Udupi Style Red Parboiled Rice Sevai Recipe (Red Rice Vermicelli)
Udupi Style Red Parboiled Rice Sevai Recipe is a traditional breakfast recipe from the Udupi region of Karnataka.
Udupi Style Red Parboiled Rice Sevai Recipe is a traditional breakfast recipe from the Udupi region of Karnataka. Freshly made rice noodles are also referred as Sevai. Here, the sevai is prepared using the red parboiled rice, which is much healthier than the white rice. Red rice is believed to have higher amount of Fibre, Vitamin B, Calcium, Zinc and Iron, Manganese making it super nutritious. Udupi Style Red Parboiled Rice Sevai Recipe, is a simple yet a little labour intensive, but the delicious rice vermicelli at the end makes up for it.
If you like this recipe, you can also try other Sevai recipes such as
- 3 cups Red matta rice , parboiled
- 1 cup Fresh coconut , grated
- 2-1/4 cups Water
- Salt , to taste
How to make Udupi Style Red Parboiled Rice Sevai Recipe (Red Rice Vermicelli)
To begin making the Udupi Style Red Parboiled Rice Sevai Recipe, wash and soak the red parboiled rice in enough water overnight.
In the morning, drain the water and grind it along with the grated coconut, salt using a mixer grinder adding water little at a time, remove it in a bowl.
The dough should be tight to hold a shape. Now, knead the dough till it soft and divide it into four equal portions.
Heat water in a steamer, bring it to a rolling boil, before you proceed further to make the sevai.
Grease the steamer plate with a little oil. Place a portion of the dough in the chakli / murruku maker, to which the sevai mould is attached.
Make small roundels on the steamer plate and place it inside the steamer.
Let the sevai steam for 10 minutes, remove and proceed to make sevai with the remaining dough.
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.