Sevai using sevai nazhi Ulundu sevai
INGREDIENTS:(FOR PLAIN IDIYAPPAM)YIELDS APPROX. 10 PIECES METHOD:
In a pan add water and add salt and oil to it. Keep the flour in a wide bowl. When you see small bubbles of water switch off the flame and add it slowly to the flour. when it is warm mix it nicely with a spoon and with you hands make it into equal portions to fit into the press. Use the omapodi achhu for this.
Grease an idli plate and press medium sized circles . Steam this for 5 minutes. After a minute take it out from the idli plate and transfer it a wide plate and cover it with a damp cloth to keep it moist and to avoid drying. Repeat the process for the rest of the dough. If you are going to have it with coconut and sugar just add the sugar to the mix and start mixing it gently. Add coconut in the last and mix well.
If you like coconut milk you can serve it with coconut milk too.
INGREDIENTS FOR THENGAI SEVAI | COCONUT SEVAI:
METHOD:
In a pan add oil and add mustard seeds, channa dal,urad dal, chopped green chilli, peanuts and saute in a medium flame till the dal and peanuts become golden brown. Add this to the plain idiyappam and add a tsp of coconut oil. In the same pan saute the coconut in a low flame till it gives a nice aroma.
Add this also to the plain idiyappam and mix it gently with clean dry hands. Add curry leaves to this. ( I didn’t’ t have and so i didn’t add)
You can have Idiyappam with Vegetable Stew. NOTE: Ongoing Event – CWF – Whole Wheat FlourOngoing Event – Let’s Party – Eggless Bakes and Treats We make the Sevai which is made with rice soaked nd ground and cooked and again pressed in the sevai maker andd re cooked again…Much more laborious yet healthy as its twice steamed. loved the click of the idiyappam and the coconut and the sugar! Shobhahttp://www.anubhavati.wordpress.com
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