Making Rice Noodles | South Indian Sevai / Idiyappam

  • Author: Kavitha
  • Prep Time: 6 hours
  • Cook Time: 3 hours
  • Total Time: 9 hours
  • Yield: 4 (around 4-5 cups) 1x


  • 2 cup Idli Rice (*See Note)
  • Water
  • Wet Grinder (or a strong blender)
  • Sesame Oil (or any vegetable oil)
  • Salt (to taste)


  • Sevai Achchu (or the Sevai Maker)


  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.

  • Category: Noodles, Breakfast, Tiffin
  • Cuisine: South Indian