- submitted by Dahlia on 11-24-2008
Sevai is the South Indian version of rice noodles and is the cousin of semiya and idiyappam. Idiyappam originated in Kerala whereas sevai is from Tamil nadu. Another difference is in the method of making. It is traditionally made with rice but it can be made with any other grains too. You can make ragi sevai, bajri sevai, wheat sevai etc. Once the basic sevai is made you could make other variations like lemon sevai
(similar to lemon rice) , puli sevai
(semiya tossed in a tamarind sauce), sevai biriyani, coconut sevai
(like coconut rice), tomato sevai
(like tomato rice) etc.
Here is the traditional recipe for making sevai. If you do not have the time and patience for this lengthy procedure, you can make it with store bought flour or even buy ready made rice noodles and proceed from there.
Raw Rice - 2 cups
1. Soak the rice in water for 3-4 hours .
2. Grind the soaked rice to a fine batter.
3. Pour a spoonful of the batter in idli plates and steam it.
4. After the idlis are cooked, cool it enough to handle and put it in an idiyappam press.
5. Press out the noodles (sevai) onto the serving plate. This is the basic sevai. You can have this as such with sweetened coconut milk or any veg or non veg gravies.
6. Alternatively, you can make different variations of sevai like, lemon sevai, coconut sevai, tomato sevai, tamarind sevai, curd sevai, sevai biriyani etc.
To make sevai from flour like rice flour , ragi flour, wheat flour
etc proceed similar to making idiyappams.