Nitha Kitchen

Kambu Sevai Idiyappam using Whole grain Bajri | Lemon Kambu Sandhagai

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Recently I posted Ragi Sev| String hopper recipe, you may think then what is the difference in posting again a recipe with Bajri/kambu? Today I have used the whole grain to make Kambu Sevai Idiyappam instead of store bought flour and also gave tangy touch to the sev by adding lemon juice. This Sevai goes very well with coconut chutney (recipe follows).  So let’s see how to make Kambu Lemon Santhagai from scratch 🙂

Ingredients for Kambu Sevai Idiyappam
Whole Kambu/Pearl Millet – 1 Cup
Or
Instant Bajri/Bajra/Kambu Flour – 2 Cups
Rice Flour – 1 Cup
Shallots/Small Onion – 10 Numbers
Lemon Juice from 1 Big Lemon
Green Chili – 2
Curry Leaves – Few
Salt, Water and Oil – As Required

How to make Kambu Sevai Idiyappam

  • Soak Kambu/Millet overnight or at least 8 hrs.
  • Drain the excess water n pat dry for another 30 mins (Pic 1).
  • Grind and sieve the flour to nice powder (Pic 2).
  • For one cup of whole grain u may get 2 cups of fine powder and 1/2 cup of residues (Pic 2).
  • The residues you can mix with dosa batter, check my Kambu dosa recipe to know more.
  • So for 3 cups of Bajri + Rice flour ((Pic 3) add 4 cups of water and mix without lumps (Pic 4).
  • Start cooking the batter in medium flame with continuous stir.
  • At one stage the moisture evaporates and batter turns to soft dough.
  • Apply 2tsp of oil to scrap all the sides and allow to cool (Pic 5).
  • Heat the idli pan with necessary water and squeeze the dough in the oil greased idli plates (Pic 7) using sev press (Pic 6).
  • Steam it for 3-5mins or till the sevaai cooks well.
  • Repeat the same process for remaining dough.
  • Keep the cooked string hoppers in a plate (Pic 8).
  • Clean and chop the shallots and green chilis (Pic 8).
  • Prepare the lemon juice too (Pic 8).
  • Heat 2 Tbsp of oil,temper mustard, urad dhal to it.
  • Add curry leaves,green chilis, shallots n turmeric powder to it.
  • Now add the kambu sev in to it (Pic 9).
  • Give a gentle stir by adding lemon juice (Pic 10).

  • Check the salt and serve hot with coconut chutney.

For Coconut chutney
Shredded Coconut – 1 Cup
Green Chilis – 2 Number
Pottu Kadalai/ Dhalia – 2 Tbsp
Salt n Water

Grind all together and temper with mustard and curry leaves.

Related posts:

Classic Idiyappam Sandhagai | Instant String Hoppers with Panchamirtham and Coconut Milk
Tomato Sevai | Thakkali Sandhagai | Tomato Idiyappam Recipe
Ragi Idiyappam Sevai at Home | Raagi Semiya | Finger Millet String Hoppers

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  3. […] Recently we are hearing many threatening news about instant noodles. I rarely use instant noodles but stopped buying it few months back. After that I realized making ragi idiyappam sev at home and succeeded in my very first attempt itself. I stated in few recipes that ragi is my DH fav, even I love this ragi semiya/sev but never bought this in store after coming here. While talking to my SIL, we were discussing the healthy benefits in it n she asked me to give a try. I am quite happy with the taste which exactly similar to store bought version. Weekly once I have started packing this semiya/Idiyappam/sevaai in kids and H lunch boxes. If you get whole ragi then powder it n try which makes even healthier, I have homemade kambu flour and sevaai recipe, check here. […]

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