Instant Sevai Paddu – Instant vermicelli dumpling, a south special breakfast


Some dishes are always close to heart, the nostalgia that associates with the dish, makes me go for it any time of the year. The standard paddu/appe/rice dumpling is always a hit in our kitchen and mostly asked for the repetition in the same week. And Sevai paddu is a triple hit, I mean, we had it for breakfast, and repeated again for the dinner, and on next day for breakfast. Ask me, what make me blog this humble South Indian breakfast, I would say the look…or wait its the aroma. Rather it’s the combination of look, aroma and the divine taste.


The ease of preparation is one more point to be attributed, for approving the requests frequently. A super healthy and not hard on measurement recipe, from the northern point of Karnataka developed by me for Cafe Baklava.


Happy cooking, healthy living.


  • 2 cups of roasted sevai/vermicelli
  • 1 cup yogurt/curds
  • 1 finely chopped vegetables, I used red onion, capsicum and carrot
  • 2 tbsp finely chopped cilantro/coriander leaves
  • 3/4 cup water at room temperature
  • 2 chopped cashew nuts – optional
  • 1/2 finely chopped green chillies – optional
  • 1 1/2  tsp salt
  • 3 tbsp oil for brushing

Method –

Mix water and vermicelli, keep it aside. Whisk the yogurt till smooth and add it to the vermicelli mix.

Add the chopped vegetables, cilantro, cashew nuts, green chillies and salt. Mix thoroughly. Let it rest for 15 minutes.

Heat the tawa/dumpling mould, on a medium heat/flame. Pour a spoonful of batter in each dig.  Pour few drops of oil on each dumpling and cover with the lid. Reduce the heat and take out the lid. Carefully turn the dumpling with the help of a spoon. Let it get cooked for 2 more minute covered with lit.


Take it out of the mould and serve with cocount, onion and bellpepper chutney. Best served hot

Recipe for Coconut, Onion and bell pepper chutney

  • 1/2 cup of freshly grated cocnut
  • 1 onion chopped
  • 1 bell pepper chopped
  • 1 tsp vegetable oil or coconut oil
  • 1/2 tsp mustad seeds
  • 1 dry red chilly
  • salt to taste
  • 3 tbsp water

Method –  Heat the oil in a small wok/pan, add the mustard seeds. When it splutter, add red chilly, chopped oinions ans chopped bell pepper. On a high flame, fry it for 2 minutes.

In a wet grinder, add all the above ingredients and grated coconut. Add water and grind it coarsely. Add salt, and mix well. Taste and adjust if required.

Put it in a serving dish and serve along with the vermicelli dumpling.


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