Make it into a smooth paste similar to dosai batter.
Steam the batter in the Idli plates for 10-12 minutes.
Remove from the cooker and immediately put it in the Anjali Murukku Press with the fine thread attachment.
Do this when the cooked batter is still hot.
Wait for this to cool down.
The plain sevai can be fed to the young children with milk and sugar.
To spice it up, you can try the following variations. Lemon sevai and vegetable sevai are good for diabetic patients.
Lemon Sevai :
Season mustard seeds, channa daal, turmeric, asafoetida, curry leaves, and green chillis in a tbsp of oil.
Add lime juice and salt (to taste).
Mix with the plain sevai to make it a delicious lemon sevai.
Coconut Sevai :
Season mustard seeds, urad daal, green chilli, asafoetida, curry leaves, and cashew nuts (optional) in a tbsp of oil.
Fry fresh grated coconuts along with the seasoning till they turn light brown.
Mix with the plain sevai to make it a coconut sevai.
Sweet Sevai (with Jaggery) :
Boil 2 cups of water in one cup of jaggery for 10 minutes.
Mix the plain sevai and cardamom powder, fried cashew nuts, and fresh grated cocunuts to the jaggery sauce.
Mix the ingredients till they are semi-solid to make it a sweet sevai.
Vegetable Sevai :
Season mustard and jeera in a tbsp of oil.
To this add onion, carrots, green peas, potatoes, and tomatoes and fry till the vegrtables are soft.
Add red chilli powder, a pinch of garam masala, and salt (to taste).
Mix the plain sevai to this to make it vegetable sevai.