What is Sevai?

Sevai is a type of South Indian rice noodles that can be eaten simple or used as a base for more complicated Indian cuisine. Indian home chefs usually make Sevai from parboiled rice extruded through a specialized pasta print. Sevai gets its texture from the rice paste, which was further softened in the steamer. These noodles are usually consumed with a small amount of oil and are popular in many Indian homes as part of dinner and breakfast.

Santhakai refers to another method of production of these types of noodles of rice. Instead of rice, Santhakai is usually made of wheat or a type of flour called ragi. The production process from zero is very similar to the Sevai production process. In some areas of India, conditions are used interchangeably for the same types of noodles. Indian cuisine experts claim that these two are separate meals due to the raw ingredients. And the ability to mix well with different flavors. Along with vegetables are noodles one of the terminals traditionally vegEtarian Indian cuisine. Lemon and coconut are a popular taste option for Sevai.

To make the rice sevai from scratch, the home cook starts with cooking rice and then soak it until it is soft enough to crush into the paste. Although dried, prepared Sevai can be found in special Indian stores, experienced Indian chefs recommend from rice, claiming that the taste of the resulting Sevai is more authentic. Creating rice paste for Sevai is the most demanding part of the process, but mixing and kneading is essential for a good end result.

Many Indian home chefs cut rice, then cook until it resembles a very strong paste that looks similar to a dough with bread, which then cools down slightly and mixes. At this point, salt is mixed for flav or oil to prevent the paste from holding the paste in the inside of the steamboat or pasta machine. The home cook then converts the dough intoSmall round or oval balls that fit more easily through the extruder.

Before the paste can be flowing through the pasta extruder, it must be steamed for about 15 minutes. This step is important to provide these rice noodles by their unique texture. Finished noodles can then be mixed with added flavor such as grated coconut, curry, lemon peel and sesame oil.