Sevai (coconut and lime variety)

Author: kittymatti / Labels:

In today's busy world, the best method to make sevai is to use the store bought dried sevai noodles,cook it in boiling water and garnish it suitably. If you want to make Sevai from the scratch, have a look at this recipe . My aunt Bhooma is an expert in making sevai from the scratch.

Sevai noodles from scratch


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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