Masala sevai recipe with instant rice noodles


Masala sevai recipe

masala sevai recipe
masala sevai

A quick and easy masala sevai recipe that makes for a tasty breakfast or evening snack. An example of a fuss-free meal to make when you have little time on hand is today’s masala idiyappam or masala sevai. The basic tomato green peas based masala mishmash is distinctively salty with a heady masala flavor, but after the instant noodles are mixed in it, the sevai absorbs the outstanding flavors yielding a pleasant yet addictive taste. This dish can be enjoyed on its own making it a truly fuss-free recipe.

masala sevai
masala sevai with vegetables

In our home, we enjoy plain rice vermicelli or rice noodles whatever you like to call it. More commonly known as idiyappam or “rice sevai” down South. Rice is the ingredient that is supposed to give idiyappam their signature texture and flavor. Plain rice noodles are one of the staples in most Tamil and Kerala homes. This traditional breakfast or tiffin item has become a regular fare and graces our breakfast table more often than idli or dosa. You can check out the basic idiyappam recipe that I blogged earlier.

If I make idiyappam for dinner alongside vegetable stew or egg curry, the leftover idiyappam is used for breakfast the next morning. There are different varieties of sevai that you can make with leftover idiyappam which can be served as a quick snack, tiffin or breakfast. A couple of idiyappam or sevai varieties that I have blogged earlier are puli sevai (tamarind flavor), vegetable sevai and coconut sevai. You can look forward to more sevai varieties recipes in the coming weeks.

masala idiyappam
masala idiyappam

Usually, I use leftover idiyappam to make rice sevai varieties but I used instant rice sevai to make masala sevai. If you do not know how to make sevai at home, you can use store-bought instant rice sevai or rice noodles aka string hoppers. Follow the instructions on the packet on how to cook the instant rice noodles. Do not overcook it as the sevai will end up with a mushy texture. A tip that would help in achieving well-cooked rice noodles is to add a teaspoon of oil in boiling salted water while cooking the rice noodles.

If you are looking for quick after-school snack recipes to make or an evening tiffin, masala idiyappam works perfectly. You do not need a side dish for sevai as it is a meal on its own. Hope you try this delicious masala sevai and enjoy it as much as we do.

How to make masala sevai recipe

Masala sevai recipe

  Prepare time:
 Cook:
 Serves: 3

 Main Ingredients:

  •  rice sevai

 Ingredients

  •   Instant rice sevai - 2 cups (I used MTR brand)
  •   Onion - 1, finely chopped (medium sized)
  •   Tomato - 2, chopped (medium sized)
  •   Green peas - fistful
  •   Green chilies - 2, slit in half
  •   Ginger - 1/2", finely minced
  •   Coriander powder - pinch
  •   Cumin powder - pinch
  •   Turmeric powder - pinch
  •   Coriander leaves - 1 tbsp, chopped (optional)
  •   Salt to taste
  •   For seasoning:
  •   Ghee - 1 tbsp
  •   Oil - 1 tbsp
  •   Cloves - 3 (lavang/lavangalu)
  •   Green cardamom - 2 (elaichi/elakkaya)
  •   Cinnamon stick - 1/2" (dal chinni/dalchina chekka)
  •   Curry leaves - a sprig (kadi patta/karivepakku)

Method for making Masala sevai recipe

Boil 4 to 5 cups of water, add the rice sevai along with 1/4 tsp salt and a tsp of oil. Once the sevai is cooked (it should be just soft and not mushy), turn off heat, pour into a colander to drain completely and set aside. The sevai cooks fast unlike vermicelli so watch out while it's boiling.
Heat oil and ghee in a cooking vessel, add the mustard seeds and allow to splutter. Add the green cardamom, cloves, cinnamon stick, and curry leaves and saute them till a nice aroma emanates the kitchen.
Add the chopped onions, green chillis, and the grated ginger and saute for 4 mins. Add turmeric powder, coriander powder, cumin powder and salt to taste. Mix to combine.
Add the chopped tomatoes and saute on medium heat for 4 mins. Add the boiled green peas. Cook for 4 mins.
Now, add the cooked sevai and mix it lightly to combine well and see that no lumps form. Garnish with coriander leaves. Turn off heat.
Serve hot with any pickle of your choice.

Tips

  •   You can omit the grated ginger and add half a tsp of ginger garlic paste. After frying the onions till transparent. add the ginger garlic paste and fry till rawness disappears.
  •   You can add any vegetables of your choice like finely chopped carrots, beetroots or beans. If using the vegetables, fry them well before adding the tomatoes.

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Masala sevai recipe, a quick, South Indian breakfast made with instant sevai (idiyappam) or rice noodles, spices & vegetables A gem among sevai varieties