Coconut Sevai

After all the struggle with making both of them and working with instant noodles etc, I decided it was time to get myself a sevai nazhi. This time I followed the recipe my MIL uses and am glad to say, I ate some super soft and tasty sevai. My little one and husband and both my daughters were very happy ...


Sevai Nazhi is the equipment needed for making Sevai. There are hand operated (not standing like this) as well. Those are typically used for making idiyappam and I found those hard to use. This one is super easy to use and the whole squeezing out of the sevai was done in 5-10 minutes. 



ngredients Idli Rice/Par boiled rice 2 cups Salt Method of Preparation 1. Soak rice for a few hours (i just left it overnight). 2. Drain water  and grind into a smooth paste by adding enough water. I did the grinding in my grinder (used for making idli batter). I added about a cup of water. It should be fairly thick like idli batter and not like dosa batter. Add salt and mix well. - 

3. Grease idli plates. Pour the batter into it and steam for 10 minutes. This is a method that my MIL taught me. Most recipes ask you to stir the batter in a pan to make into a thick consistency, then roll into balls and steam. This method makes it quite easy. No stirring :-)

4. Once the 'idli' is ready, all you have to do is to squeeze it out thru the sevai nazhi (sevai maker). See the equipment photo. You can just turn with hands and may be hold the base with your feet. Better if someone lends you a hand in holding this. It is easier to squeeze sevai if you do it with hot idlis.



5. Take a couple of idlis at a time and work till the whole batch is done. If some batter remains after each go, just pop it back in with the next set of idlis. Another tip - When you think the idlis are ready, take one and squeeze thru. If it is sticky, it means that the idlis need more cooking. If the idlis are over cooked, the sevai will not be soft. So you will have to find the correct timing. 

now lets learn how to make thengai sevai


Oil - 2 tsp
Mustard - 1 tsp
Hing – a pinch
Urad dal - 1/2 tsp
Red chillies - 2
Green chillies – 1 slited
Curry leaves – little
Grated coconut - 1/2 cup heaped

Method

Heat oil, add mustard seeds, when they splutter, add hing, urad dal ,red chilly, green chilly and curry leaves.

After dal turns golden brown, add grated coconut and fry well till the raw flavor goes.

Add salt needed and mix the plain idiyappam.

Garnish it with fried cashew nuts.

Serve it with crushed papads or chips. Enjoy!! 

to day i made cocnut chuutney

now v learn how to make lemon sevai

Lemon Juice - 1 tbsp
Turmeric powder - a generous pinch
Salt - to taste

To Temper:

Mustard seeds - 1/2 tsp
Channa dal - 1 tsp
Curry leaves - few
Peanuts - 1/2 tbsp
Red chillies -1.5
Hing - a generous pinch

1. Make the sevai  ready.Cool down and then loosen it .Heat oil in  a pan - add the ingredients listed under 'to temper' fry till the dal turns crisp and peanuts turn slightly browned. Then add turmeric powder, hing and saute for a minute.
2. Add the idiyappam, required salt and give a quick stir. Finally add the lemon juice and switch it off.

Serve hot with coconut chutney or chutney of your choice!

i luv to have with sugar with papad ...