In a deep pot ,bring 5 cups of water to boil. Add 1 Tsp of oil ,1/2 tsp of salt and 1 cup vermicelli.
Cook vermicelli to al dente , it may take 6-8 minutes depends on the brand and quality of vermicelli used. Follow the cooking instructions on vermicelli packet.
Once it's cooked to perfection , with the help of colander drain all water and wash vermicelli with cold water.
Pour 3 cups of cold water to vermicelli and set aside .This is done to avoid sticking of vermicelli to each other.
Dry roast black/ white sesame seeds and set aside.
Grate 2 Tbsp of dry coconut , blend it along with roasted sesame seeds to a coarse powder.
Whilst drain water completely from vermicelli , set aside.You can even spread it on a plate with a tsp of oil such that each vermicelli strands are well separated.
Heat oil in a Kadai /pan , add mustard seeds , curry leaves , dry red chillies , asafoetida , groundnuts , chana dal , urad dal and fry well.
Add 2 Tbsp of Puliyogare Gojju / Puliyogare Masala ,1 Tsp of jaggery powder ,mix well and cook for 4-5 minutes.Turn off the heat/stove.
Add cooked vermicelli , dry coconut- sesame powder and salt . Gently mix well everything. Finally ,taste and adjust salt or jaggery powder if needed .
Serve Semiya Vermicelli for Breakfast / Tiffin along with a cup of filter coffee.