Sevai ka Nasta (Vermicelli Snack) with Coconut Chutney

Step 1: Prepare the Vermicelli Batter Base

In a large bowl, add 1 cup of roasted vermicelli. If your vermicelli is not roasted, dry roast it in a pan for 2 minutes until it turns light golden. Pour 1 cup of yogurt over the vermicelli and mix well. Add 1 cup of water and mix again until combined.

Step 2: Add Vegetables to the Batter

To the vermicelli mixture, add 1 finely chopped capsicum, 1 grated carrot, and 1 finely chopped onion. Mix all the vegetables thoroughly with the vermicelli and yogurt mixture. Season with salt to taste and mix well. Cover the bowl and let the batter rest for 5-10 minutes to allow the vermicelli to absorb the liquid and soften.

Step 3: Prepare the Batter Tempering

While the batter rests, heat 1 teaspoon of oil in a small pan. Add 1 teaspoon of cumin seeds, 1 teaspoon of mustard seeds, and 1 teaspoon of urad dal. Sauté for a minute until fragrant. Add 2 finely chopped green chilies, 6-7 chopped cashews, and 5-6 curry leaves. Fry for another minute until the cashews are lightly golden and the curry leaves are crisp. Turn off the heat.

Step 4: Combine Tempering with Batter

After 10 minutes, uncover the vermicelli batter. It should have thickened as the vermicelli absorbed the water. Pour the hot tempering mixture into the vermicelli batter. Add 2 tablespoons of chopped coriander leaves. Mix everything thoroughly until all ingredients are well combined.

Step 5: Steam the Vermicelli Snacks

Grease idli plates with a little oil. Fill each idli mold with a spoonful of the prepared vermicelli batter. Meanwhile, heat water in an idli steamer until it boils. Carefully place the filled idli plates into the steamer. Cover the steamer and steam on high flame for 13-14 minutes until the snacks are cooked through and firm.

Step 6: Prepare the Coconut Chutney

While the snacks are steaming, prepare the chutney. In a blender jar, combine 1 small bowl of coconut powder, 1 small bowl of sev, 3 green chilies, 1 inch piece of ginger, 1 teaspoon of whole cumin, salt to taste, 0.5 teaspoon of chaat masala, and 2 tablespoons of yogurt. Add a little water and blend until a smooth, thick paste forms. Transfer the chutney to a serving bowl. Rinse the blender jar with a little water and add it to the chutney, mixing to achieve your desired consistency.

Step 7: Prepare the Chutney Tempering

For the chutney tempering, heat 1 teaspoon of oil in a small pan. Add 1 teaspoon of urad dal and 1 teaspoon of mustard seeds. Sauté until the mustard seeds splutter and the urad dal turns golden. Add 1 dry red chili and 5-6 curry leaves. Fry for a few seconds until fragrant. Pour this hot tempering over the prepared coconut chutney and mix well.

Step 8: Serve the Steamed Vermicelli Snacks

Once the vermicelli snacks are steamed, turn off the gas and let them cool for a few minutes. Using a spoon, gently remove the cooled snacks from the idli plates and arrange them on a serving platter. Serve hot with the freshly prepared coconut chutney.

• If you don't have roasted vermicelli, dry roast it in a pan for 2 minutes until light golden.

• Allow the steamed snacks to cool slightly before removing them from the idli plates for easy release.

• Adjust the amount of water in the chutney to achieve your desired consistency.

• Add other vegetables like green peas, corn, or finely chopped beans to the batter.

• For a spicier snack, increase the amount of green chilies in the batter or chutney.

• You can shallow fry the steamed snacks for a crispy texture after steaming.