Coconut Sevai Recipe - Ingredients
Preparation Time : 20 mins | Cooking Time : 10 mins | Serves : 2
Recipe Category: Main | Recipe Cuisine: Indian
Recipe Category: Main | Recipe Cuisine: Indian
Cooked Plain Sevai (Idiyappam) - 1 cup
Coconut - 1/3 cup grated
Cashews - 2 tsp broken
Ghee - 1/2 tsp
Salt - to taste
To temper:
Oil - 1 tspMustard seeds - 1/2 tsp
Urad Dal / Jeera - 1/2 tsp
Green Chillies - 1 slitted
Curry leaves - a small sprig
Hing - a tiny pinch
Method:
- In a pan heat ghee and fry the cahsews till golden brown, Set aside.Heat oil - add the items listed under 'to temper' let it splutter, fry till dal turns golden brown.Then add coconut and saute for few mins till the moisture reduces.Add required salt
- Then add cooked sevai and give a quick toss.Garnish with ghee fried cashews and give and quick stir and switch off.
My Notes:
- Always while preparing dough for idiyappam make sure its not too tight or too loose to get the perfect soft idiyappam.Also cool down then seperate to get it easily separated.
- While pressing don't layer too much that helps in even cooking.
- I usually use idiyappam press which has small holes but for sevai varieties I use the bigger hole just for a variation.
