This flavourful ragi savoury sevai is healthy and nutritious. It uses ragi or finger millet flour, which is rich in fibre, calcium, and iron. The ragi savoury sevai recipe is a great alternative to the regular rice-based sevai for people who crave healthy food. Ragi savoury sevai is a classic breakfast or snack. The soft noodle-like strands in the ragi flour form the perfect replacement for instant noodles, especially for children. Ragi savoury sevai is made delicious by tempering mustard seeds, curry leaves, urad dal, and green chillies. All the elements give this snack a pleasing aroma and a fresh burst by adding grated coconut, ginger, and coriander. You can add some spice or include more vegetables like carrots, peas, or beans to add more nutrition. This is a quick and easy recipe of ragi savoury sevai and can be altered as per your taste. Let's try it out.

• 200 gms ragi vermicelli
• 1 onion
• 3-4 green chilli
• Coconut
• 1 tsp mustard
• 1 tsp urad dal
• 1/2 tsp chana dal
• 1/2 tsp cumin seeds
• Peanuts
• Curry leaves
• Coriander leaves
• 1-2 tsp lemon juice
• 1-2 tbsp cooking oil
• Salt

• Take all the ingredients such as 200 gms ragi sevai, large onion finely chopped, 3 to 4 green chillies finely chopped, two tablespoons of grated coconut, and assorted spices and ground items like mustard seeds, urad dal (black gram), chana dal (Bengal gram), cumin seeds, peanuts, curry leaves, coriander leaves, lemon juice, and salt to taste.
• Begin the recipe of ragi savory sevai by boiling water in a pan.
• Add salt to the water, and add the ragi sevai once it comes to a boil.
• Cook the vermicelli according to the package instructions, usually 4-5 minutes till it's tender but not mushy.
• Then extract the excess water from it and keep the cooked ragi sevai aside, allowing it to cool.
• While the sevai is cooking, prepare the tempering. Heat about 1-2 tablespoons of oil in a large pan or skillet over medium heat.
• Once it gets hot, add mustard seeds and allow them to splutter.
• Next, add slit urad dal, half a teaspoon of chana dal, and half a teaspoon of cumin seeds.
• These spices would give out their fragrance and provide flavour to the oil.
• Next, add a handful of peanuts.
• Then add a few fresh curry leaves and chopped green chillies.
• Mix everything for a minute or so.
• When the tempering is done, put the finely chopped onion in the pan.
• Saut it until the onion is caramelised.
• Then add two tablespoons of grated coconut to the mix once the onions are tender.
• The coconut adds a mild sweetness and creaminess while enhancing the texture of the ragi savoury sevai.
• Mix it well with the tempering.
• Then, add the cooked ragi sevai to the pan. Toss the ragi savoury sevai gently into the tempering, making sure it gets covered evenly with the spices, coconut, and peanuts.
• Add the zing of freshness with one to two teaspoons of lemon juice, ready to be squeezed in, providing a tangy contrast to the savoury flavours.
• Garnish with fresh coriander leaves.
• Season to taste with salt to balance all the flavours.
• The recipe of ragi savoury sevai is now ready to be served.