Namkeen Seviya or Salted Sevai is a filling and yummy breakfast. I love to add peanuts, dry coconut, curry leaves and mustard seeds to give it a nice South-India touch. You can add any veggie/no-veggie as per your choice. J Since I was on a refrigerator cleaning spree, to accommodate fresh veggies from the market, I added carrots, caulis, peas and some paneer (cottage cheese).

COOKING TIME: 15 minutes


  1. Baked sevai – 1 cup
  2. Carrot – 1, diced
  3. Onion – 1 small, diced
  4. Peas – ¼ cup
  5. Cauliflower – ¼ cup, diced
  6. Paneer – 4-5 pieces, optional
  7. Peanuts – 2 tablespoon
  8. Green chillis – 3
  9. Curry Leaves – 7-8
  10. Mustard seeds – 1 teaspoon
  11. Ginger – 1 small piece, grated
  12. Turmeric powder – 1 teaspoon
  13. Lemon juice – 1 tablespoon
  14. Dry coconut – few flakes
  15. Oil – 2 tablespoon
  16. Salt – to taste



  1. Heat oil in a wok and add chopped paneer slices until golden brown and remove and keep aside.
  2. Cut half of the onion into long and thin slices and fry till brown and keep aside as well.
  3. Add some peanuts and coconut pieces next and fry and keep aside too.
  4. Now add mustard seeds and allow them to crackle.
  5. Add curry leaves and green chillis.
  6. Finely chop the remaining half onion and add next along with grated ginger.
  7. Add 1 cup of water in a bowl on a separate burner and allow it to come to a boil.
  8. Add cauliflower, carrots and peas once the onion starts to caramelize and add some salt and turmeric powder.
  9. Add dry sevai or Bambino and mix well and cook on sim for 2 minutes.
  10. Add boiling water to the wok and turn the flame on medium-high and allow it to cook for 4-5 minutes until it evaporates.
  11. Add the lemon juice and mix with light hands so as not to break the cooked Bambino.
  12. Top it with caramelized onions, peanuts, coconut flakes and paneer slices and serve hot.