A very simple and easy Mangalorean breakfast made with steamed shevai (string hoppers/noodles) tempered a few basic ingredients makes for a healthy start to your day
200gramsdried ragi string hoppersor rice or wheat vermicelli
1/4cupgrated coconut
salt and sugar to taste
For the tempering:
1tablespoonoil
1/2teaspoonmustard seeds
1sprig curry leaves
1small green chillifinely chopped (deseed if you wish to reduce spice)
1/2teaspoonblack gram dalurad dal
1small onion finely chopped
Instructions
First prepare the noodles. The cooking time may differ according to the kind of noodles you are using (wheat, ragi or rice) so follow the instructions on the packet. The brand I was using called for the ragi noodles to be soaked for exactly 3 minutes in plain water at room temperature. Then drain the water and spread out the noodles on a steel plate that fits inside the steamer. Steam for exactly 5 mins and remove. Fluff up with a fork and keep aside.
In a heavy based kadhai heat the oil and toss in the mustard seeds and when they stop spluttering, add the curry leaves, green chillies and the urad dal. When the dal turns golden in colour add the chopped onions and fry till they turn pink (translucent)
Add the steamed ragi noodles, salt and sugar to taste and the grated coconut. Mix until everything is well incorporated. Adjust seasoning as required.