Coconut Sevai

Coconut Sevai

Category: Breakfast

Cuisine: South Indian

Delight in Coconut Vermicelli: fine rice noodles, coconut milk, aromatic spices— a tropical paradise in every bite! Quick, flavorful, and simply irresistible.
- By Radhika


Millet sevai – 1pack

Moong dhal – 4tsp

Grated coconut – 1/4th cup

Onion – 1medium size (chopped)

Garlic – 5 no (crushed)

Oil – 2tsp

Mustard – 1/2tsp

Urad dhal – 1/2tsp

Red chilli – 4-5 no

Curry leaves – few

Salt – as required

Preparation Time: 10 min

Cooking Time: 15 min


Soak the millet sevai in water for 3min (not more than that) and drain, then steam cook the sevai for 5minutes and keep it aside.

Cook the moong dhal in cooker for 1whistle (Do not overcook, the dhal shouldn’t stick together.

In a kadai add oil, mustard seeds let it splutter then add urad dhal, crushed garlic, red chilli, curry leaves, onion saute for 2-3 minute.Then add the grated coconut and cooked moong dhal saute for a minute then add the cooked millet sevai.

Cook it on medium flame for few minutes and serve.

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