Roasted Seviyan

Vegetable Seviyan Khichdi (Pressure Cooker)
Vegetable Seviyan Khichdi (Pressure Cooker)
  • Prep Time 5 min
  • Cook Time 15 min
  • Servings 2 People
Ingredients
  • 1 cup roasted seviyan
  • 1 tbsp ghee
  • ½ tsp cumin seeds
  • ¼ tsp asafoetida
  • ½ cup diced potato
  • ¼ cup diced tomato
  • 1 tsp salt
  • ½ tsp turmeric powder
  • ½ cup moong dal (washed)
  • 3 cups water
Instructions
  • 1 Heat ghee, add cumin and asafoetida; let them splutter.
  • 2 Add diced potato; sauté 2 minutes. Add tomato and soften.
  • 3 Add salt, turmeric, moong dal & roasted seviyan; mix well.
  • 4 Add water and close the lid.
  • 5 Cook for 3 whistles on medium flame.
  • 6 Allow pressure to release naturally; mix gently.
  • 7 Adjust consistency with hot water and serve warm.

A nourishing, soft khichdi made with dal and roasted vermicelli.

Spicy Tawa Seviyan (Stir-Fried)
Spicy Tawa Seviyan (Stir-Fried)
  • Prep Time 5 min
  • Cook Time 15 min
  • Servings 2 People
Ingredients
  • 1 cup roasted seviyan
  • 1 tbsp oil
  • ½ tsp cumin seeds
  • ½ cup sliced capsicum
  • ½ cup shredded cabbage
  • ¼ cup chopped spring onion whites
  • ½ tsp ginger paste
  • 1 tsp soy sauce
  • ½ tsp vinegar
  • ½ tsp black pepper
  • 1 tsp salt
  • 1.75 cups hot water
Instructions
  • 1 Boil roasted seviyan 3–4 minutes; drain and rinse with cold water.
  • 2 Heat oil, add cumin seeds and let them sizzle.
  • 3 Add spring onion whites & ginger paste; sauté 30 sec.
  • 4 Add capsicum & cabbage; stir-fry on high heat 3 minutes.
  • 5 Add soy sauce, vinegar, black pepper & salt; mix well.
  • 6 Add boiled seviyan and toss gently to coat evenly.
  • 7 Add 1–2 tbsp hot water if dry; cook 1 minute and serve.

A fusion-style stir-fried vermicelli with Indo-Chinese flavors.

Savory Roasted Seviyan Upma
Savory Roasted Seviyan Upma
  • Prep Time 5 min
  • Cook Time 15 min
  • Servings 2 People
Ingredients
  • 1 cup roasted seviyan
  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 1 sprig curry leaves
  • ½ cup chopped onion
  • ½ cup mixed vegetables
  • 1 green chili
  • ½ tsp turmeric powder
  • 1 tsp salt
  • 2 cups hot water
  • 1 tbsp chopped coriander
  • ½ lemon (juice)
Instructions
  • 1 Heat oil, splutter mustard seeds.
  • 2 Add curry leaves, onions & chili; sauté till translucent.
  • 3 Add vegetables & turmeric; sauté 3–4 minutes.
  • 4 Add salt and hot water; bring to boil.
  • 5 Add roasted seviyan slowly, stirring to avoid clumps.
  • 6 Cover and cook 5–7 minutes until water is absorbed.
  • 7 Add lemon juice, garnish with coriander, and serve.

A light, nutritious roasted seviyan upma ideal for breakfast.

Instant Seviyan Kheer
Instant Seviyan Kheer
  • Prep Time 5 min
  • Cook Time 15 min
  • Servings 2 People
Ingredients
  • ½ cup Rajdhani Roasted Seviyan
  • 1 litre full-fat milk
  • ½ cup sugar
  • ¼ tsp cardamom powder
  • 1 tbsp ghee
  • 1 tbsp mixed nuts (almonds, cashews, raisins)
  • A pinch of saffron strands (optional)
Instructions
  • 1 Heat ghee and fry mixed nuts & raisins until golden; set aside.
  • 2 Pour milk into the same pan and bring it to a boil.
  • 3 Reduce flame and add roasted seviyan directly.
  • 4 Simmer 10–12 minutes, stirring often, until seviyan soften.
  • 5 Add sugar, cardamom powder & saffron; cook 2–3 minutes.
  • 6 Serve hot or chilled with the fried nuts on top.

Quick, creamy kheer made using pre-roasted vermicelli.

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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