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Sevai Recipe | How to make Sevai in a traditional way?
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5 from 2 votes

Sevai Recipe | How to make Sevai from scratch using Sevai Press ?

Sevai is a Rice Noodles made from the Raw Rice. Traditionally the Sevai are prepared from scratch using Sevai Press or Nazhi. Though it's similar to Idiappam, it has differences in terms of making and also the type of rice used. In this method we grind the rice, prepare dumpling and then press it using Nazhi.
Prep Time30 mins
Cook Time30 mins
Soaking Time3 hrs
Total Time4 hrs
Course: Breakfast, Dinner
Cuisine: Indian Cuisine, Indian Recipes, South Indian Recipes, Tamil Brahmin, Tamil Nadu Recipes
Servings: 6 people
Calories: 180kcal
Author: Sowmya Venkatachalam


  • Sevai Press (Nazhi)
  • Steamer (or) Pressure Cooker
  • Heavy Bottomed Pan
  • Mixer Grinder


For Plain Sevai

  • 4 Cups Idli Rice / Parboiled Rice (for 5-7 servings)
  • 2 tsp Salt adjust to your taste

For Lemon Sevai

  • 2 tbsp Sesame Oil
  • 1 tsp Mustard Seeds
  • 1 tsp Split Urad Dal
  • 1 tbsp Chana Dal
  • 1 tbsp Peanuts optional
  • 1 sprig Curry Leaves
  • ¼ tsp Asafoetida
  • ¼ tsp Turmeric Powder
  • 3 nos Green Chili
  • 2 nos Lemon Adjust according to sour taste


Soaking Rice

  • Take parboiled rice / idli rice in a mixing bowl. Add water and wash the rice thoroughly. Drain water and add fresh water to washed rice. Soak for 3 hours.

Preparing Sevai Batter

  • Drain water from soaked rice and add it to wet grinder. Add water little by little and grind it to smooth batter. The batter should be like dosa batter consistency.
  • Add salt and grind for a min and then pour the batter in a mixing bowl.

Cooking Sevai Batter

  • Heat a heavy bottomed pan. Pour the ground sevai batter. Stir continuously in medium flame till it becomes thick like a dough.
  • If you take a pinch of dough and roll it, then its the right consistency. Switch off the flame. Allow the dough to cool off till you are able to touch.
  • Take big lemon size dough and roll it like a dumpling. Similarly repeat for rest of the dough.
  • Heat water in a steamer. Arrange the prepared rice dough dumplings in steamer plate and place it inside the steamer.
  • Steam cook the dumplings for 10-12 mins. Break one of the dumpling and check if the inner portion is also cooked. The inner portion should look pale white. If you have bright white inside, it means the dumplings still need to be cooked for more time.

Making Sevai

  • Once we are ready with sevai, take the sevai press (Sevai nazhi ). Wash it thoroughly. Add 2 dumplings inside the small container of the sevai maker. Keep the rest of the dumplings inside the steamer so it doesn't get cooled off. If the dumplings get cooled then it will be very hard to press and make rice noodles.
  • Then using the lid press and turn the handles in clockwise and you can see the dough starts to come out like noodles. Repeat the same for the rest of steam cooked dough dumplings.
  • Sevai is now ready. We can relish it morkuzhambu/Pulissery.
    Sevai Recipe | How to make Sevai in a traditional way?

Making Lemon Sevai

  • Heat sesame oil in a pan. Add mustard seeds and allow it to sputter. Then add split urad dal, chana dal, peanuts and fry till the dal turns light brown color. Add chopped green chili, curry leaves, turmeric powder, asafoetida and give a good mix.
  • Switch off the flame. Add the cooked sevai and give a good mix. Adjust salt it needed. Finally add lemon juice and mix well.
  • Relish this delicious Lemon Sevai with papad!



Serving: 50g | Calories: 180kcal | Carbohydrates: 40g | Protein: 10g | Fat: 1g