Instant Sevai recipe
Par boiled rice - 1/2 kg
Salt - , water- 2 litres. Soak par boiled rice for 3 hours.
Add salt and grind
into a very very nice flour.
Heat 1 tsp of oil in a fry pan and add the ground
flour.
Stir slowly in low heat for 10 minutes or until it becomes thick.
Make this flour
into large balls.
Heat 2 litres of water in a large surface vessel.
Add
the large balls and allow to boil.
It will then float on top.
Place these balls in
a omappodi achu(very small holes) and squeeze out on a large plate or large sheet
of plastic paper.
Leave it in hot sun to dary and become crisp.
When sevai is required, Boil water and add this prepared
dry sevai to it.
Then remove and drain the water.
Now instant sevai is ready.
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