| Revision as of 06:35, 1 March 2007 editKongar~enwiki (talk | contribs)34 edits ←Created page with ''''Sevai''' is a type of rice noodles that is popular in Southern India, particularly Tamil Nadu. Sevai made out of other food grains like wheat. [[ragi...' | Revision as of 07:31, 1 March 2007 edit undoKongar~enwiki (talk | contribs)34 edits additional info on sevai making at home addedNext edit → | ||
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| '''Sevai''' is a type of ] |
'''Sevai''' is a type of ] popular in Southern India, particularly ]. Sevai made out of other food grains like ], ], etc. also are increasingly becoming popular. | ||
| Sevai is distinctly different from its cousin ] in the sense of input material, making process |
Sevai is distinctly different from its cousin ] in the sense of input material, making process, post-] recipes and side dishes like ], ], etc. Sevai is popular as a breakfast/dinner food and is considered easily ] as it can be made with less or no oil, and it is ]. | ||
| Sevai is mostly made fresh starting from ] ]. It is also prepared from a dried Sevai packs (or ]) like the instant ones in the ] stores. Traditionally, making of sevai at home consists of the following steps (with minor variations based on location and family customs): | |||
| *Soaking of ] rice in cold water for about 3 hours | |||
| *Grinding of soaked rice using a ] into a fine paste | |||
| *Making of ] from the rice paste and steaming the chunks (at least three variations are known in this step as follows) | |||
| **] the paste into ], make ] (also called ]s, steam the same on a ] vessel | |||
| **pour the paste into moulds of the ] vessel and steam the same | |||
| **] the paste into dough, make ], drop the same into boiling water and through cook | |||
| *Pressing of cooked dumplings into fine strands using a type of ] | |||
| Home made Sevai is often made from 100% rice (with water and salt, of course) where as dry rice sticks often has some additives like ], ], etc. | |||
| Instant rice noodles like the have other additives like ], ], edible ], etc. | |||
Revision as of 07:31, 1 March 2007
Sevai is a type of rice noodles popular in Southern India, particularly Tamil Nadu. Sevai made out of other food grains like wheat, ragi, etc. also are increasingly becoming popular.
Sevai is distinctly different from its cousin idiappam in the sense of input material, making process, post-extrusion recipes and side dishes like korma, coconut milk, etc. Sevai is popular as a breakfast/dinner food and is considered easily digestible as it can be made with less or no oil, and it is steamed.
Sevai is mostly made fresh starting from rice grains. It is also prepared from a dried Sevai packs (or rice sticks) like the instant ones in the Asian grocery stores. Traditionally, making of sevai at home consists of the following steps (with minor variations based on location and family customs):
- Soaking of parboiled rice in cold water for about 3 hours
- Grinding of soaked rice using a wet grinder into a fine paste
- Making of dumplings from the rice paste and steaming the chunks (at least three variations are known in this step as follows)
- Pressing of cooked dumplings into fine strands using a type of Sevai press
Home made Sevai is often made from 100% rice (with water and salt, of course) where as dry rice sticks often has some additives like tapioca, corn starch, etc.
Instant rice noodles like the RICE NOODLE MANIA have other additives like Wheat gluten, Guar gum, edible starch, etc.