Savory Ragi Sevai: A Quick & Healthy South Indian Breakfast
30 minutes
715 reads
About Savory Ragi Sevai: A Quick & Healthy South Indian Breakfast
Transport your taste buds to South India with the earthy aroma and delightful texture of Savory Ragi Sevai (also known as Idiyappam or Nool Puttu). This healthy and flavorful twist on traditional rice noodles offers a light, guilt-free breakfast or snack that will leave you feeling satisfied and energized.Made with nutrient-rich ragi flour and steamed to perfection using a sev sancha (string hopper press), these delicate noodles are tossed with a fragrant tempering of spices and fresh aromatics. Think of it as a vibrant, savory take on Ragi Sevai Upma.Quick, easy, and perfect for busy mornings, this recipe proves that healthy eating can be incredibly delicious. Discover the simple joy of wholesome South Indian cuisine!
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹399.
Recipe Time & More
Prep15 minutes
Cook15 minutes
Total30 minutes
Ingredients
For the Ragi Sevai
- 1 cup Ragi Flour
- 1/4 cup Rice Flour
- 1 cup Water approximately
- 2 tsp Oil
- 1/2 tsp Salt or to taste
For the Tempering
- 2 tbsp Oil or ghee
- 1 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- 1/4 tsp Asafoetida
- 1 tbsp Chickpea split, split chickpeas
- 1 tsp Gram black, split, split black gram
- 1/2 tsp Ginger paste
- 2 Chili chopped, green
- 2 Chili dried, red
- 6 leaves Curry Leaves
- 1/2 cup Onion chopped
- 1/4 tsp Turmeric Powder
- 2 tsp Lemon Juice
- 1 1/2 tsp Salt or to taste
Instructions
- Dry roast the ragi flour in a pan for about 5 minutes, stirring constantly, until hot and aromatic. This enhances the nutty flavor of the ragi.
- Add the salt and rice flour to the roasted ragi flour and mix well. In a separate pot, bring the water to a boil.
- Gradually pour the boiling water into the flour mixture, stirring continuously to form a dough. The hot water helps to cook the flour and create a smooth dough.
- Add the oil to the dough and knead until smooth and soft. Cover and let it rest for 8-10 minutes. This allows the dough to hydrate and become more pliable.
- Fill the idli cooker or steamer with water and bring to a simmer. Cover the steaming plate with a damp cloth. The damp cloth prevents the sevai from sticking.
- Lightly oil a sev sancha (string hopper press) and insert the disc with the smallest holes.
- Shape the dough into an oblong ball and place it inside the sev sancha.
- Squeeze the dough from the sev sancha onto the damp cloth in a circular motion, creating a nest of sevai. Cover and steam for 6-8 minutes over high heat.
- The sevai is cooked when the color changes slightly and the noodles don't break easily. Sprinkle a little water around the edges and carefully invert the sevai onto a plate.
- Once the sevai has cooled slightly, gently separate the strands.
- Heat the oil or ghee in a pan. Add the mustard seeds and let them splutter. Then, add the cumin seeds, asafoetida, and ginger paste.
- Add the chana dal and urad dal to the pan and sauté until golden brown. Add the green chilies, red chilies, curry leaves, and chopped onion.
- Sauté the onions until translucent. Stir in the turmeric powder, lemon juice, and salt. Finally, add the cooked sevai and mix well to combine.
- Serve the Savory Ragi Sevai hot and enjoy!
Recipe Notes
Good To Know
- For extra crunch and flavor, sauté a handful of split urad dal and chana dal along with the mustard seeds in your seasoning. This adds texture and a nutty taste.
- If you like a tangy kick, sprinkle fresh lemon juice over the sevai just before serving.
- Garnish with finely chopped coriander and grated coconut for a vibrant finish.
- To prevent the sevai from clumping after steaming, toss the noodles gently with a teaspoon of oil while still warm.
- For a protein boost, toss in cooked and crumbled paneer or soaked and steamed green peas during the final toss of seasoning.
Expert Tips
- For a richer flavor, roast the ragi flour lightly in a dry pan before mixing it with water to make the dough. This enhances the nutty aroma of the ragi.
- Use a good quality sevai press or a traditional idiyappam maker for perfectly shaped and textured sevai.
- Adjust the amount of spices in the seasoning to your preference. If you like it spicier, add more green chilies or a pinch of red chili powder.
Storage Instructions
- Store leftover ragi sevai in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in a steamer or microwave, adding a splash of water to prevent drying out.
Related Posts You May Like
Recipe Nutrition
Calories: 332kcalCarbohydrates: 62gProtein: 8gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2.4gSodium: 2280mgFiber: 3gSugar: 2g
Mehek Desai
Articles: 17
3 Comments
Leave a Reply
You must be logged in to post a comment.
What a flavorful dish! Thanks for sharing.
This looks so appealing! Thanks for sharing.
I’m excited to try this recipe!