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Sevai

Sevai is a traditional rice vermicelli dish originating from South Indian cuisine, particularly Tamil Nadu, where it consists of thin, steamed noodles made from rice flour and is commonly enjoyed as a light breakfast or snack.^[1] References to sevai appear in ancient Sangam literature, dating back to around the 1st century CE, as noted by food historian K.T. Achaya, highlighting its deep roots in Tamil culinary history.^[1] Known by regional names such as shavige in Kannada and santhakai in Tamil, sevai is a versatile staple that reflects the diversity of grain-based preparations across India, with variations sometimes made from wheat, ragi, or jowar.^[1] It is typically served savory, often tempered with spices, mustard seeds, curry leaves, and garnished with coconut, lemon juice, or vegetables to create dishes like lemon sevai or coconut sevai.^[2]^[3] Sevai's preparation involves pressing rice dough through a sieve-like tool to form strands, which are then steamed, distinguishing it from similar noodle dishes like idiyappam while emphasizing its role in everyday and festive meals in South Indian communities.^[1]

Overview

Definition and Characteristics

Sevai is a staple in South Indian cuisine, characterized as thin, noodle-like strands made primarily from rice flour and water. These vermicelli are formed by mixing rice flour into a dough, steaming it into soft cakes similar to idli, and then pressing the cooked mixture through a specialized sevai press to extrude fine, uniform strands.^[4]^[5] The resulting sevai features a delicate, translucent appearance, though variations exist based on preparation methods.^[5] The texture of sevai is notably soft and pliable after steaming, with a non-sticky quality that prevents clumping when handled correctly, contributing to its versatility in dishes.^[6] This gluten-free composition, derived from rice, ensures it remains light and easily digestible, distinguishing it from wheat-based noodles.^[7] Known regionally by names such as shavige or santhakai, sevai is often enjoyed as a breakfast or tiffin item, served savory with spice tempering or sweet in milk-based preparations.^[7] From a nutritional standpoint, sevai serves as a carbohydrate-rich base, offering sustained energy with minimal fat content in its pure form. Per 176 grams of cooked rice noodles, it provides approximately 187 calories, 41.8 grams of carbohydrates, 3.1 grams of protein, and just 0.4 grams of fat, making it a low-fat, gluten-free option suitable for diverse dietary needs before flavor additions.^[8]

Regional Names

Sevai, a staple rice vermicelli in South Indian cuisine, bears diverse regional names that underscore its integration into local culinary lexicons across India. In Tamil Nadu, particularly the Kongu Nadu region, it is commonly known as Santhakai or Sevai, emphasizing its traditional preparation from rice flour.^[7] Karnataka's Kannada-speaking communities refer to it as Shavige, often highlighting its use in both sweet and savory dishes.^[9] In Telugu regions, the term Semiya is used, aligning with broader South Indian nomenclature for rice-based vermicelli.^[1] Hindi speakers in northern areas call it Sevai, adapting the southern term for this rice variant as an alternative to wheat-based seviyan.^[1] Among Konkani communities, especially in coastal Karnataka and Goa, it is termed Shevayi, reflecting subtle dialectal influences in preparation and serving styles.^[9] These names illustrate Sevai's linguistic evolution, with migration contributing to its spread beyond southern states as a preferred rice substitute in diverse Indian households.^[7]

History

Ancient Origins

The ancient origins of Sevai trace back to the Sangam period in South India, where rice processing techniques laid the groundwork for this dish as a portable staple in Tamilakam society. Archaeological findings from Iron Age sites like Adichanallur (dating to around 1000 BCE) indicate early rice cultivation in ancient Tamilakam, with evidence of agrarian practices supporting rice domestication.^[10] Sangam literature, composed between the 1st and 3rd centuries CE, provides textual evidence of rice-based strand preparations like idiyappam, akin to Sevai, consumed during Tamil feasts and communal gatherings. These works describe thin, rice preparations often flavored with local spices and served as part of elaborate meals, reflecting the dish's integration into the social fabric of ancient Tamil culture.^[11]

Historical Development

The development of Sevai in medieval South India marked a key technological advancement with the invention of specialized pressing tools, known as mold-pressers or nazhi. The 11th-century Kannada cookbook Lokopakara, attributed to Chavundaraya II, details the preparation of shavige (a regional term for Sevai) using such a device to extrude rice dough into fine strands, which streamlined production and supported larger quantities for festival feasts in kingdoms like the Western Chalukyas. This innovation built on earlier rice-based traditions, allowing Sevai to become a staple in temple and royal cuisines across the region. Post-independence, commercialization accelerated in the mid-20th century, with dried Sevai sticks emerging as a convenient form for storage and transport, facilitated by expanding food processing industries in states like Tamil Nadu and Karnataka.^[12] In the late 20th century, particularly from the 1980s onward, Sevai underwent nutritional enhancements through integrations of millets such as ragi (finger millet), driven by public health initiatives and research to address protein and micronutrient deficiencies in traditional diets. Studies developed fortified vermicelli blends using malted ragi flour, increasing calcium and fiber content while maintaining the dish's texture and versatility.^[13] This shift reflected broader trends in India's food technology sector, transitioning Sevai from predominantly homemade to accessible packaged products amid urbanization.

Ingredients

Core Components

The core components of traditional Sevai revolve around a simple, rice-based batter that forms the foundation of this South Indian noodle dish. The primary ingredient is parboiled rice, which constitutes 100% of the base in authentic preparations, ensuring the characteristic soft, gluten-free texture of the noodles. Typically, 1 to 2 cups of parboiled rice (also known as idli rice) are used, selected for its partial precooking that aids in easier grinding and better starch gelatinization during processing.^[14]^[15] To prepare the batter, the soaked parboiled rice is ground with water to a smooth, pourable consistency similar to idli or dosa batter; this balance prevents the mixture from becoming too sticky or dry, essential for the noodle's integrity. Water is added gradually during grinding, with adjustments made based on rice quality to maintain pliability without excess liquidity.^[16]^[17] Sesame oil or gingelly oil (1-2 teaspoons per 2 cups rice) and minimal salt (about 1/2 to 1 teaspoon per cup of rice) are incorporated to enhance flavor, aid in structural development during steaming or cooking, and prevent sticking. This restrained use highlights the dish's versatility for subsequent savory or sweet adaptations, while keeping the core neutral.^[14]^[15] Although non-traditional variants may incorporate alternative grains, authentic Sevai relies primarily on rice, water, salt, and oil.

Alternative Grains and Additives

While traditional Sevai relies primarily on rice flour as its base, variations incorporate alternative grains to enhance nutritional profiles or adapt to regional preferences.^[18] Ragi (finger millet) serves as a popular substitute in South Indian recipes, yielding nutrient-dense strands rich in minerals and fiber; for example, ragi-enriched vermicelli blends show increased calcium (up to 129.75 mg/100g in 70:30 wheat:ragi), iron (4.95 mg/100g), phosphorus (148.21 mg/100g), and fiber (1.24%) compared to wheat-based versions, with pure ragi offering even higher levels for benefits like improved bone health and diabetes management.^[19]^[20] Blends of up to 30% malted ragi flour with rice flour produce varied texture while maintaining structural integrity.^[19] Millets, such as barnyard or kodo varieties, offer gluten-free alternatives, appealing to those with celiac disease or seeking low-glycemic options; these provide high fiber and are processed into fine strands similar to rice Sevai, including vermicelli products.^[21] In commercial dried Sevai, additives like tapioca or corn starch (typically 5-10% of the flour mix) are incorporated to improve elasticity and prevent breakage during storage and transport.^[18] These starches enhance water retention and binding without altering the core gluten-free nature of the product.^[18]

Preparation

Traditional Homemade Method

The traditional homemade method for preparing sevai begins with soaking parboiled rice, typically idli rice, in water for 3 to 4 hours to soften the grains and facilitate grinding. This step ensures the rice absorbs sufficient moisture without becoming overly mushy, allowing for a smooth batter later.^[14]^[17] After soaking, the rice is drained and ground in a wet grinder or stone mortar into a fine, smooth paste using minimal water to achieve an idli batter-like consistency; a small amount of salt is often added during grinding to enhance flavor and texture. The batter is then portioned into greased idli molds and steamed for 10 to 15 minutes until it forms firm, idli-like dumplings that are cooked through but still pliable when warm. This steaming process partially cooks the rice starch, creating a dough that can be easily extruded without breaking.^[14]^[17] Once steamed, the hot dumplings are immediately loaded into a hand-cranked sevai nazhi, a traditional bronze or metal press with fine-holed discs, and extruded by turning the handle to form thin, uniform strands directly onto lightly greased plates or banana leaves. This manual pressing technique requires the dough to be kept warm to prevent hardening, and the strands are arranged loosely to avoid clumping.^[14]^[23]^[17] Finally, the sevai strands are allowed to cool and set for about 10 minutes at room temperature, during which they firm up slightly for easier handling and portioning into servings. This cooling step helps maintain the delicate texture without overcooking.^[14]^[17]

Modern and Commercial Techniques

In modern commercial production, sevai is manufactured using automated extrusion machines that process rice flour mixed with water into a dough, which is then pressed through dies to form thin, uniform rice strands typically measuring 0.6 to 2 mm in diameter.^[24]^[25] These machines, such as single-screw extruders operating at barrel temperatures of 90-100°C and screw speeds around 30 rpm, enable high-volume output of 100-120 kg per hour, facilitating scalable production for domestic and export markets.^[24]^[26] Following extrusion, the strands are dried in continuous dryers to reduce moisture content to below 12%, often at temperatures of 40-60°C for 10-30 minutes, leveraging the low initial moisture (14-15%) from the extrusion process to minimize drying time and energy use.^[24] Alternatively, some facilities employ longer drying cycles of 2-10 hours at 60-120°C depending on strand thickness and ambient conditions, ensuring the product remains non-sticky and suitable for storage.^[27] Additives like modified starches (e.g., 4% cross-linked starch) may be incorporated during extrusion to enhance texture and reduce clumping without compromising quality.^[24] Commercially produced sevai is typically packaged in sealed polyethylene or BOPP pouches, often vacuum-sealed to extend shelf life to 6-12 months under ambient conditions, with many variants pre-roasted in oil to prevent sticking and maintain freshness.^[28]^[29]^[30] Since the early 2000s, innovations in sevai production have included instant ready-to-cook kits, such as pre-cooked and dehydrated rice sevai that requires only boiling water for 3 minutes to prepare, simplifying traditional methods while preserving nutritional value.^[31] These products, exemplified by brands like 777 Foods established in 1954 but expanding into instant formats later, cater to urban consumers seeking convenience.^[32] Additionally, organic-certified sevai using pesticide-free rice has gained traction for export markets in Europe and North America, meeting standards like USDA and EU organic certifications to ensure chemical-free production and appeal to health-conscious buyers.^[33]^[34]

Culinary Variations

Savory Preparations

Savory preparations of sevai highlight its versatility as a base for spiced South Indian tiffins, where pre-cooked rice noodles are tempered with aromatic spices and mixed with tangy or nutty elements to create light, flavorful meals suitable for breakfast or snacks. These dishes emphasize quick sautéing techniques to infuse bold flavors without overcooking the delicate strands, often featuring mustard seeds, lentils, and fresh herbs for crunch and depth.^[3]^[35] Lemon sevai, a tangy staple, involves tempering mustard seeds, urad dal, green chilies, curry leaves, and grated ginger in sesame oil, then tossing the mixture with cooked sevai strands, turmeric, roasted peanuts, and fresh lemon juice for a zesty profile that balances spice and acidity. The final sauté takes about 5-7 minutes on low heat to allow flavors to meld while keeping the noodles fluffy. This preparation serves as a refreshing, gluten-free option, often paired with coconut chutney.^[3]^[36] Coconut sevai, known as thengai sevai, derives its rich, mildly spicy taste from sautéing grated fresh coconut with urad dal, slit green chilies, mustard seeds, and curry leaves in ghee or oil, followed by gentle mixing with 2 cups of cooked sevai to serve approximately 2 people. The coconut adds a creamy texture and subtle sweetness that complements the tempering's nuttiness from cashews and asafoetida, resulting in a comforting dish completed in under 10 minutes of active cooking.^[35]^[37] Tomato sevai incorporates ripe tomatoes for natural sourness, where chopped onions, tomatoes, carrots, and green chilies are cooked with a tempering of mustard seeds, urad dal, chana dal, cumin, and curry leaves until the mixture forms a mushy masala base, then combined with cooked sevai for a vibrant, protein-enhanced variant through the addition of dals. This method yields a hearty, tangy dish rich in lycopene from tomatoes, with the sautéing phase lasting 10-15 minutes to develop depth.^[38]^[39] Paruppu sevai elevates the noodles' nutrition by integrating steamed and crumbled toor dal (pigeon peas) seasoned with red chilies and asafoetida, which is then fried with a urad dal tempering and mixed into cooked sevai, providing about 10 grams of protein per serving as a vegan, lentil-based powerhouse. The process focuses on coarse-textured dal for crunch, with the final toss taking 5 minutes to ensure even distribution of flavors without sogginess.^[40]^[41]

Sweet Preparations

Sweet preparations of sevai, less common than savory but present in regional cuisines, transform the rice-based noodles into indulgent desserts, typically by simmering them in sweetened coconut milk or jaggery-infused liquids with aromatic spices and garnished with nuts for a creamy consistency. These dishes emphasize richness from coconut milk, avoiding savory tempering to highlight their role in festive or everyday meals.^[42] In Konkani cuisine, sweet shevayi (rice sevai) is served with rosu, a sweetened coconut milk prepared by mixing 1 cup thick coconut milk, 1 tablespoon jaggery, and ½ teaspoon cardamom powder until the jaggery dissolves, optionally adjusting with water for consistency. The cooked rice noodles are dipped in this rosu, providing a simple, tropical dessert that balances subtle sweetness with coconut flavor, often enjoyed as a snack.^[42] A payasam variant uses rice vermicelli simmered in milk with sugar, cardamom, saffron, and nuts like almonds, reducing over 20-25 minutes to a creamy kheer. The sevai is lightly cooked first, then added to boiling milk that thickens by half, incorporating flavors for a dessert suitable for 1-2 servings, cherished in Indian households.^[43] For wheat-based sevai variations common in North Indian contexts, such as Holi specials, the noodles are roasted in ghee and simmered in sweetened milk with dry fruits like raisins and pistachios, forming a festive pudding. This adaptation, while not traditional for rice sevai, reflects broader vermicelli sweets in Indian cuisine.^[44]

Cultural and Regional Significance

Role in South Indian Cuisine

Sevai holds a prominent place in the daily diets of South Indian households, particularly as a breakfast staple in Tamil Nadu and Karnataka. In Tamil Nadu, it is commonly prepared as a savory dish and served with coconut chutney or sambar to start the day, offering a light yet satisfying meal that aligns with the region's preference for steamed or tempered rice-based foods.^[45] Similarly, in Karnataka, known locally as shavige, it features in morning routines, often accompanied by sambar and chutney for a balanced, flavorful breakfast that complements the local emphasis on simple, wholesome grains.^[46] This everyday integration underscores sevai's versatility in providing a quick alternative to more elaborate rice preparations. Beyond breakfast, sevai functions effectively as a tiffin item, prized for its portability and ease of consumption during travel or as packed school lunches across South India. Its dry, non-soggy texture allows it to be prepared in advance and carried without spoilage, making it ideal for busy routines in urban and rural settings alike.^[47] The dish's quick cooking time—typically under 10 minutes once the vermicelli is boiled—further enhances its practicality for on-the-go meals, requiring minimal effort to temper with spices and vegetables.^[48] Nutritionally, sevai contributes sustained energy to the rice-dominant diets prevalent in South India, serving as a carbohydrate-rich staple that supports daily physical activities in agrarian and labor-intensive lifestyles. Derived primarily from rice flour, it offers readily available calories with low fat content, helping to maintain steady blood sugar levels when paired with lentils or vegetables in everyday preparations.^[49]

Festive and Ritual Uses

In the Kongu region of Tamil Nadu, Santhagai—a traditional rice-based sevai variant—holds a prominent place in wedding rituals, where it is prepared and served as prasadam to the newlywed couple upon their arrival at the bride's home. This practice, rooted in local customs, marks the first meal shared by the couple after the marriage ceremonies, symbolizing the commencement of their joint life filled with harmony and sustenance. The dish's simplicity and nourishing qualities underscore its role in invoking blessings for fertility and domestic well-being during these auspicious events. Sweet preparations of sevai, particularly payasam variants made by simmering the vermicelli in milk sweetened with jaggery or sugar and garnished with nuts and cardamom, are served at festivals and special occasions such as weddings in South India.^[50] Such offerings align with broader South Indian traditions where payasam symbolizes divine favor and communal celebration.

Comparisons

Sevai versus Idiyappam

Sevai and Idiyappam, both staple rice noodle dishes in South Indian cuisine, differ primarily in their physical form, which influences their preparation and consumption. Sevai features broken, loose strands of steamed rice vermicelli that facilitate easy mixing with seasonings and ingredients, making it ideal for standalone preparations. In contrast, Idiyappam consists of longer, intact strands pressed into nest-like or spiral piles during steaming, preserving a more structured, hopper-like appearance that suits pairing with accompaniments.^[51]^[52] These formal distinctions extend to serving styles, highlighting their culinary versatility. Sevai is commonly enjoyed as a self-contained, flavored dish, such as lemon sevai tempered with mustard seeds, chilies, and curry leaves, or coconut sevai enriched with grated coconut and spices, often without needing additional sides. Idiyappam, however, is typically served alongside wet curries like vegetable stew, egg curry, or korma, where the noodle nests absorb the gravy's flavors, emphasizing a complementary rather than independent role. Both use similar presses, but Sevai strands are often broken after steaming for mixing, while Idiyappam maintains longer strands.^[15]^[23] Regionally, Sevai holds prominence in inland areas of Tamil Nadu, where it serves as a quick, everyday breakfast or tiffin item reflecting the state's dry, temperate influences and preference for spiced, dry preparations. Idiyappam thrives along the coastal regions of Kerala and Tamil Nadu, aligning with Kerala's lush, coconut-abundant landscape and its tradition of pairing steamed dishes with rich, liquid-based curries. This geographic divide underscores subtle adaptations in texture and accompaniment, with Idiyappam's prevalence in Kerala tied to its role in Syrian Christian and festive meals.^[53]^[54]^[23]

Sevai versus Semiya

Sevai, a traditional South Indian rice vermicelli, is made from rice flour, rendering it naturally gluten-free and yielding a soft, delicate texture after steaming.^[14] In contrast, semiya, commonly known as wheat vermicelli, is produced from refined wheat flour (maida) or semolina, which imparts a denser, gluten-containing structure often enhanced by roasting for added crispiness.^[55] This fundamental difference in grain base affects their suitability for various dishes, with sevai's rice-derived lightness making it ideal for South Indian preparations, while semiya's wheat composition supports firmer textures in northern recipes.^[56] The texture of sevai becomes fluffy and highly absorbent once steamed, allowing it to effectively soak up bold South Indian masalas and temperings in savory dishes like upma.^[57] Semiya, however, maintains a firmer bite even after cooking, which suits it for northern Indian applications such as upma with vegetables or integration into creamy kheer desserts.^[58] These textural distinctions highlight sevai's emphasis on subtlety and absorption in Dravidian-influenced regional cuisines, versus semiya's robustness for standalone or milk-based northern preparations.^[59] Culturally, sevai is deeply embedded in South Indian traditions, particularly Tamil Nadu, where it features in family gatherings and festivals as a versatile tiffin item, reflecting the rice-centric Dravidian culinary heritage.^[60] Semiya, on the other hand, holds prominence in Indo-Islamic sweets and observances, such as sheer khurma prepared during Eid ul-Fitr and Eid al-Adha across northern India and Pakistan, symbolizing festivity in Muslim communities.^[61] Historically, these dishes exhibit limited regional overlap due to distinct grain preferences and cultural boundaries, though modern fusions in urban Indian kitchens have begun blending their influences for hybrid recipes.^[62]

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Semiya Payasam Recipe (Vermicelli Kheer) - Swasthi's Recipes
Rating 5.0 (151) · 20 minMar 7, 2023 · Semiya payasam also known as vermicelli kheer is a delicious South Indian pudding made with vermicelli, sugar, ghee, milk, nuts and raisins.Missing: wedding | Show results with:wedding
[45]
Seviyan Recipe (Sweet Vermicelli) - Swasthi's Recipes
Rating 5.0 (12) · 12 minFeb 17, 2023 · Seviyan is the Hindi and Urdu word for Vermicelli. This sweet vermicelli is a simple pudding made with thin wheat seviyan, cardamoms, sugar, ...
[46]
Semiya Payasam With Coconut Milk Recipe - Archana's Kitchen
Rating 4.9 (9,019) · 35 minApr 4, 2018 · Semiya Payasam With Coconut Milk Recipe is a delicious payasam recipe where rich coconut milk is simmered with jaggery and vermicelli, garnishedIngredients · More Sweet Recipes (indian... · Lauki Halwa : How To Make...
[47]
Semiya Payasam with Jaggery & Coconut Milk - Blend with Spices
20 minApr 7, 2016 · Ingredients. 1x 2x 3x · ▢ ½ cup Vermicelli · ▢ ½ cup Jaggery · ▢ 1 cup Water · ▢ 1 cup Coconut Milk · ▢ 1.5 tablespoon Ghee · ▢ ½ teaspoon Cardamom ...Few More Payasam Recipes · Ingredients · How To Make Semiya Coconut...
[48]
Semiya Payasam Recipe | Vermicelli Kheer - Yummy Tummy Aarthi
Rating 4.2 (6) · 1 hr 10 minApr 8, 2025 · Semiya payasam is a South Indian sweet also known as vermicelli kheer, seviyan kheer. Payasam is made with vermicelli, sugar, milk, ghee, dried fruits and nuts.Missing: Sevai | Show results with:Sevai
[49]
Sevai | Meethi Seviyan | Sweet Vermicelli - Indiaphile
35 minMar 2, 2023 · Sevai is a delicious, simple-to-make sweet noodle dish spiced with cardamom and saffron. It is the Gujarati sweet for Holi.
[50]
Meethi Seviyan Recipe - Manjula's Kitchen
Jul 7, 2023 · This sweet and aromatic dish is made from roasted vermicelli cooked in ghee (clarified butter) and flavored with sugar, cardamom, and dry fruits.
[51]
All steamed up: On the versatile idiappam - The Hindu
Nov 3, 2017 · Whether you call it sandhagai, sevai or idiappam, there are many ways to make it exciting. ... By popular demand, breakfast the next morning ...
[52]
President concludes Mysuru visit with breakfast at Palace - The Hindu
Sep 2, 2025 · ... Shavige Upma, Mysore Masala Dosa, Idli, Sambhar, Chutney, Sabbakki Vada, Mysore Pak, Wheat Halbai, and Badam Halwa. Ragi and wheat cookies ...<|control11|><|separator|>
[53]
Oodles of noodles - The Hindu
Apr 3, 2013 · Rajam, who lives in West Nada, East Fort, has already begun work on making sevai ... breakfast and lunch for her husband, M.
[54]
Shavige Uppittu Recipe | Shavige Bath - Hebbar's Kitchen
Rating 5.0 (259) · 15 minFeb 17, 2025 · This is a straightforward South Indian breakfast recipe prepared with vermicelli noodles, coconut, and special masala. Shavige Uppittu, known as ...Missing: malnad strands
[55]
Calories in Semiya Upma - Tarla Dalal
Rice vermicelli: Rice vermicelli is a good energy source but high in carbs too. Moreover with not much fibre to offer, they are not a very good choice for ...
[56]
Semiya Upma Recipe | Vermicelli Upma - Swasthi's Recipes
Rating 5.0 (110) · 25 minJul 2, 2024 · The name comes from the South Indian word Semiya which means vermicelli and Upma is a South Indian breakfast dish made with semolina and ...
[57]
Vegetable Sevai | Rice Noodles with Vegetables - I camp in my kitchen
Rating 5.0 (6) · 30 minApr 10, 2021 · Ingredients · 1 pack MTR rice sevai 165 gram packet · 2 cups mixed vegetables I have used potato, carrots, cauliflower, french beans and capsicums ...
[58]
Exploring South India's Signature Dish: Fine Rice Noodles Unveiled
Oct 19, 2025 · In South India, fine rice noodles, known as sevai or idiyappam, are a beloved and versatile dish made from steamed rice flour pressed into ...
[59]
FNB News - Seviyan, Iddiyappam - India's answer to pasta & noodles
Aug 2, 2019 · Idiyappam are fresh steamed fine rice noodles, that are traditionally made with rice batter. Rice is soaked and ground to fine paste and this ...
[60]
Kerala Idiyappam Recipe| Nool Puttu or Sevai with Rice Flour (Video)
Rating 5.0 (48) · 16 minMar 14, 2016 · These are popular South Indian breakfast dish made of very few ingredients like rice flour and water. In Kerala, these are usually served with vegetable stew.
[61]
What is vermicelli, semiya, seviyan, sevaiyan? Glossary - Tarla Dalal
Vermicelli or semiya are relatively low in cholesterol and and good source of energy and carbohydrates. But these being mostly made from maida are not a good ...
[62]
Elumichhai Sevai| Rice Vermicelli Made With Lemon
May 25, 2020 · 1. I have used MTR rice vermicelli or sevai here. · 2. MTR rice vermicelli is thicker than that of several other brands, and has to be cooked in ...Missing: texture | Show results with:texture
[63]
Homemade Sevai / Rice vermicelli with Rice Flour
Rating 3.7 (3) · 55 minSevai or Santhakai or Santhavai is one of the popular rice vermicelli recipes from Tamil Nadu. According to wiki, it is popular in Kongunadu region of Tamil ...
[64]
Seviyan Kheer (Vermicelli Kheer) - Dassana's Veg Recipes
Rating 5.0 (26) · 20 minNov 25, 2024 · This creamy seviyan kheer is a North Indian sweet made with wheat vermicelli, milk, sugar, dry fruits and flavored with spices.
[65]
Tomato Sevai: A Flavorful South Indian Delight - Pavi's Food Tales
Oct 9, 2024 · Originating from Tamil Nadu, Tomato Sevai is a staple during family gatherings and festivals, often served as a comforting meal that brings ...
[66]
This Ramzan, we capture the making of rumani semiya - The Hindu
May 20, 2019 · Called rumani semiya, the fine vermicelli goes into the making of sheer khurma, a dessert that's part of the meal that breaks the fast on Eid.Missing: Indo- Islamic
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Eid Special: Love Seviyan? Here's How The Sweet Treat Won Over ...
Seviyan or vermicelli's Indian adaptations range from the beloved seviyan kheer in the North to the semiya upma in the South. Let's explore the ingredient's ...