Short Cut Seviyan

Crunchy Seviyan Bhel
Crunchy Seviyan Bhel
  • Prep Time 5 min
  • Cook Time 15 min
  • Servings 2 People
Ingredients
  • 1 cup short cut seviyan
  • 1 tbsp oil
  • ½ tsp turmeric powder
  • ½ tsp salt
  • ¼ cup chopped onion
  • ¼ cup chopped tomato
  • 2 tbsp chopped raw mango
  • 1 tbsp mint chutney
  • 2 tbsp tamarind chutney
  • ¼ cup roasted peanuts
  • 2 tbsp chopped coriander
Instructions
  • 1 Heat oil and sauté seviyan on low flame until crunchy (4–5 minutes).
  • 2 Add turmeric & salt; mix and let cool completely.
  • 3 In a bowl, add crunchy seviyan, onion, tomato, raw mango & peanuts.
  • 4 Add mint chutney & tamarind chutney.
  • 5 Mix quickly and gently.
  • 6 Serve immediately, garnished with coriander.

A tangy, crunchy, street-style bhel made using crisp seviyan.

Tangy Vegetable Seviyan Khichdi
Tangy Vegetable Seviyan Khichdi
  • Prep Time 5 min
  • Cook Time 15 min
  • Servings 2 People
Ingredients
  • 1 cup short cut seviyan
  • 1 tbsp ghee
  • 1 tsp cumin seeds
  • ¼ tsp asafoetida
  • ½ cup diced potato
  • ½ cup diced tomato
  • 1 tsp ginger paste
  • 1 tsp salt
  • ½ tsp red chili powder
  • ½ tsp coriander powder
  • 2 cups water
  • ½ lemon (juice)
Instructions
  • 1 Dry roast seviyan until golden; set aside.
  • 2 Heat ghee in cooker; add cumin & asafoetida.
  • 3 Add potato; sauté 2 minutes. Add tomato & ginger paste; cook till soft.
  • 4 Add salt, red chili & coriander powder; cook 1 minute.
  • 5 Add roasted seviyan & water; mix and close lid.
  • 6 Cook for 1 whistle on medium flame.
  • 7 Let pressure release; stir in lemon juice and fluff gently.
  • 8 Serve with a dollop of ghee.

A lightly spiced, quick-cooking khichdi using seviyan instead of rice.

Seviyan Rice (Vermicelli Pulao Substitute)
Seviyan Rice (Vermicelli Pulao Substitute)
  • Prep Time 5 min
  • Cook Time 15 min
  • Servings 2 People
Ingredients
  • 1 cup roasted short cut seviyan
  • 1 tbsp oil or ghee
  • 1 tsp mustard seeds
  • ½ tsp urad dal
  • 1 sprig curry leaves
  • ½ cup chopped onion
  • ½ cup mixed vegetables
  • 1 tsp salt
  • ½ tsp turmeric powder
  • 1.5 cups hot water
  • 1 tbsp chopped coriander
Instructions
  • 1 Roast seviyan if not pre-roasted; set aside.
  • 2 Heat oil/ghee; add mustard seeds and urad dal; let splutter.
  • 3 Add curry leaves and onions; sauté till light brown.
  • 4 Add vegetables, salt & turmeric; sauté 3 minutes.
  • 5 Add roasted seviyan and mix well.
  • 6 Pour hot water; bring to boil.
  • 7 Cover and cook on low for 7–10 minutes.
  • 8 Garnish with coriander and serve hot.

A fluffy, savory, rice-like pulao alternative made with short-cut seviyan.

Quick and Thick Seviyan Kheer
Quick and Thick Seviyan Kheer
  • Prep Time 5 min
  • Cook Time 15 min
  • Servings 2 People
Ingredients
  • ½ cup roasted short cut seviyan
  • 1 litre full-fat milk
  • ½ cup sweet condensed milk
  • ¼ tsp cardamom powder
  • 1 tbsp ghee
  • 1 tbsp sliced almonds & pistachios
Instructions
  • 1 If not roasted, dry roast seviyan until light golden; set aside.
  • 2 Heat ghee and fry sliced almonds & pistachios for 30 seconds; set aside.
  • 3 Add milk to the same pan and bring to a boil.
  • 4 Reduce flame and add roasted seviyan.
  • 5 Simmer 8–10 minutes until seviyan softens and kheer thickens.
  • 6 Stir in condensed milk and cardamom; cook 2 minutes.
  • 7 Serve hot or chilled, garnished with fried nuts.

Thick, creamy, and rich kheer made extra quick using short-cut seviyan.

Disclaimer: The recipes shared on this page are for informational and educational purposes only. Results may vary depending on ingredients, cooking methods, and individual skills. We do not guarantee any specific outcome. Please use your own discretion while preparing food and check for allergies or dietary restrictions before consumption.

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