Coconut Sevai is a popular South Indian snack dish. There are several variations to sevai. The two most popular are Lemon Sevai and Coconut Sevai. Made with rice noodles or sevai, coconut and various spices, it is very simple to make and tastes delicious. The recipe given below has the instructions to make the sevai (string hoppers) from scratch, but if you are hard pressed for time, feel free to use store-bought sevai.
Coconut Sevai Recipe
Ingredients for Coconut Sevai
- 1 cup Raw Rice Flour
- 1/2 cup Coconut grated
- 1 tsp Urad Dal
- 1 tsp Bengal Gram Dal
- 2 Dry Red Chillies
- 1/2 tsp Mustard Seeds
- Curry Leaves few
- Coriander Leaves few
- Asafoetida Powder little
- 1 tsp Oil
- Salt as per taste
How to make Coconut Sevai
- Heat a pan over medium flame.
- Pour 2 cups of water (2 cups for 1 cup of flour) and add 1 tsp oil.
- Add little salt and bring to a boil.
- Switch off the flame and remove the pan from the heat.
- Add the rice flour and mix well to a pliable, soft dough.
- Using a sevai maker, press to squeeze onto idli moulds and steam cook till done. Remove and cool.
- Heat oil in a pan.
- Fry the mustard seeds, urad dal, chana dal and dry red chillies for 30 to 45 seconds.
- Add the grated coconut and stir well.
- Add the prepared sevai and mix well.
- Sprinkle coriander leaves, curry leaves, asafoetida powder and salt.
- Stir to mix well.
- Serve at once.
- Best served warm.
- If desired, you can also add fried cashewnuts, almonds or peanuts.