Parsi Seviyan

About Parsi Seviyan

Ingredients

• Vermicelli 200 gms
• Ghee 3 tbsps
• Pistachios, chopped 12 to 15
• Almonds, chopped 12 to 15
• Raisins (kishmish) 1 tbsp
• Sugar syrup 3 tbsps

How to Make Parsi Seviyan (Stepwise Photos)

Method

1. Melt ghee in a deep non-stick pan. Break the vermicelli and add and saute till golden brown. Drain on absorbent paper.
2. Add almonds, pistachios and raisins to the ghee remaining in the pan and saute till light golden. Drain into a bowl.
3. Add the vermicelli back in the pan, add sugar syrup and mix well. Add half the sautéed dried fruits and mix again. Transfer into a serving plate.
4. Garnish with the reserved dried fruits and serve.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps