Ingredients

• For the Sevai:
• 1 cup - rice flour
• 2 cups - Water
• A pinch of salt
• 1 tsp - Oil
• For the Rasu:
• 2 tbsps - Coconut milk
• 2 cups - Milk (Quantity can be changed as per desired)
• 1/4 cup - Jaggery powder (Depending on the sweetness desired).
• 7-8 - Elaichi

How to Make Sevai rasu

• On a medium flame, mix the rice flour and the water.
• Once the mixture is hot keep stirring it till the rice flour cooks.
• The colour changes from white to a little pinkish and the paste which started out with now turns almost into a ball.
• It would take about 15-17 mins.
• Add the oil when the mixture is still hot.
• Apply a little oil into your palm and then make big balls of the mixture.
• Steam these in a cooker or container for about 10 mins.
• Test if the balls have cooked. Insert a clean knife and see if it comes out clean.
• Now, just like one makes chaklis, put these balls through the chakli stainers.
• The sieve to be of the ones used for thick sev.
• The vermicelli is ready.
• For the rasu:
• Mix all the Ingredients in a mixer to a fine juice.
• Chill the rasu.
• Pour the Rasu over sevai and its ready to eat.