WHEAT FLOUR SEVAI

Sevai, string hopper, idiyappam it is known as is my favourite dish with morukootan.  You can also serve this with chutney and sambar.

When I had made the sevai with brown bread, a friend of mine requested me to try with wheat flour.  I really took the pain to make it with wheat flour and it was very tasty.

Here I am sharing with you all the recipe as it is very easy to make and healthy too.  Iam little lazy to write about the dish ofcourse with less time to spare in my hand hence you must have observed that I am straight away coming to the recipe always.

Let us look at the recipe now:

Time taken: 1 hr.
serves: 2


Ingredients:

1 cup wheat flour
salt as per taste
Hot water
a pinch of ajwain (omam) (optional)
3-4 tbsp oil

Method:

dry roast the flour till it changes colour.  You can also use the same without roasting.  allow to cool.  In a kadai put the flour,salt, omam  mix well.  add water little by little and make a dough out of it.  It should  not be very loose and watery.



Take a muruku press with the sevai attachment.  apply oil inside the press and the attachment.  put half of the dough it it.





 Grease the idli mould and start pressing into each mould.



  steam cook the same for 7-8 minutes.  your wheat flour sevai is ready to serve.

How to serve:

You can serve it with coconut chutney, sambar, morukootan, stew etc.

for a savoury version:

1 onion finely chopped
1 tsp urid dal
1 tsp mustard seeds
few curry leaves
pinch of asafoetida
coconut oil
2-3 tbsp grated coconut
1 green chilli chopped
1 tbsp dosa milagai podi (optional)
1/2 lime

Method:

Break the sevai into small pieces.  heat oil in kadai.  put the mustard seeds, urid dal.  when it is done add the curry leaves, green chilli,  asafoetida, onion,  and saute for few minutes.  put the sevai in it, mix well.  add the dosa milagai podi, lime juice mix well.  garnish with grated coconut.  your savory version sevai is ready.

How to serve:

you can serve as it is or can be served with sambar, chutney