Dal Sevai

Ingredients

• • Par boiled rice - 3 cups
• • Rice (raw) - 1 tablespoon
• • Salt - 2 ½ teaspoons
• • Thuar dal (cooked) - 1 tablespoon
• • Curry leaves (for garnishing) - 1 sprig
• • Coriander leaves (chopped, for garnishing) - a few
• • Cashew nuts (for garnishing) - 1 tablespoon
• • Coconut (grated, for garnishing) - 1 tablespoon

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Ingredients For Seasoning

• • Asafoetidas - a pinch
• • Mustard seeds - ½ teaspoon
• • Red chillies (split) - 2
• • Green chillies (chopped) - 2

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Method

• 1. Soak rice in lukewarm water for 1½ to 2 hours.
• 2. Grind to a smooth paste (Batter should be of medium consistency), add salt towards the end.
• 3. Pour the batter into idli mould and steam for 5 minutes.
• 4. Remove the idli-like shapes from the idli mould and put it into a sevai maker and press it into noodle-like strands.
• 5. When all the batter is used up in the same manner, allow the prepared white sevai to cool down.
• 6. Spread it on a broad plate and separate them carefully with oiled hands.
• 7. Cook thuar dal till is just soft. Drain excess water and add dal to the seasonings, fry till moisture is absorbed.
• 8. Mix with cooled white sevai using hands with more oil.
• 9. Garnish with fried cashew nuts, grated coconut, coriander leaves and curry leaves.