Recipe for butter sevai made with rehydrated rice vermicelli. Sevai tossed in butter, spices and herbs. Recipe with video.
Butter sevai is a very popular street side dish popular in Coimbatore. It’s made with sandhagai / sevai that’s nothing but rice vermicelli. My favorite butter sevai is from Akka kadai near my aunt’s place in Saibaba Colony. They use a special spice podi (powder) to make their sevai. This is my version of a simple butter sevai that can be put together in under 30 minutes.
In Coimbatore, you get fresh rice vermicelli at grocery stores that are sourced everyday. Since I dont have access to them here in Bangalore, I have used dry vermicelli. The taste of sevai made with fresh vermicelli / noodles can’t be beat. If you have access to fresh vermicelli, go ahead and use the fresh noodles. Fresh idiyappam can also be shredded and used for making this recipe.
Here are some of the things you can buy online for making this recipe Rice Vermicelli https://amzn.to/3zL9yqZ Chicken Masala https://amzn.to/3b7qbTY
Here is the video of how to make Butter Sevai Recipe | Rice Vermicelli Recipe | Coimbatore Street Style Butter Sevai Recipe
2 tablespoon peanut oil 1/2 teaspoon fennel seeds 2 sprigs curry leaves 1 tablespoon minced ginger 1/2 cup onions, chopped 4 green chillies, sliced 1/2 cup tomatoes, chopped 1 teaspoon salt 1/2 teaspoon black pepper powder 3/4 teaspoon readymade chicken masala powder 2 tablespoon unsalted butter 2 tablespoon coriander leaves, chopped 200 grams dry rice vermicelli
Rehydrating the rice vermicelli
Take a pack of dry rice noodles and add it to a bowl. We will be using about 200 grams of the rice noodles for making the recipe today. Add boiling hot water to the dry noodles. Make sure that it’s completely immersed in hot water. Leave it aside for 3-4 minutes or according to what the package instruction says. After the said time our rice noodles should be well hydrated and soft. Drain the rice noodles on a colander. Our soft and fluffy noodles is ready. Set aside.
Making Butter Sevai
Heat oil in a wide pan. Any kind of vegetable oil will work fine for this recipe. Add in the fennel seeds, a few sprigs of curry leaves and some finely minced ginger. Saute these for a few seconds for the curry leaves to crisp up. Add in the chopped onions and the sliced green chillies. Adjust the green chillies according to your taste. Saute the onions for a few minutes till they are soft.
Once the onions are soft, add in the tomatoes and the salt. Cook for a few minutes till the tomatoes are soft and mushy. Once the tomatoes are cooked, add in the black pepper powder. Add in ready made, store bought chicken masala powder. You can use curry powder if you do not want to use chicken masala powder. Saute for a few seconds so the powders become aromatic. At this stage, add in a couple of tablespoons of unsalted butter. Mix well for the butter to melt and mix with the masala. Once the butter is melted, add in the rehydrated rice noodles. Add in some chopped coriander leaves. Mix well to combine.
Our delicious butter sevai is now ready. It is usually served with coconut chutney. It is best served hot. So serve immediately.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 15m
2 tablespoon peanut oil 1/2 teaspoon fennel seeds 2 sprigs curry leaves 1 tablespoon minced ginger 1/2 cup onions, chopped 4 green chillies, sliced 1/2 cup tomatoes, chopped 1 teaspoon salt 1/2 teaspoon black pepper powder 3/4 teaspoon readymade chicken masala powder 2 tablespoon unsalted butter 2 tablespoon coriander leaves, chopped 200 grams dry rice vermicelli
Rehydrating the rice vermicelli
Take a pack of dry rice noodles and add it to a bowl. We will be using about 200 grams of the rice noodles for making the recipe today. Add boiling hot water to the dry noodles. Make sure that it’s completely immersed in hot water. Leave it aside for 3-4 minutes or according to what the package instruction says. After the said time our rice noodles should be well hydrated and soft. Drain the rice noodles on a colander. Our soft and fluffy noodles is ready. Set aside.
Making Butter Sevai
Heat oil in a wide pan. Any kind of vegetable oil will work fine for this recipe. Add in the fennel seeds, a few sprigs of curry leaves and some finely minced ginger. Saute these for a few seconds for the curry leaves to crisp up. Add in the chopped onions and the sliced green chillies. Adjust the green chillies according to your taste. Saute the onions for a few minutes till they are soft.
Once the onions are soft, add in the tomatoes and the salt. Cook for a few minutes till the tomatoes are soft and mushy. Once the tomatoes are cooked, add in the black pepper powder. Add in ready made, store bought chicken masala powder. You can use curry powder if you do not want to use chicken masala powder. Saute for a few seconds so the powders become aromatic. At this stage, add in a couple of tablespoons of unsalted butter. Mix well for the butter to melt and mix with the masala. Once the butter is melted, add in the rehydrated rice noodles. Add in some chopped coriander leaves. Mix well to combine.
Our delicious butter sevai is now ready. It is usually served with coconut chutney. It is best served hot. So serve immediately.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 15m
Find it online : https://www.kannammacooks.com/butter-sevai/
Recipe for Bengaluru cafe inspired chutney pudi / idli podi served with idli and dosai. Recipe with video.
Bengaluru style Chutney Pudi / Idli Podi that goes really well with idli and dosai. The addition of coconut makes this podi very rich and the tamarind adds a slight tanginess to the podi. This podi is very addictive. My son loves the podi idli from Rameswaram cafe here in Bengaluru. The addition of desiccated coconut in their podi makes it rich and addictive. Not to forget the generous loads of thuppa – ghee smeared on the idlis. I tried my hands at making chutney podi with the addition of coconut. Do try it at home.
Here are the things you can buy online for making this recipe BIG Tri Ply Deep Fry Stainless Steel Saute pan https://amzn.to/347Rqdx Heavy Duty Indian Mixie https://amzn.to/3GptNKD
Here is the video of how to make Bengaluru cafe inspired Chutney Pudi For Idli And Dosai Print
3/4 cup chana dal 1/2 cup split urad dal 1 tablespoon coconut oil 10 Byadagi chillies 1/2 inch piece tamarind 3 sprigs curry leaves 1/2 cup desiccated coconut 1/4 teaspoon asafoetida 1/2 teaspoon salt 1 teaspoon jaggery
Take a heavy bottomed pan and add in the chana dal. Dry roast on a low flame. Roasting on a low flame is key to this recipe so the lentil gets roasted thoroughly. The chana dal should become golden in color after about four to five minutes. When the chana dal is nicely roasted and golden, remove from the pan and set aside to cool.
In the same pan, add in the split urad dal. Dry roast on a low flame till golden. The lentil will slowly start browning as it roasts. Roast on a low flame at all times. Once the urad dal is roasted and golden, remove from the pan and set aside on a plate to cool.
In the same pan, add in a tablespoon of coconut oil. Add in the byadagi chillies. The byadagi chillies are mildly hot but impart a bright color to the chutney podi. Roast for a few seconds for the chillies to fluff up. Once the chillies are fluffed up, remove from the pan. Make sure not to burn the chillies.
To the remaining oil in the pan, add in a small piece of tamarind. Add in the curry leaves. Roast for a few seconds. The curry leaves should nicely crisp up. Once the curry leaves are crisped up, remove from the pan and set aside to cool.
Now, switch off the flame. Add in the desiccated coconut. roast the coconut for a few seconds. The residual heat from the pan will suffice for roasting the coconut. When the coconut slightly changes colour, remove the coconut from the pan and set aside to cool.
We will need a heavy duty mixie for grinding the chutney podi. Add in the cooled chana dal to the mixie. Make sure that the roasted ingredients have cooled completely. Add in the roasted and cooled urad dal. Add in the tamarind, curry leaves and the chillies. We have added everything except the coconut at this stage.
Add a little asafoetida, some salt and a little bit of jaggery. Grind this mixture to a smooth powder. The lentils and the chillies should be nicely ground and should be homogenous.
To this powder, add in the roasted and cooled coconut. Pulse the mixie several times for the coconut to get ground and mix with the rest of the ingredients.
Our chutney pudi for idli and dosai is now ready. Taste the chutney podi at this stage and adjust the salt and jaggery if necessary. Let the podi cool completely. Once the podi is cool, store it in an air-tight container and store at room temperature. The podi stays fresh for upto a month.
Do try this at home. Enjoy!
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 15m
