STEPS:

1. Lightly fry the rice flour in a skillet without any oil.  Remove.


2. Combine the flour, 1 teaspoon salt and 1 teaspoon oil to a large bowl. Slowly stir in the hot water, a bit at a time, to form the dough. When the dough has cooled enough to work by hand, knead the dough until it is even and thick. Divide the dough into lemon-sized balls.


3. Insert the disc with the smallest holes into the noodle press. Lightly oil the inside of the pasta press and insert one piece of dough into the press. Extrude the noodles out of the press onto a large plate.


4. Put the noodles into a steamer.  When steam starts to come through the noodles, wait for 10 minutes before removing the cooked noodles from the steamer.


5. Cool the noodles and break them into pieces.


6. Heat a large skillet over low heat with 2 teaspoons oil then add the urad dal. After 5 minutes when the dal has begun to brown, add the mustard seeds.  When they start to pop, add the dried red chilies and curry leaves. Next, add the grated coconut.  Stir well.  Finally, add the broken noodles.  Add salt if needed.


INGREDIENTS FOR SEVAI WITH READY-MADE NOODLES:

1 package sevai rice noodles

1 tsp salt

2 tsp oil

1 tsp urad dal, soaked in hot water for 30 minutes

1/2 cup coconut, coarsely grated

1 tsp mustard seeds

1 sprig curry leaves

4 dried red chilies

STEPS:

1. Soak the dry noodles in boiling water for 2 minutes and drain off the water. Let cool.    


2. Heat a large skillet over low heat with 2 teaspoons oil then add the urad dal. After 5 minutes when the dal has begun to brown, add the mustard seeds.  When they start to pop, add the dried red chilies and curry leaves. Next, add the grated coconut.  Stir well.  Finally, add the broken noodles.  Add salt if needed.


TIP:

- Serve with Coconut Chutney.

INGREDIENTS:

2 cups rice flour

1 1/2 tsp salt, divided

1 Tbs oil, divided

1 1/2-2 cups boiling water

1 tsp urad dal, soaked in hot water for 30 minutes

1/2 cup coconut, coarsely grated

1 tsp mustard seeds

1 sprig curry leaves

4 dried red chilies

Sevai  [Indian Rice recipe]

Technically Sevaka (in Malayalam) or Sevai (in Tamil) is a Tiffin, or afternoon snack, but I prefer it for breakfast since it has a very mild flavor but it can be served at any meal. Two versions of the recipe are included, the authentic version that makes the rice noodles from scratch followed by the quick one that utilizes ready-made noodles. There is no difference between the two once the noodles are ready to use.

The basic recipe for Sevai can be changed for variety by adding different ingredients, including: tomatoes, coconut, lemon juice, peanuts, cashews, green chiles and spices. Adding jaggery (or brown sugar), ghee or melted butter, coconut, cardamom and raisins, a simple but delicious dessert can be made with minimal effort.