Sevai Recipe | Parboiled Rice Noodles Recipe

Sevai and Idiappam are usually mistaken as same dish. Technically both are different. Sevai is made using Parboiled/Idli rice. Idiappam is made using raw rice. Also Idiappam is almost instant, we can use store bought rice flour and make Idiappam instantly, but on the other hand for Sevai is not instant. Though the time and effort for making sevai is more than Idiappam, still the taste of sevai is worth the effort.

Conventional way of making Sevai:

1. Soaking Parboiled / Idli rice for 2-3 hours
2. Grinding the rice to a smooth batter
3. Cooking the rice batter along with salt and oil to a thick dough in a kadai like we cook for Kozhukattai mavu
4. Making big dumplings out of the sevai dough and drop in hot water and cook till they are nicely cooked
5. The cooked dumplings are then put inside Sevai Nazhi or maker and squeezed to make noodles. I have attached below the conventional Sevai Maker(Nazhi)

The squeezing process is little complicated and tiresome. We need to hold the legs of the sevai maker with our legs and turn the handles with both of our hands. If the cooked dumplings are warm, it will be easier to squeeze and if the dumplings become cool, it will be very hard to squeeze and it may require 2 people sometimes.

My MIL makes Sevai very often and she never hesitates or feel tired of making sevai. She enjoys making and every time she makes it all by herself without even getting any help. The sevai would be utmost delicious because of her passion.

Can we do Sevai without Sevai Maker?

Yes, Surely. I have not brought Sevai maker to USA. So whenever I feel like eating, I use Ommapodi Mould and press to make Sevai. Only difference is instead of cooking dumplings and then squeezing, we need to first squeeze the prepared sevai dough and then steam cook as we do for Idiappam.

How to Serve Sevai?

1. Sevai is usually served plain with Pulissery in my MIL’s place (Nagercoil). Pulisery served with Sevai is an ultimate combo.
2. Sevai can also be served in different flavors. We first need to crumble the noodles and then flavor them
   1. Lemon Sevai: We need to follow exactly the tempering we usually make for lemon rice and instead of rice we can toss the crumbled sevai and mix well
   2. Tamarind Sevai: We first need to prepare tamarind based mix as we prepare for Puli Aval or Tamarind rice and then toss the sevai and mix gently
   3. Coconut Sevai: We need to prepare the tempering and fry the coconut till light brown as we prepare for coconut rice and then toss the sevai and mix gently
   4. Coconut milk and Sugar: We can also serve the plain sevai with coconut milk and sugar, like we make for Appam.

Recipe Card for Sevai Recipe | Parboiled Rice Noodles Recipe:

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Sevai Recipe | Parboiled Rice Noodles Recipe

Course: Breakfast

Cuisine: Indian, South Indian, Tamil Brahmin, Tamil Nadu

Equipments Needed

• Mixer Grinder
• Pressure Cooker
• Heavy Bottomed Pan

Prep Time: 20 minutes

Cook Time: 40 minutes

Soaking Time: 2 hours

Total Time: 3 hours

Servings: 4 people

Calories: 180kcal

Author: Sowmya Venkatachalam

Sevai is a traditional rice noodles made using Raw Rice. The dough will be made using rice and it's further made to rice noodles using Seavi Nazhi (Sevai Maker). It looks similar to Idiappam but the method of preparation is different. The process of making Sevai is slightly time consuming and tiring, but it's worth the effort.

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Ingredients

• 2 Cups Idli Rice / Parboiled Rice 1 Cup - 250ml
• 1 tsp Salt
• 1 tbsp Sesame

Instructions

Preparing Batter

• Wash and soak parboiled rice for 2 hours. Set this rice aside for 2 hours. After 2 hours, drain the water from rice and take it to mixer jar
• Grind the rice to a smooth batter like dosa batter.

Cooking Batter

• Heat a pan. Add the ground batter and start stirring
• Add salt and gingelly oil and keep stirring in medium flame till the batter becomes thick like a dough. Switch off the flame and allow it to cool

Squeezing Process

• Take ommapodi mould and press. Grease it with oil. Add prepared dough and close it with press lid. Grease oil in idli plates. Squeeze out the press to make like sevai.

Steam Cook Process

• Steam cook the squeezed sevai for 5 minutes. Allow the cooked sevai to cool off completely
• Then crumble the sevai and set it aside.

Serving Time

• Serve the delicious Sevai with Mor Kuzhambu and enjoy this healthy noodles!

Notes

We can use the prepared Sevai and make different tempering for coconut, Lemon Sevai and serve variety Sevai!

Nutritional Info

Nutrition Facts

Sevai Recipe | Parboiled Rice Noodles Recipe

Amount Per Serving (0.5 Cup)

Calories 180 Calories from Fat 9

% Daily Value*

Fat 1g2%

Carbohydrates 40g13%

Protein 10g20%

* Percent Daily Values are based on a 2000 calorie diet.

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Instructions with Step by Step Pictures:

Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!