Homemade Rice Sevai (Rice Noodles) Recipe
A popular south indian rice noodle made using an extruder in a traditional way. Sevai is often flavoured with Lemon, Tamarind, Tomato, Coconut, etc. and tastes best when served warm. Popular accompaniments for plain sevai are sweetened coconut milk, more-kuzhambu (a typical south indian gravy made from buttermilk, several vegetable kormas and mutton/chicken/fish korma.
Ingredients
2 cups parboiled/idli rice - soaked overnight.
Salt to taste
Idli steamer
Seva nazhi or extruder.
Directions
Grind the soaked parboiled rice to a soft batter with little salt added to it. The consistency should be that of dosa batter. Pour it and it should fall easily.
In the idli plates, smear oil or spray with cooking spray. Ladle out the batter in the cups and steam on high for about 7 - 10 minutes. Lower the flame, remove idli plates and scoop out the steamed batter. These should look like small idlis sunken in the middle. Pop four such idlis into the extruder and turn to get silky soft thin rice noodles. Remove and cool. Repeat the process till batter is done. The preparation of this dish is a bit laborious especially during pressing the idli's the stand of the extruder has to be holded firmly.
In the idli plates, smear oil or spray with cooking spray. Ladle out the batter in the cups and steam on high for about 7 - 10 minutes. Lower the flame, remove idli plates and scoop out the steamed batter. These should look like small idlis sunken in the middle. Pop four such idlis into the extruder and turn to get silky soft thin rice noodles. Remove and cool. Repeat the process till batter is done. The preparation of this dish is a bit laborious especially during pressing the idli's the stand of the extruder has to be holded firmly.
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