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A healthy and tangy South Indian breakfast made with finger millet vermicelli. This quick and easy dish is packed with flavor from a classic tempering of mustard seeds, lentils, and fresh lemon juice.
For 4 servings
Prepare the ragi sevai according to the package instructions. This typically involves soaking the sevai in hot, salted water for 3-5 minutes, then draining it completely in a colander. Gently fluff with a fork to separate the strands and prevent clumping. Set aside.
Heat sesame oil in a wide pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter.
Add the urad dal, chana dal, and raw peanuts. Sauté for 1-2 minutes, stirring continuously, until the dals turn a light golden brown and the peanuts are crisp.
Add the slit green chilies, curry leaves, grated ginger, and a pinch of hing. Sauté for another 30 seconds until the curry leaves are crisp and the mixture is fragrant.
Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Stir in the turmeric powder and salt. Mix well to combine with the onions.
Add the prepared ragi sevai to the pan. Gently toss everything together, ensuring the sevai is evenly coated with the tempering mixture. Cook for 2-3 minutes, allowing the flavors to meld together.
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A healthy and tangy South Indian breakfast made with finger millet vermicelli. This quick and easy dish is packed with flavor from a classic tempering of mustard seeds, lentils, and fresh lemon juice.
This south_indian recipe takes 25 minutes to prepare and yields 4 servings. At 288.09 calories per serving with 6.06g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack or lunch.
Turn off the heat. Drizzle the fresh lemon juice over the sevai and garnish with chopped coriander leaves. Give it a final, gentle mix.
Serve the Lemon Ragi Sevai immediately while it's hot and fresh.
Add 1/2 cup of mixed vegetables like finely chopped carrots, bell peppers, and boiled green peas along with the onions for a more nutritious and colorful dish.
Add 2-3 tablespoons of freshly grated coconut along with the coriander leaves at the end for a classic South Indian flavor and texture.
For extra heat, add 1 dried red chili (broken) along with the mustard seeds during tempering.
Ragi is one of the best non-dairy sources of calcium, crucial for bone health. It is also packed with iron, which helps prevent anemia and boosts energy levels.
The high fiber content in ragi helps in managing blood sugar levels by slowing down the absorption of carbohydrates, making it a great choice for people with diabetes.
Ragi is a naturally gluten-free grain, making this dish an excellent and safe option for individuals with celiac disease or gluten sensitivity.
The dietary fiber in ragi promotes healthy digestion, prevents constipation, and keeps you feeling full for longer, which can aid in weight management.
Yes, it's very healthy. Ragi (finger millet) is a gluten-free whole grain rich in calcium, iron, and fiber. The dish is lightly spiced and uses minimal oil, making it a nutritious breakfast or light meal.
One serving of approximately 1.5 cups (205g) contains around 320-360 calories, primarily from the ragi sevai, oil, and peanuts.
Mushy sevai is usually a result of over-soaking or overcooking. It's crucial to follow the package instructions precisely, as different brands have slightly different preparation methods. Drain the water completely immediately after the recommended soaking time.
It's best served fresh as the sevai can dry out upon refrigeration. However, you can store leftovers in an airtight container in the refrigerator for up to one day. Sprinkle a little water before reheating gently in a pan or microwave.
Absolutely. This recipe works well with rice sevai, wheat sevai, or regular wheat vermicelli. Just be sure to adjust the cooking time for the vermicelli according to its package directions.