Chola thengai sevai - Jowar string hoppers seasoned with coconut and spices. Jowar, joladha or vellai cholam belongs to the millet variety. The commonly available varieties are vellai cholam which is ivory in colour, irungu cholam which is reddish brown in colour. Cholam is gluten free, rich in anti oxidants, lowers cholesterol as they are rich in fibre content and rich in B vitamins. A variety of dishes can be made using cholam some of which are chola sadam or rice quite popular in south india, chola paniyaram, joladha roti quite famous in karnataka. Sevai is nothing but string hoppers, usually made with rice and seasoned according to one own preferences.
Ingredients:
Jowar flour - White jowar flour is used. I'm using store bought one.
Water - for making dough
Salt - Crystal salt is used.
Nuts, seeds, herbs and spices - Freshly grated coconut, red chillies, mustard, urad dal, curry leaves, hing are used.
Oils and fats: Sesame oil is used. Coconut oil acan also be used.
Method:
Dry roast jowar flour
Boil water with salt and oil added.
Mix flour.
Knead into a dough.
Squeeze through the press.
Steam and Season.
Accompaniments:
Coconut chutney and sambar goes well with the dish.
You may also try:
Makkachola milagu jeeraga sevai
Substitutions:
Desiccated coconut can be used in the place of fresh coconut.
Equipment's used: Murukku press, steamer, wide-mouthed kadai and idiyappam plates.
Recipe:
 |
| Chola thengai sevai |
Total time taken - 1 hour.
No. of servings - 5
1 cup = 200ml or a tumbler can also be used for measuring.
Ingredients with measurements:
Jowar flour - 2 cups
Water - 3 cups
Salt - 1 tsp
Oil - 2 tsp
Tempering:
Mustard seeds - 1/2 tsp
Urad dal - 1 tsp
Hing - 1/4 tsp
Grated coconut - 1/4 cup
Red chillies - 5
Directions with pics:
1. Dry roast flour for few minutes.\
2. Boil water with salt and oil in a wide mouthed kadai.
3. When it starts boiling, Sprinkle the flour.
4. Lower the flame. Stir continuously to avoid lumps.
5. Keeping the flame low, cover and cook for few minutes.
6. Switch off the flame. Now the flour would have absorbed all the water and become one single mass.
7. Allow to cool down a little. Knead the dough.
\8. Divide the dough into cylindrical portions.
9. Fill the press with cylindrical dough and squeeze into idiyappam plates.
10. Steam for 10 minutes.
12. Add coconut. Give a good stir.
13. Switch off the flame. add the steamed string hoppers and mix thoroughly.
Notes:
- Any millet string hoppers has the tendency to crumble easily. So they can be added directly to the seasoning.
- If using a tumbler for measuring the flour use the same for measuring water also.
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