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- Cook the rice sevai as shown on the packet. typically it is to be immersed in hot water for 10 minutes.
- Dry grind the coconut, coriander, green chilli and ginger.
- In a pan, heat 2 tablespoons oil, when hot, add the rai.
- When it sputters, add the urad dal and let it become reddish, bit not brown.
- Turn the heat down and add the coconut mix. stir well and take off the fire.
- add salt.
- Add this whole mix to the cooled sevai and stire with a flat wooden ladle, by cutting strokes till they have mixed well.
- Now immerse the rice wraps one at a time in warm water. when soft, take out and place on a cloth napkin and pat dry with another dry napkin.
- Place one and a half tablespoons of the sevai mix on one half; fold the sides over, then the bottom and roll the wrap to complete. since it is damp, the ends will seal by themsleves.
- Place all such wraps on serving dish, garnish with grated coconut and coriander leaves.
- can be eaten warm or cold.
This recipe was contributed by meeraseth on 29 Jan 2001
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