has its own home in \u003ca href=\"\/collections\/rice-vermicelli\"\u003erice vermicelli\u003c\/a\u003e. Both collections belong to the wider \u003ca href=\"\/collections\/vermicelli\"\u003evermicelli\u003c\/a\u003e category, which in turn sits inside \u003ca href=\"\/collections\/snacks-and-noodles\"\u003esnacks and noodles\u003c\/a\u003e.\u003c\/p\u003e\u003cp\u003eRoasted semiya becomes semiya upma with mustard seeds, curry leaves, onion and green chilli, or semiya kesari with ghee, sugar and cardamom. Simmered in milk with cashews and raisins it turns into payasam for festivals and birthdays, and North Indian homes make sheer khurma from the same strands at Eid. Rice vermicelli is soaked or steamed for lemon sevai, coconut sevai and tamarind sevai, which are lighter than wheat. Ragi and kambu vermicelli cook the same way as wheat and give a darker, earthier upma; they are a simple first step for cooks who want more millets at breakfast.\u003c\/p\u003e\u003cp\u003eBecause the wheat semiya is already roasted, it needs no dry frying, only a minute in hot ghee before the water goes in. Use roughly twice the water to vermicelli for upma and stop cooking as soon as it is absorbed, or the strands turn soft. Sealed packs keep well in a dry cupboard. To compare Anil with other brands, browse our full \u003ca href=\"\/collections\/vermicelli\"\u003evermicelli\u003c\/a\u003e range or the \u003ca href=\"\/collections\/upma-and-vada-mix\"\u003eupma and vada mix\u003c\/a\u003e collection.\u003c\/p\u003e","products":[{"product_id":"anil-finger-millet-vermicelli-180g","title":"Anil Finger Millet Vermicelli 180g","description":"\u003cp\u003eAnil Finger Millet Vermicelli is ragi semiya from Anil of Dindigul, a Tamil Nadu brand making vermicelli since 1984. Half of the flour is finger millet, the ragi that gives these strands their deep brown colour and earthy taste, blended with samba wheat flour and a little maida. It makes a quick ragi upma or kichadi for breakfast and a lighter tiffin for the lunch box. Browse more wheat, millet and roasted semiya in our \u003ca href=\"\/collections\/vermicelli-semiya\"\u003eVermicelli (Semiya)\u003c\/a\u003e range.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eFollowing the pack, bring 2 litres of plain water to the boil with salt to taste, add the 180g of vermicelli and leave it for 3 minutes, then drain off the excess water; any longer and the strands lose their texture. Steam the vermicelli for 5 minutes, idli steamer style. Heat a little oil in a frying pan, add mustard seeds, black gram, onion, green chillies and salt, then tip in the steamed ragi semiya and mix thoroughly for five minutes before serving hot. The pack also suggests a sweet version with sugar, cardamom and grated coconut.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e50% finger millet (ragi) flour\u003c\/li\u003e\n\u003cli\u003eContains wheat\u003c\/li\u003e\n\u003cli\u003eSuitable for vegetarians\u003c\/li\u003e\n\u003cli\u003eKeep opened packs in an airtight container\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Anil","offers":[{"title":"Default Title","offer_id":55388059468115,"sku":null,"price":1.29,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/anil-finger-millet-vermicelli-180g-front.png?v=1792057917"},{"product_id":"anil-pearl-millet-vermicelli-180g","title":"Anil Pearl Millet Vermicelli 180g","description":"\u003cp\u003eAnil Pearl Millet Vermicelli is kambu semiya, made by Anil of Dindigul in Tamil Nadu with pearl millet flour as half of the dough. Kambu, also called bajra, is blended with samba wheat flour and a little maida to make the thin strands. It turns into a savoury upma or a quick kichadi with vegetables, ideal for breakfast or an evening tiffin. Find more millet, wheat and rice semiya in our \u003ca href=\"\/collections\/vermicelli-semiya\"\u003eVermicelli (Semiya)\u003c\/a\u003e range.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eFollowing the pack, take 1 litre of plain water with salt to taste and soak the vermicelli in it for 1 minute, then drain off the excess water; leaving it longer softens the strands too much. Steam it for 8 minutes. Heat a little oil in a frying pan, add mustard seeds, black gram, onion, green chillies and salt, then add the steamed pearl millet vermicelli and mix thoroughly for 3 minutes before serving hot. Grated carrot, peas or a handful of roasted peanuts make good additions.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e50% pearl millet (kambu) flour\u003c\/li\u003e\n\u003cli\u003eContains wheat\u003c\/li\u003e\n\u003cli\u003eSuitable for vegetarians\u003c\/li\u003e\n\u003cli\u003eKeep opened packs in an airtight container\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Anil","offers":[{"title":"Default Title","offer_id":55388059697491,"sku":null,"price":1.49,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/anil-pearl-millet-vermicelli-180g-front.png?v=1792057925"},{"product_id":"anil-rice-vermicelli-500g","title":"Anil Rice Vermicelli 500g","description":"\u003cp\u003eAnil Rice Vermicelli is arisi semiya, thin white strands made from just rice and iodised salt by Anil of Dindigul in Tamil Nadu. It needs no cooking on the hob, only a soak in boiling water, and it is the base for the flavoured rice vermicelli of South Indian homes: lemon, tamarind, tomato or curd semiya, or a sweet bowl with coconut milk. With no wheat in the ingredient list, it suits anyone looking for a rice noodle for tiffin. Browse more rice and wheat vermicelli in our \u003ca href=\"\/collections\/rice-vermicelli\"\u003eRice Vermicelli\u003c\/a\u003e range.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eFollowing the pack, put the quantity you need in a vessel and pour boiling water over it until it is covered, then leave it for 5 minutes. Drain the excess water with a strainer, then season it into tasty lemon, curd or tomato flavour rice vermicelli with a tempering of mustard seeds, urad dal, curry leaves and chillies. For something sweet, the pack suggests mixing it with cardamom flavoured coconut milk. A cup, about 50g, makes one serving, so the bag gives around 10.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eMade from rice and iodised salt only\u003c\/li\u003e\n\u003cli\u003eNo cooking needed, just soak in boiling water\u003c\/li\u003e\n\u003cli\u003eSuitable for vegetarians\u003c\/li\u003e\n\u003cli\u003eKeep opened packs in an airtight container\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Anil","offers":[{"title":"Default Title","offer_id":55388063596883,"sku":null,"price":2.19,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/anil-rice-vermicelli-500g-front.png?v=1792057934"},{"product_id":"anil-roasted-short-vermicelli-450g","title":"Anil Roasted Short Vermicelli 450g","description":"\u003cp\u003eAnil Roasted Short Vermicelli is varutha semiya, short strands of wheat vermicelli that come already roasted to a golden colour, so they go straight into the pan with no dry roasting first. Made by Anil of Dindigul in Tamil Nadu from refined wheat flour, the short cut suits vegetable semiya upma, kichadi and the milky semiya payasam served at festivals. Browse more roasted and millet semiya in our \u003ca href=\"\/collections\/vermicelli-semiya\"\u003eVermicelli (Semiya)\u003c\/a\u003e range.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eThe pack reminds you that it is already roasted, so you need not roast it again. Fry vegetables and masala as you wish with a little oil in a kadai, then add salt and twice the volume of water, or 1000ml of water for the full 450g. When the water is boiling, add the vermicelli and stir occasionally until it is cooked, then serve hot. For payasam, simmer a handful in milk with sugar and cardamom, and finish with ghee fried cashews and raisins.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eAlready roasted, no need to roast again\u003c\/li\u003e\n\u003cli\u003eContains wheat\u003c\/li\u003e\n\u003cli\u003eAbout 10 servings of 45g per pack\u003c\/li\u003e\n\u003cli\u003eKeep opened packs in an airtight container\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Anil","offers":[{"title":"Default Title","offer_id":55388069822803,"sku":null,"price":2.29,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/anil-roasted-short-vermicelli-450g-front.png?v=1792057943"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/collections\/brand-anil.png?v=1790851743","url":"https:\/\/chandrastores.co.uk\/collections\/anil.oembed","provider":"Chandra Stores","version":"1.0","type":"link"}