1. You can avoid the vermicelli if you don't like it, but we love having it in our tharikanji.
2. The amount of semolina is dependent on how thick you want it. The above amount, ie. one tbsp per glass gives the kanji in pouring consistency. If you want it thick like a pudding, then increase it to double.
3. I sometimes substitute milk with coconut milk, or half of milk and coconut milk. Any way, it tastes delicious!
3. While tempering, you can very well avoid the shallots like we do most of the time! I drink my thari kanji without any of the tempering and my umma calls it, kutti kanji (kid's payasam). Hehe...