Name: Millet lemon sevai ( kodo millets/ varagu ) recipe by Radha Natarajan at BetterButter
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: to make sevai: 1 cup kodo millet flour ( varagu maavu) Pinch of salt. 2 cups water.; to make lemon sevai: 1 tbsp sesame oil; 1 tsp mustard seeds.; some peanuts or cashewnuts; 1 tsp chana dal / Bengal gram; 1 tbsp finely choped green chilies; cury leaves; 2 tbsp lemon juice; Pinch of turmeric powder.; salt as needed

ABOUT Millet lemon sevai ( kodo millets/ varagu ) RECIPE

It is wonderful to see how sevai /string hoppers can be easily made using millets . I used the kodo millet also called Varagu arisi in Tamil . Millets are highly nutritious, non-glutinous and not acid forming foods. Hence they are soothing and easy to digest. They are considered to be the least allergenic and most digestible grains available.

Ingredients Serving: 4

to make sevai: 1 cup kodo millet flour ( varagu maavu) Pinch of salt. 2 cups water.
to make lemon sevai: 1 tbsp sesame oil
1 tsp mustard seeds.
some peanuts or cashewnuts
1 tsp chana dal / Bengal gram
1 tbsp finely choped green chilies
cury leaves
2 tbsp lemon juice
Pinch of turmeric powder.
salt as needed

Instructions

To prepare basic white sevai: In a non stick pan , before keeping it on the flame, add the flour, add the salt,add the water and whisk well to remove lumps if any.
Now keep this non stick pan on a low flame on gas , cover with lid. After 3-4 minutes, open lid to see the water being absorbed and the flour mixture is thick like a cake .
Open the lid to see the flour water mixture all absorbed , now gently use the spatula, to turn over and mix well to let heat be distributed well for even cooking. Remove, after feeling with fingers that the dough is not sticky.
Remove dough on to a plate and wet your palms, as dough is hot but needs to be made into a smooth ball.
Cover and pinch off small balls that will fit into your sevai press and start pressing the sevai onto idli plates . Keep the idli steamer ready and hot.
it has to be pressed before the dough cools down completely. when sufficient idli plates have been used, let it stem for 10 minutes or till done.
Remove, cool and then prepare the various flavors of sevai. You can make Lemon sevai, coconut sevai, Tamrind sevai, mixed veg sevai like upma, tomato sevai , curd sevai and many other varieties.
To make lemon sevai : add oil in a pan .
when heated, splutter mustard seeds, add chana dal,peanuts or cashew nuts, green chillies, pinch of turmeric powder.
add required amount of prepared steamed sevai into the pan , toss well, add salt , curry leaves.
add lemon juice when cooled. This is your lemon flavored sevai .
serve with papad or chips or with morkuzhambu ( spiced buttermilk curry )

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