Plain Sevai is the traditional breakfast or tiffin recipes of Tamilnadu. Nowadays it s not a common dish made in many Tamilians kitchens as many think its a difficult dish to prepare .However this perception is wrong . With a little bit of preparation this can be can be easily at home . It requires a sevai press to make the sevai .
Nowadays, many use the omapodi disc in a thenkuzhal press to make it .
Once you make the plain sevai , you can make other varieties of sevai by adding tamarind , lemon juice , coconut ,sweet ,pepper and curd .
Ingredients
- Rice 4 cups
- Salt 2 teaspoons
- Sesame oil 2 teaspoons
Method
- Soak the rice for 2 hours and drain . Dry till most of the moisture has gone , in a dry muslin cloth.
- Powder it to a smooth texture .
- Heat 4 cups of water, in a deep bottomed Kadai / Cheena chatti , add salt and oil . When it comes to a boil, add the ground flour and stir.
- Continue stirring till , all the the water is absorbed ,
- The whole cooked mass, will move as a single mass and colour will become dull. This indicates the rice flour has cooked well.
- Let it rest for 10 minutes . keep it covered.
- Heat a kadai or a deep pan . add water( 6 to 8 cups). When it starts boiling vigourously, Make small balls of the dough prepared and drop into it . Cook covered for 8 minutes or so.
- When they start coming up, drain them one by one . Keep a plate or banana leaf under the press .
- Add to the sevai press each balls and press them to get a noodle like plain sevai at the other end.
- Repeat for the other cooked rice balls .
- Enjoy with coconut milk or make it into other varieties of sevai.
- Always make sevai when the rice balls are hot .Once they become cold they will be difficult to press the sevai .
- You can add Pulikachal to the plain sevai to make Puli Sevai . Add Lemon juice and seasoning , to make Lemon Sevai.
- Add Pepper powder and seasonings to make Pepper Sevai .
- The Sevai tastes well with Morkuzhambu too .
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