Rice Sevai | Rice Noodles

Sometimes a clean simple flavour on the palate is such a boon...really refreshing! And Rice Sevai scores a 10 on 10 in this! The traditional Rice Sevai is made when we have time..so usually a Sunday...so to satiate the Sevai pangs during the week...the instant version does the job!

A great Breakfast | Snack Option....very easy to make...

INGREDIENTS

125 gm Instant Rice Sevai | Noodles

Water, for Sevai

1/2 tsp Channa Dal
1/2 tsp Rai | Mustard Seeds

1 sprig Kadhi Patta | Curry Leaves
1 Sukhi Lal Mirch | Dried Red Chilli,
1 tsp Oil 

To taste Salt

METHOD

• In a large vessel boil water and then switch off the gas. Mix salt and then add the Instant Rice Sevai. The sevai must be completely covered by boiling hot water. Cover and after 3 minutes, drain the water completely. 
• Transfer the cooked sevai to a plate and spread them gently across the plate so that they are fluffy and separated.
• In a non stick pan, heat oil and add rai, channa dal, dried red chilli and curry leaves.
• When rai splutters add cooked sevai and gently mix well. On low flame cook for 2 minutes and then switch off gas.
• Transfer to a serving bowl.
• Serve hot along with Coconut Chutney, Sambar|Rasam.

Rice Sevai is one favourite menu item in SouthIndian weddings | occasions.

We have used:

1. Concord Pure Rice Sevai

2. Til Sona Oil - Sesame Oil
3. Tata Salt Lite

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.