Making Sevai | South Indian Rice Noodles

Sevai - the Rice Noodles!

I’m basically a nice person.

I love to share food.

But there are a few dishes that bring out the “selfish” in me and Sevai (or Idiyappam) is definitely is one of them. :D

This is a kind of Rice noodles quite popular in South India. It differs from its cousin Idiyappam in the sense of input material and a slight difference in the way it is cooked. However, both end up looking and tasting the same.

Now, I’m not gonna lie to you. This ain’t easy. And the process of making the sevai ain’t pretty either. And it requires a special equipment for making the noodles. A Pasta machine with a spaghetti attachment won’t work here as we’re not dealing with “dough” but with “steamed batter” (if it makes any sense). The equipment is the “Sevai Achchu”. A while ago, I shared the pic on my Facebook page and everyone was curious to know what it did. Well, it looks like this –

That small cylindrical cup like thing holds the steamed rice cake. The stick like thing on the top is used to screw it into the cylindrical cup such that the rice cakes come out in the form of noodles. The machine has to stay in place. So you could ask your kids or someone else to help you out with that OR do what we do – secure it in between your thighs. Like i said – not pretty. But might I add – oh so worth it!

Oops, before I forget, the sevai making is part 1. But you’ve got to give it some flavor right? Well, you could really do any thing you like. You could make a Coconut Sevai (which is pretty much like the coconut rice I shared a while back, except instead of rice – you add the cooked rice noodles). Or you could do any variation. In this post, I’m only going to be showing you how to make the Sevai (Rice Noodles).

AND – Special thanks to my Aunty for letting me tag along and click pictures of every step! It wasn’t easy, but she didn’t mind either! :)

 

And now – the recipe for Sevai (South Indian Rice Noodles)

Before the pictorial, here’s a short video on the main Sevai making part. I apologize for the really flashy video!

Soak Idli Rice in water overnight or for 6-8 hours

In a wet grinder or a blender, using a little water, grind to a fine batter.
 

Add a couple tablespoons of Sesame oil. (Til oil or any vegetable oil). Mix well and let it rest for a while.

Remember the idli plates? Pour a bit of batter into each groove of the Idli plates. If you don’t have them, just pour into small cups or a round baking dish.

Cook in the cooker without the whistle for 7-8 minutes / Steam for 7-8 minutes until the batter is cooked.

Give it a minute rest and using a sharp, flat spoon, scoop out the rice cakes. Unlike the IDLIs, these will be hard.

With these IDLIs, you have to work a bit fast as they are easier to work with when hot. In the Sevai-Maker’s hole, stuff 2-3 steamed IDLIs or how much ever you can. Close with the lid on top.

Start rotating the top into the hole so that the SEVAI (Noodles) are formed. Make sure to have a plate below the Sevai maker to catch the noodles. You’ll have to ask someone else to hold the sevai maker for you while you rotate, or you could fix the make between your legs or thighs. :D

Here’s is another shot.

Collect all the Noodles in a large vessel.

Let them cool a bit. Then with your hands, gently separate the noodles as much as possible. After all, these are starchy and may tend to stick.

Your rice noodles are ready! You can now proceed to flavor them however you like. (I made Lemon flavored Sevai with them – recipe coming soon!)

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Making Rice Noodles | South Indian Sevai / Idiyappam
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Noodles, Breakfast, Tiffin
Cuisine: South Indian
Serves: 4 (around 4-5 cups)
Ingredients
  • 2 cup Idli Rice (*See Note)
  • Water
  • Wet Grinder (or a strong blender)
  • Sesame Oil (or any vegetable oil)
  • Salt (to taste)
Others
  • Sevai Achchu (or the Sevai Maker)
Instructions
  1. Soak Idli Rice in water overnight or for 6-8 hours
  2. In a wet grinder or a blender, using a little water, grind to a fine batter.
  3. Add a couple tablespoons salt and Sesame oil. (Til oil or any vegetable oil). Mix well and let it rest for a while.
  4. Pour a bit of batter into each groove of the Idli plates. If you don't have them, just pour into small cups or a round dish with slightly high sides.
  5. Cook in the cooker without the whistle for 7-8 minutes / Steam for 7-8 minutes until the batter is cooked.
  6. Give it a minute rest and using a sharp, flat spoon, scoop out the rice cakes. Unlike the traditional IDLIs, these rice cakes will be hard.
  7. With thee IDLIs, you have to work a bit fast as they are easier to work with when hot. In the Sevai-Maker's hole, stuff 2-3 steamed IDLIs or how much ever you can. Close with the lid on top.
  8. Start rotating the top into the hole so that the SEVAI (Noodles) are formed. Make sure to have a plate below the Sevai maker to catch the noodles. You'll have to ask someone else to hold the sevai maker for you while you rotate, or you could fix the make between your legs or thighs.
  9. Collect all the Noodles in a large vessel.
  10. Let them cool a bit. Then with your hands, gently separate the noodles as much as possible. After all, these are starchy and may tend to stick.
  11. Your rice noodles are ready! You can now proceed to flavor them however you like.

 

One thought on “Making Sevai | South Indian Rice Noodles

  1. this is super cool! :) Brings back a lota memories from my childhood! Hats off to your patience!

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