INSTANT RICE SEVAI RECIPE
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INSTANT RICE SEVAI RECIPE
INGREDIENTS
- Rice vermicelli – 100 gms
- Salt – as needed
- Cooking oil + ghee – 2 tbsp
- Mustard seeds – ½ tsp
- Curry leaves – few
- Onion chopped – 1
- Grated carrot or any veges – ½ cup
- Green chilli – 2 OR 3 or as per taste
- Grated giner – 1 tsp
- Salt
- Sugar – ¼ tsp [ optional ]
- Coriander leaves
- Fried Peanuts /Cashew – 2 tbsp
- Freshly grated coconut – 2 tbsp
PREPARATIONS
- Roll boil 4 cups of water adding few drops of cooking oiL.
- Take the vermicelli in a wide bowl.
- Add the boiled water.
- Water should be 1 inch above the vermicelli.
- Cover and soak it for 5 minutes.
- After 5 mins drain it completely and steam it for 5 mins .
METHOD
Heat oil+ ghee in the pan.
Add mustard and let it splutter .
Add curry leaves +onion + green chilli + ginger and fry till translucent .
Add veges and stir fry for a min .
Add sugar + salt and mix well.
Add cooked sevai.
Toss well to mix properly and switch off the flame.
Garnish with coriander leaves + fried peanuts / cashew + coconut .
If you want you can drizzle few drops of lemon juice while serving .
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Ingredients
Step by step method
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PREPARATIONS 1. Roll boil 4 cups of water adding few drops of cooking oiL. 2. Take the vermicelli in a wide bowl. 3. Add the boiled water. 4. Water should be 1 inch above the vermicelli. 5. Cover and soak it for 5 minutes. 6. After 5 mins drain it completely and steam it for 5 mins . METHOD Heat oil+ ghee in the pan. Add mustard and let it splutter . Add curry leaves +onion + green chilli + ginger and fry till translucent . Add veges and stir fry for a min . Add sugar + salt and mix well. Add cooked sevai. Toss well to mix properly and switch off the flame. Garnish with coriander leaves + fried peanuts / cashew + coconut . If you want you can drizzle few drops of lemon juice while serving .
