sevai(rice noodles)

Ingridents:

rice - 2 cups

salt to taste

sevai presser

soak rice for abt 2 hrs

grind to a fine paste in dosa batter consistency..

take a small amount of this batter and keep it on stove and keep stirring,it will become a thick

mass(just like how we prepare starch for cotton dresses) mix this with batter and grind again for 2 mts with salt.

now pour this batter over the idly tray and steam cook for 10- 15mts.

now take this idlies and dump it inside the sevai press and keep pressing it and ur sevai is ready

eat it with fresh grated cocounut and sugar

for leamon sevai

cooked sevai - 1 cup

lewamon juice - 1 spoon

for tadka

mustard seeds- 1/2 tsp

chenna dhal and urudh dhal- 1 /2 tsp

few curry leaves-

salt and hing

:in a pad add very lil oil add all the tadka items mix leamon juice and a pinch of haldi powder switch off the stove and mix the sevai

for coconut sevai add grated coconut instead of leamon and fry for 1 mt.decorate it with cashew nuts

lemon sevai