Sevai noodles from scratch
Ingredients:
1 cup boiled rice
salt, hing 4 dashes
3 tsp coconut oil
Soak boiled rice for 4 hrs. Drain, rinse and grind to a fine batter adding water. The batter should be like that of idly batter consistency. Add salt and hing to the batter and mix well. Heat coconut oil in a kadai, add the batter and stir continuously till dry and becomes like a ball. Pinch out tennis balls sized dough and place them in idly plates. Steam for 20 minutes. When the balls are still hot place them in a sevai press and press through till the noodles are collected at the base plate.
Coconut Sevai garnish:
Add 2 tsp coconut oil in a kadai. Splutter 1 tsp mustard seeds, 1/2 tsp urad dal, 1/2 tsp channa dal, 1 sprig curry leaves, 1 tsp peanuts, 1 tsp broken cashews. When the dals get brown, add 1 cup of coconut gratings. Stir for a minute. Add 5 cups of fresh sevai and mix evenly. Serve with morkozhambu and vathal/vadam crispies.
Note: Boiled peas (handful) can be added as garnish
Lime/ Lemon Sevai Garnish:
Add 2 tsp gingely oil in a kadai, add 1 tsp mustard seeds and let it crack. Add 1/2 tsp channa dal, 1/2 tsp urad dal, 1/4 tsp turmeric powder, 1 tsp paeanuts, 1 tsp broken cahews, 1 sprig curry leaves. After the dals become golden brown, add 5 cups of fresh sevai and mix well. Put off the flame and squeeze out the juice of a small lemon.
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