Breakfast Recipes, Reviews, Sevai Recipes

VEG MASALA SEVAI

Sometime back I had a chance to try Savorit brand’s Gopuram sevai or idiyappam recipes. They turned out super hit at home and I have made this several times but hadn’t had the chance to post here. I like the traditional sevai which is made in the nazhi or press and it is well liked at home as well. But this instant version was equally good, cutting down the process of hard labour but not compromising on the taste.  I have added many vegetables here, so you can pack this for lunch as well. I have many variations in this and this is a fully healthy one pot meal in itself. The popular being Lemon Sevai,  Sevai Bagalabath or Curry Leaves Sevai. The process is so simple that it may appear as a child’s play. I made this under 15 minutes. You can always try your own variations and imaginations with various vegetables and flavourings.

This spicy rice string hopper as it is called in english, can be an easy evening snack for kids as well. It has all the nutrition of vegetables and the filling rice noodles. You can even add chopped paneer cubes for attracting kids. It will be a nice calcium addition to your meal. You can turn your delicious traditional sevai in to Chinese and Thai versions as well. Tune in to Nithya’s Kitchen for these delicious variations in the coming days. These can be healthy and at the same time innovative and will be a super duper among kids of this generation. The vegetable sevai I have made here was inspired by the vegetable rice my mother used to make for lunch during my school days. I have replaced rice with sevai. Try out this delicious recipe and do leave comments and feedbacks below.

 

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VEG MASALA SEVAI
Prep Time 5 minutes
Cook Time 10 minutes
Servings
persons
Ingredients
Prep Time 5 minutes
Cook Time 10 minutes
Servings
persons
Ingredients
Instructions
  1. Boil water.
  2. Take Gopuram Savorit sevai.
  3. Pour hot water.
  4. Let it sit for 5 minutes.Strain the water and keep it aside for later use.
  5. In a pan add oil,mustard, channa dal,urad dal, green chilly and curry leaves.
  6. Add choped onion and fry till pink.
  7. Add chopped tomato, carrot, capsicum and green peas.
  8. Add turmeric powder and sambhar powder.
  9. Cook till soft and add cooked and strained sevai. Add salt.
  10. Mix well.
  11. Serve with any chutney.
Recipe Notes

You can add peanuts while tempering.

Adding sambhar powder adds a spicy touch to the dish.

Use sesame oil for that authentic taste.

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