zoom_in Click to enlarge

Sevai

▲ ▼

description Sevai Overview

Sevai is a type of thin rice noodle popular in South Indian cuisine, particularly in Tamil Nadu, Karnataka, and Kerala. The noodles are typically extruded from a fermented or steamed rice flour dough using a specialized press. Unlike the closely related idiyappam, which is usually served with stew, sevai is most often tempered with mustard seeds, curry leaves, and spices to create dry dishes like lemon sevai or coconut sevai. It serves as a versatile base for various savory meals and is frequently consumed for breakfast or dinner.

help Sevai FAQ

What is the difference between sevai and idiyappam?

Traditional sevai is commonly made by cooking rice or rice dough and then pressing it into strands, while many idiyappam recipes press raw-rice-flour dough before steaming it. Sevai is also frequently broken up and mixed with seasoning rather than served as intact noodle nests.

What is a sevai press used for?

A sevai press forces cooked rice dough through a perforated plate to form thin noodles. Traditional presses may be large brass or wooden devices because considerable pressure is needed.

What are the common savory varieties of sevai?

Popular versions are flavored with lemon, tamarind, coconut, tomato, or tempered spices. In Karnataka, related rice noodles are called shavige and may be prepared as shavige uppittu.

Can sevai be served as a sweet dish?

Yes, the noodles can be cooked with milk, sugar, and cardamom as a payasam-style dessert. Savory sevai, however, is commonly eaten as a South Indian breakfast or tiffin.

swap_horiz

Looking for Sevai alternatives? Compare top competitors ranked & scored

arrow_forward