The weather in Mombasa has changed from super hot to cool within a week. Feb and march were really hot, so hot that I’d want to get out of the kitchen as quickly as possible. My kitchen is partially an open plan one, don’t have a door and it leads straight to the dining area. Hubby decided to fit in an AC in the dining living room area. It would also help to bring down the temperature in the kitchen. After much planning got it fitted only for the weather to change. Since its installation have used it only once and that too it was a test drive! Many parts of Kenya are flooded. Roads have been washed away and small bridges have fallen. Homes of so many in the rural areas have been washed away due to rain water. A little bit of water logging in the cities and we’re all up in arms.I can’t imagine how these homeless people must be coping with their daily chores. Lets pray for the ones who have lost their homes.
The FoodieMonday/Bloghop’s #143rd theme was Millets. I have quite a few recipes with millet bookmarked. I narrowed down the choice to banana millet cake, ragi cookies and ragi sevai. Before we head towards the recipe, lets check out some facts about ragi or finger millet.Ragi or finger millet originates from Africa. In India the crop was perhaps cultivated some 4000 years ago. Ragi is a very healthy grain. Here are some reasons why you should include ragi in your daily diet:
- Its rich in protein
- It is rich in minerals like calcium, phosphorus, potassium and iron, making it beneficial for good strong bones.
- It helps to control blood sugar levels, therefore an important grain for diabetics. It also helps to heal wounds in diabetics quickly.
- It has microbial properties. It helps to fight against harmful bacteria like bacillus crus which causes food poisoning,salmonella and staphylococcus.
- Its rich in antioxidants, thereby helping to fight against cancer.
- Good for the cardiovascular system as it helps to fight bad cholesterol.
Ragi sevai won as I wanted a hot comforting and a bit spicy food. I made it for lunch last Thursday as hubby had a lunch meeting. Often this group of doctors meet over lunch to discuss various medical issues. The meeting is held in the auditorium of the hospital and they tend to order pizzas for lunch. Ever so often hubby will come back home and will ask what I had for lunch. That question is not because he is worried about my meal, what did I eat etc etc. Its because he is hoping there will be some leftover and he can have it. So nowadays even if he tells me he’s not home for lunch and its the medical meeting, I prepare extra food or a snack.
Sevai is so easy to make whether you use rice flour or millet flour. In India readymade sevai is available, but here I have to make it from scratch. First you have to made the idiyappam or string hoppers and let it cool down completely. Then its tempered with herbs and spices. Its served hot with some chutney or on its own. I served mine with some podi masala. I really don’t mind as I just love this dish. So just let’s head straight away to the recipe.
Ingredients for the Idiyappam:
1 cup finger millet (ragi, wimbi,nachni)
2 tbsp rice flour
1½ cups water
¼ tsp salt
1 tsp oil
extra oil for greasing
Ingredients for the sevai:
All of the idiyappam prepared
1 tbsp oil
1 small onion finely chopped
1 medium carrot, peeled and grated
1 sprig of curry leaves
1 tbsp chana dal (split chickpea lentils)
2 tbsp urad dal (split black gram lentils)
1-2 green chilis, finely chopped
1 dry red chilli
1 tsp mustard seeds (rai)
1 tsp grated ginger
½ tsp salt
2 tbsp lemon juice
2 tbsp chopped fresh coriander
Preparation of ragi idiyappam:
- Heat water in a pan with the salt and oil till it becomes hot.
- Mix ragi and rice flour in a bowl.
- Add the hot water to the ragi flour mixture.
- Using a spoon mix it into a rough dough.
- Cover the bowl and let the dough rest for 5-10 minutes till it becomes cold.
- Rub some oil between your palms. Knead the dough till it is smooth.
- Get the steaming device ready. Put little water in the pan and let it become hot.
- Grease the steaming trays with some oil. You can use a heat proof plate or an idli stand.
- Take a bit of the dough and pack it into the sev machine.
- Press out the sev into the prepared steaming trays.
- Steam the idiyappam for 10 minutes.
- Remove the tray from the steaming device.
- Let the idiyappam cool down completely.
Preparation of the ragi sevai:
- Heat oil in a wide pan over medium heat.
- If you’ve pressed out the sev in one big tray like I did, you need to cut it into smaller pieces wit your hands.
- Add chana dal to the hot oil and saute till it begins to turn light pink.
- Add the urad dal and stir fry for a few seconds.
- At mustard seeds, red chilli, chopped green chillis and curry leaves.
- As the seeds begin to splutter add chopped onion and grated carrot.
- Stir fry till just done.
- Add grated ginger and salt and mix well.
- Add the idiyappam.
- Stir fry the mixture till its hot.
- Add lemon juice and fresh coriander. Give it a good toss and serve immediately.
- I served it with some podi masala.
- I added carrot but you can add any vegetable of your choice to make it into a healthy meal. Add boiled or steamed vegetables.
- Add roasted peanuts, cashew nuts and raisins if you like.
- Add some fresh grated coconut if you like. If you use coconut then add it along with grated ginger and stir fry till you get a nice coconut aroma.
You may want to check out other millet recipes:
Sending this recipe to the following event:
May 7, 2018 at 2:10 pm
Hi dear friend thanks for sharing such a yummy & tasty recipe on your great blog. I hope you will like & give a try to healthy vegetarian breakfast “Baked Boston Beans” Check this link to read the recipe https://www.indiafoodtraveling.com/2018/05/baked-boston-beans-healthy-vegetarian-breakfast-recipe.html Thanks.
May 7, 2018 at 2:15 pm
Hats off to your efforts di …you made the dish from scratch and mentioned all details of it..would love to give this dish a try soon,.
May 11, 2018 at 12:29 am
Thanks Poonam,the effort was worth it..loved ragi sevai.
The Girl Next Door
May 7, 2018 at 2:29 pm
Wow! This is an amazing dish! We always buy ragi vermicelli ready-made. Kudos to you for making it from scratch! 🙂
May 11, 2018 at 12:30 am
I think if I would have got the option to buy it ready made then I perhaps would not have tried to make this idiyappam at home.
May 7, 2018 at 4:45 pm
All the pains of preparing the sevai,tempering it and presenting have snowballed into one of the best recipes of your blog!If there was an applause app I would have used it here Mayuri!It is a complete WOW creation and I am bookmarking it for the future!
May 11, 2018 at 12:31 am
Thank you so much Amrita… I loved making this dish. Every effort was worth it.
May 8, 2018 at 9:18 am
Ragi sevai looks yum… Wow Dee you made it from scratch…super
May 8, 2018 at 12:12 pm
May 8, 2018 at 9:48 am
Very healthy option of sevai. Looks so delicious too.
May 8, 2018 at 12:11 pm
Batter Up With Sujata
May 8, 2018 at 1:39 pm
Love your all the healthy recipes Mayuri. And this ragi sevai looks awesome. Bookmarking it to try soon.
May 9, 2018 at 10:03 pm
Thanks Sujata. I’m sure you’ll like it as you too love making healthy recipes.
May 8, 2018 at 7:50 pm
Wow ragi sevai from scratch, that’s just too good and the recipe sounds so flavourful and yummy
May 9, 2018 at 9:57 pm
May 8, 2018 at 9:55 pm
Cant say how much i love this nutritious ragi sevai, its my all time favourite and its quite a routine at home to make this finger millet noodles at home atleast once a month. Looks delicious and healthy.
May 9, 2018 at 9:56 pm
I’ve totally fallen in love with this snack every since I made the rice idiyappams for the BM. Tell me Priya, when you temper the noodles do you break them up? I broke it up.
Rafeeda – The Big Sweet Tooth
May 9, 2018 at 11:47 am
I hope things are looking better now… hearing that even Kerala is getting a lashing of rain in May, which is quite odd… And I am giggling at doctors ordering pizza for medical meets, how healthy! 😉 I love how you went through the whole process of preparing the sevai from scratch… looks so filling!
May 9, 2018 at 9:46 pm
Thanks Rafeeda, its still raining but we are in the rainy season. Tell me about Doctors and their choice of meals. For evening meetings you should see their choice for the set menu!
May 9, 2018 at 12:28 pm
So sorry to hear about the floods that the poor people have had to face. Hopefully the situation is better now.
Love the ragi sevai. Looks yummy.
May 9, 2018 at 9:44 pm
Thanks Archana…its still raining a lot. Hope things will get better soon.
May 9, 2018 at 5:39 pm
I was about to post this recipe in my blog. Most favourite breakfast/ snack or for lunchbox in my hoise. We all live this and j keep trying adding eggs, or rava, and my method is direct cooking.
Very healthy bowl of upma. And if someone serves me the way you have, i will be on for uncountable plates.
May 9, 2018 at 9:40 pm
Thanks Nivedita. Next time I will add egg to make it a complete breakfast.
May 10, 2018 at 12:04 am
Wow ragi sevai from scratch, sounds really healthy and delicious. Beautiful clicks.
May 10, 2018 at 4:19 am
Sevai from ragi..interesting dish..loaded with nutrients and is healthy as well as yummy
Freda @ Aromatic essence
May 10, 2018 at 7:17 am
Healthy, wholesome, and delicious all at once! Looks great!
Sasmita Sahoo Samanta
May 10, 2018 at 9:04 am
OMG !!! hatts off to you di, Love the idea of making sevai from ragi. Much more healthy options !!!
May 10, 2018 at 9:29 am
Prayers for the ones who have lost their lives and homes in the floods. Natural disaster is something that man cannot cope with, especially the ones who have limited means. Heart goes out to them. Mayuriji, your husband sounds exactly like mine. No matter any meeting, he will come back home and ask, what did you make and have and are there some leftovers? So, even if he eats out, I have to ensure there is atleast a small bowl of something that I make for myself. I had a hearty laugh reading about doctors indulging over Pizzas and completely agree that they are human beings too who are allowed to indulge every week after hectic schedules and moderate eating for the rest of the days. Loved the fact that you made these gluten free breakfast option from scratch and enjoyed it. Sevais are a hearty meal when combined with loads of veggies. During summers we like to have this at home as dinner option with a chutney on the side or sometimes just curd. Great share!
May 11, 2018 at 12:26 am
Thank you so much Vidya for your prayers for the poor. Its still raining quite a bit here.
May 14, 2018 at 7:58 am
Oh god! that sounds terrible.
May 10, 2018 at 4:03 pm
Mayuri, you have done a marvelous job here, ragi sevai from made from scratch it’s a dream for me. Such a healthy and delicious looking meal that can be enjoyed any time.
May 11, 2018 at 12:22 am
Its definitely healthy and Jagruti if you make those rice sev at home, the one we dry and fry…then this recipe is simple.
May 10, 2018 at 4:36 pm
Love this sevai..and am glad that you made the sevai with homemade idiyappam… looks delicious
May 11, 2018 at 12:21 am
Thanks Lathiya… seriously had no choice as we don’t get it ready made.
May 10, 2018 at 5:17 pm
Really you have put so much of effort in this dish. And so healthy too. Great share👍
May 11, 2018 at 12:20 am
I really didn’t find it that hard to make the sevai. Anyway it was worth all the effort.
May 10, 2018 at 5:29 pm
Making it from scratch is awesome. I love the ragi sevai! My makes it all the time 🙂
May 11, 2018 at 12:20 am
May 10, 2018 at 9:53 pm
Wonderful information on the health benefits of ragi! I had heard from friends that it’s super food, now I have a lovely recipe to try it.
May 11, 2018 at 12:19 am
Try it Maria and its so easy. I prefer mixing the flour and water into a paste and then adding more water. This way the porridge is always lump free.
May 12, 2018 at 11:49 pm
Highly impressive that you made Ragi Sevai from scratch! What a fantastic share!
May 13, 2018 at 6:56 pm