Ingredients vegetarian 1 servings

• 2 cup Parboiled Rice (puzhungal arusi)
• 1 tbsp grated coconut
• 1 tsp salt
• ½ tsp sugar
• ½ cup coconut
• ½ tsp mustard
• ½ tsp urad dal
• 1 tsp coconut oil
• 3-4 curry leaves
• coriander leaves optional
• gingely oil for greasing mould

Directions

1. wash and soak rice for 4 hrs.Grind it to a smooth batter by adding coconut and 1/2 tsp salt.Make it thin like dosa batter but shd be a smooth paste.if its thick like idli batter sevai will be hard.
2. Take idli mould and grease oil in it and pour the batter in the mould and steam for 10 minutes.
3. When it is hot,put it in the sevai nazhi(smear oil in seva nazhi)or extruder and spin the handle and sevai comes out lengthwise noodles.
4. spread it.
5. Heat oil in a kadai and crackle mustard then urad dal,green chilli,curry leaves,coconut,sugar and salt.
6. Mix it with the spread sevai.if u want to add coriander leaves.u can.
7. Mix well.Coconut sevai is ready.

Note:Coconut is added in grinding so that after some hours the sevai will not be dry.

Type 2: pour the grinded batter in the kadai and stir it and when it comes thick and glassy.switch off.Then make it oval shaped balls and steam it for 10 minutes and put it in the sevai nazhi.In this way also,sevai will not become dry.

Comments

Shweta Ballal

Folks, try this recipe for breakfast or evening snacks with tea. It's really good.

rajeswari

for tempering used 1 1/2 tsp coconut oil

rajeswari

for tempering used 1 1/2 tsp coconut oil

rajeswari

the quantity given serves 4 people.sorry not updated in that