Ragi Savoury Sevai (Idiyappam/Nool Puttu) is one of the healthiest breakfast of Kerala. Sevai is traditionally made with rice flour, but Ragi Sevai tastes really delicious and guilt-free. We can make both sweet and savoury version of this Sevai. Ragi Sevai/Idiyappam thin noodles are made using a “Sev Sancha” and then steaming it. With very fewer ingredients we can make this flavourful Sevai in less time. Here I have made the savoury version of the Sevai and it can be called Ragi Sevai Upma also.
Yield / Serves
For Sevai/Idiyappam: Ragi Flour 1 cup
Rice Flour 1/4 cup
Water 1 Â½ cup around
Oil 2 teaspoon
Salt Â½ teaspoon
For Seasoning: Oil/Ghee 2 tablespoon
Mustard seeds 1 teaspoon
Cumin Seeds Â½ teaspoon
Hing 1/4 teaspoon
Chana Dal /Bengal Gram 1 teaspoon
Urad Dal 1 teaspoon
Ginger Paste Â½ teaspoon
Green Chillies (chopped) 2
Red Chillies 2
Curry Leaves 6 to 7
Onion (chopped) Â½ cup
Turmeric powder Â¼ teaspoon
Lemon Juice 2 teaspoon
Salt as per taste
For Sevai/Idiyappam: Dry roast the Ragi Flour for about 5 minutes until the flour is very hot and aromatic. Keep sauteing continuously to avoid burning.
Now add salt and Rice flour to the Ragi flour and mix it well, simultaneously heat water to a boil and remove it.
Pour hot water little by little to the flour and mix it well, bring the flour together.
Add oil at this stage and when the heat is manageable make a soft dough. Cover it and let it sit for 8-10 minutes.
Add water to the Idli cooker/ steamer and heat it up so it is ready and simmering. Cover the steaming plate with the damp cloth.
Now take a Sev Sancha/ String hopper press and grease it with little oil and choose the template disc with very small holes.
Take the soft dough, prepare an oblong ball and put it in the Sev Sancha.
Now squeeze the dough on the damp cloth on the steamer in a circular fashion. Close it with a lid, steam it for 6-8 minutes on a high flame.
Once done, the colour will change and the thin noodle will not break easily. Sprinkle little water on the edges of Sevai and carefully take out the steamer plate and on the other plate take out the Sevai by flipping the damp cloth around.
Now when the Ragi Sevai cools down a bit, cut them into small pieces.
For Seasoning: Heat oil in a pan; add mustard seeds and when the mustard seeds starts to crackle add cumin seeds, hing and ginger paste.
Now add chana dal and urad dal and saute it till it becomes golden brown, then add green chillies, red chillies, curry leaves and onions.
Saute until onions turn transparent, then add turmeric powder, lemon juice, salt and the shredded Sevai. Mix it well.
Serve hot. Enjoy!
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