Ragi sevai - Finger millet noodles

Wiping my face with the edge of my hand towel, I found the ragi mavu (millet flour) nestled comfortably in one corner of my pantry. I have a list of ingredients to finish before my trip. Ragi became the first one that caught my eyes. What can I make with it? Quinoa idly with ragi or ragi kanji or dosai or puttu or sevai? After a few quandary about whether S will like it and also self-doubting my ability to make soft thin noodles just like my mom, I convinced myself to give it a shot. Ragi sevai it is - was our dinner yesterday.

Boiled water was drizzled over the fresh flour sprinkled with salt. Too hot to handle, I used a spatula to mix until it reached a manageable temperature. The crumbled flour was kneaded into smooth dough, covered with a damp cloth to rest for a while.  I pulled out the sevai press which my mom gave it to me two years back, used couple of times by her when she was here for my delivery. I brushed its inside with oil to make clean, long noodles. I passed my hands to the onion rack to pull one large red onion that I bought from the Farmer's market last Sunday. Don't forget to chop ginger, I self-reminded myself. When I opened the tortilla box where I store the green chillies and ginger, shockingly the ginger has curled slowly losing its moisture. Never mind, I went ahead using it. Chopped green chillies, onions, ginger were ready to be cooked together with moist ragi noodles.

Silently offering my prayers to Thillai Kali, our family goddess, I began to pull out little dough and pressed it against the press and long feathery soft noodles came uninterrupted from its bottom. Placed them in a idly plate and once steam cooked for 12 minutes, bright brown strands were ready to be tempered with some spices. Once cooled, they were broken into single strands and cooked for couple of minutes in the onion- curry leaves mixture. All mixed and set at the dinner table.

As I spooned a little and raised it to my mouth, I felt the taste of my mom's sevai. Warm, earthly and lip smacking perfect. Amma would have to admit that I have done it really well. I glanced through the corner of my eyes at S, he didn't exclaim that it was such a wonderful dish. But his empty bowl suggested that this dish will be sold at my home if made once a while. But I love its taste. Just like wine, love for ragi dishes is an acquired taste.

It is perfect for those in South beach phase 2 and also for women with gestational diabetes.

Ingredients

For the noodles:

2 cups finger millet

1 teaspoon salt

2 cups hot water

For the tempering:

1 large onion - chopped

2 green chillies - slit

1 teaspoon ginger - minced

10-12 curry leaves

1 teaspoon mustard seeds

1 teaspoon urad dhal

1 tablespoon olive oil

Directions

Mix ragi flour with salt and sprinkle water little-by-little to form a soft dough. Pull out a little and place it inside the press and cover. Use the press as per manufacturer's instruction. Run the press around a greased idly plates forming large circles. Steam cook them for 12-15 minutes. Once steam has settled, open and transfer to a fresh bowl. Once cooled, remove them into single strands and crumble it into smaller pieces. Set aside.

In a large saucepan, heat oil. Once oil ripples over its surface, add the mustard seeds and let it pop. Throw in the urad dhal and curry leaves. Saute for 30 seconds. Then mix in the onions and ginger and cook for 8 minutes until the onions soften. Add the cooked noodles to this mixture, combine well and set with any chutney of your choice.

Note to self: Time to buy a new idiyappam/sevai press as the present one has mild rust on the outer side. Also learn the tips to keep it clean and rust-free when not being used for a long time.