Ragi Sevai 2 Ways
Ingredients
Ragi Vermicelli – 200 gms
Water – 1 liter
A Pinch of Salt
For Ragi Sweet Sevai
Sugar
Grated Coconut – 3 Tsp
Ghee – 1 Tsp
For Ragi Sevai Upma
Gingelly oil – 2 Tsp
Mustard seeds – 1/2 Tsp
Urad Dal – 1/2 Tsp
Cumin seeds – 1/2 Tsp
Onion – 1 no. chopped
Green chili – 3 nos slit
Few Curry leaves
Salt to taste
Grated Coconut – 1 Tbsp
Idiyappam recipe – https://goo.gl/PHqFqt
Tomato Idiyappam/ Sevai recipe – https://goo.gl/ZmWWZJ
Method
1. Soak the ragi sevai in water for about 3 minutes
2. Strain the sevai and steam cook the ragi sevai for about 5 minutes
3. Cool off the ragi sevai and loosen the strands and keep it aside
Sweet Ragi Sevai
1. Take the cooked ragi sevai in a bowl
2. Add sugar, grated coconut and ghee
3. Mix well and serve warm
Savoury Ragi Sevai Upma
1. Heat a pan with some oil and add mustard seeds, urad dal and cumin seeds
2. After the mustard seeds splutter, add chopped onions and chopped green chilies and curry leaves
3. Saute them till they are transparent and add the cooked ragi sevai into the pan
4. Add the required amount of salt and finally garnish it with grated coconut and mix well
5. Serve hot.
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