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| *Making process starts with ] of soaked rice into fine dough, against powdering of rice into a flour. | *Making process starts with ] of soaked rice into fine dough, against powdering of rice into a flour. | ||
| *Steam-cooking of ]s made out of this dough and pressing through a perforated plate, against pressing (]) the dough first and then cooking. | *Steam-cooking of ]s made out of this dough and pressing through a perforated plate, against pressing (]) the dough first and then cooking. | ||
| ==See also== | |||
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Revision as of 08:29, 25 July 2007
Santhakai is a local name for Sevai, a type of rice noodles. This name is popular in the western regions of Tamil Nadu, comprising districts like Coimbatore, Erode, Salem, etc. Even minor variants (corrupt/modified forms) of this name are prevailing too. Santhavam, Santhavai are a few of these. In Tamil, these are written சந்தைக, சந்தவம், சந்தைவ.
This form of rice noodles is unique in the following aspects:
- Made from parboiled rice against raw rice for Idiyappam
- Making process starts with wet grinding of soaked rice into fine dough, against powdering of rice into a flour.
- Steam-cooking of dumplings made out of this dough and pressing through a perforated plate, against pressing (extruding) the dough first and then cooking.