Immerse the sevai in water along with salt just enough for the sevai for 2 - 3 mts. Later drain water completely and place them in a greased idli plate and steam on high for 6 - 8 mts( can also use a microwave ). Remove and keep aside. In the meantime heat oil in a pan and mustard seeds and urad dhal, when they splutter up add curry leaves. Saute for 3 -4 mts and add red chillies and ginger and little salt . Add in the steamed ragi sevai and mix well. Also add the grated coconut and chopped coriander leaves if needed and mix well.
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