| Revision as of 02:24, 8 December 2011 editLuckas-bot (talk | contribs)929,662 editsm r2.7.1) (Robot: Modifying ta:சேவை (உணவு)← Previous edit | Revision as of 15:07, 1 February 2012 edit undoJohn of Reading (talk | contribs)Autopatrolled, Extended confirmed users, Pending changes reviewers768,040 editsm Typo and General fixing, replaced: where as → whereas using AWBNext edit → | ||
| Line 9: | Line 9: | ||
| *Soaking of ] rice in cold water for about 3 hours | *Soaking of ] rice in cold water for about 3 hours | ||
| *Grinding of soaked rice using a ] into a fine paste | *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) |
*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 | **] 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 | **pour the paste into moulds of the ] vessel and steam the same | ||
| Line 17: | Line 17: | ||
| == Composition of Sevai == | == Composition of Sevai == | ||
| Home made Sevai is often made from 100% rice (with water and salt, of course) |
Home made Sevai is often made from 100% rice (with water and salt, of course) whereas dry ] may often have some additives like ], ], etc. | ||
| Instant rice noodles have other additives like ], ], edible ], etc. | Instant rice noodles have other additives like ], ], edible ], etc. | ||
Revision as of 15:07, 1 February 2012
Sevai or Santhakai is a type of rice noodles popular in Southern India, particularly Tamil Nadu (Kongunadu region) and Karnataka. Santhakai is made out of other food grains like wheat, ragi, etc. also are increasingly becoming popular.
Sevai/Santhakai is distinctly different from its cousin idiappam in the sense of input material, making process, and post-extrusion recipes. 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.
Making of Sevai
Sevai/Santhakai 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
Composition of Sevai
Home made Sevai is often made from 100% rice (with water and salt, of course) whereas dry rice sticks may often have some additives like tapioca, corn starch, etc.
Instant rice noodles have other additives like Wheat gluten, Guar gum, edible starch, etc.
Other names of Sevai
Sevai is called Santhakai in the western parts of Tamil Nadu. it is called 'Shavige' in Kannada. People also loosely use the terms idiappam and semiya (vermicelli) for Sevai, even though these foods are different from Sevai in several aspects. In Tamil, these are written சந்தகை, சந்தவம், சந்தவை.
Foods prepared with Sevai
Sevai is often flavoured with Lemon, Tamarind, Tomato, Coconut,curd etc. and tastes best when served warm. Popular accompaniments for plain sevai are sweetened coconut milk, banana sugar and ghee, more-kuzhambu, several vegetable kormas and mutton/chicken/fish korma.
Sevai Press
Here are some of the types of sevai presses
- Traditional Iron Sevai Maker Traditional Iron Sevai Maker
