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Sep 12, 2011


Rice noodles with coconut
Coconut Sevai
Coconut sevai
It is a south Indian meal which is very time consuming to make. But it is very tasty )


  • Boiled Rice.............  .......4 cups
  • Grated Coconut…...........1 cup
  • Mustard seeds……. .......2tsp
  • Urad Dhal……………......2 tsp
  • Chana Dhal…………........2tsp
  • Finely Cut Green Chillies…..5
  • Ginger Finely Cut………..3tsp
  • Curry Leaves….............. few
  • Oil…………………......3tsp
  • Salt to taste


Sevai can be made in 2 ways. The difficult way is by first principles and the easy way is by using Chinese thin rice noodles.
The difficult way to make sevai -

Rice Noodles
Plain Sevai

  • Soak the rice for 4 hours and grind finely adding the salt.. The dough should be like dosa batter.
  • Heat a wok and pour this dough.
  • Add 2 tsp oil (this makes sevai tasty and non sticky) and stir the dough till it becomes thick and sticky.
  • When the dough is not too hot, wet your hands with water and make big balls and keep.

  • Boil water in another pan.
  • After the water boils, put the rice balls in it and let it cook.
  • When the balls float to the top, check to see if they are cooked properly.
  • You can do this by cutting into half and seeing if they are not sticky.

  • Put each ball on the sevai nazhi(sevai traditional press) and sevai comes out like pasta.
  • It should be hot otherwise it gets difficult to press.
  • Keep aside to cool (you can put the dough in the idli mould and steam them instead of boiling in water)

  • Heat a pan with oil and add mustard seeds, urad dal and chana dal.
  • When mustard seeds crackle, add chillies, ginger and curry leaves.
  • Add the sevai and mix nicely.
  • You can eat this sevai with pappad, chutney or morukuttan.

The easy way to make sevai -

  • You can also prepare sevai using Chinese thin rice noodles.
  • Just boil the water with salt and 1 tsp oil.
  • Add the noodles when the water boils.
  • Close with lid, shut the gas and keep for 5 minutes. Add little cold water and remove the water with a sieve. 
Fried applams

Lemon Sevai

  • Prepare sevai as above. Heat a pan with oil.
  • Add mustard seeds 1tsp, chana dhal 2 tsp finely cut green chili ginger 2 tsp each and a few curry leaves.
  • When mustard seeds crackle, add half tsp turmeric powder and half tsp hing.
  • Add the sevai and the juice of 1 lemon juice. Mix well. Garnish with coriander leaves.
  • Serve sevai with moru kozhambu  and fried appalams
    Rice noodles with lemon juice and spices.
    Lemon Sevai

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