Rice Vermicelli and channa

Sevai  was one of the dish my mom and grandma made with lot of preparation. I will say it is a tedious dish which requires lot of preparation as well as energy to make them. Usually Appa or one of my uncles would help to get it done. It is somewhat similar to Idiyappam: string hoppers, however taste differs very much. Idiyappam is usually made with raw rice where as Sevai is made with parboiled rice. My grandma would cook it twice, first ground paste is cooked to get thickened dough and then it is again steamed as ball. Then press the ball using sevai mold. However amma make it as idly using idly mold and then press the idly using mold. Sevai tastes great with pulissery and tastes even better the next day. 

Nowadays I don?t find enough time to make one curry and side dish, literally fighting with my little one to gets things done. So when I went to Hong Kong market I saw rice noodles, I grabed it thinking that I can make something with it. I know, in order to make it tasty I need to make some curry to. I had gone back to my old faithful favorite channa. I love them, because it is one of easy dish that I can dish out within 20 minutes. I always have a few cans of chickpeas in my pantry. It adds protein to my diet also. If you are looking for something for a dinner or breakfast try this dish. It came out tasty. I added some coconut to my rice noodles, and seasoning to give an Indian look. Here is the recipe. 

Heat water in sauce pot as it starts boiling add salt and ½ tablespoon of oil.

In the mean time soak the rice noodles for 3 minutes in warm water so that become soft. Add this soaked rice noodles in the boiling water and cook for 3 minutes or until done.

Strain using a colander and keep aside.

In a thick bottomed pan heat rest of oil and add mustard seeds, chana dal and urad dal and halved red chili. Once mustard seeds start spluttering add coconut and mix well. To this add cooked rice vermicelli and stir until coconut and rest of seasoning get coated with the rice vermicelli noodles. Check salt and if need adjust and switch off the flame. 

Serve warm with hot chana curry.

Preparation time: 10 minutes

Yield: 4 serving

Verdict: Yummy

Will you make it again: I will