Boil 6 cups of water in a big vessel. Add the sevai and take off fire. Cover and keep for 5 minutes. Do not boil water with sevai. After 5 minutes put in strainer to cool.
In a karahi add oil (2 tbsp.), when hot add rai, udad dal, one broken chilli, hing powder and salt and add sevai and mix well.
Serving
Suggestions
Eat with coconut chutney.
Originally Submitted
12/20/2007
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