Sevai Recipe | Santhagai Recipe
Sevai recipe also known as rice sevai or santhagai served with more kuzhambu & vathal. Traditional string hoppers dish made using rice using traditional method called as sevai naali. Best combination for sevai is more kuzhambu, but you can enjoy it with chicken curry or mutton curry. Learn how to make sevai with stepwise pictures and video.
Equipment
Sevai naali
Idli Steamer
Grinder or Blender
Ingredients
For Rice Sevai (Santhagai)
- 2 cups Idli Rice
- Water as needed
- Salt to taste
Mor Kuzhambu Ingredients
- 1 cup Fresh Coconut grated
- 4 no Green Chillies
- 1 teaspoon Cumin Seeds
- Salt to taste
- Water as needed
- ½ cup Yogurt / Curd
For Tempering
- 2 teaspoon Coconut Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Split Urad dal
- 1 sprig Curry leaves
- 5 piece Onion Vadam (Thalippu Vadam) or use 5 shallots
For Fryums
- Koozh Vathal or Rice Vadam
- Oil for Deep frying
Instructions
- Soak rice overnight. Next day grind it in a wet grinder or mixie till it is smooth and soft. The batter has to be thick. Mix salt in this thick batter, and steam it in idli steamer for 10 to 15 mins.
- Once it is steamed, remove it from the idli steamer and take the sevai kattil, and put the steamed idlies in that and press to get fine rice noodles. Dont let the idlies cool, it should be pressed when it is hot. Thats it sevai done.
- Now lets make the more kuzhambu. Take all the ingredients given for kuzhambu except curd and make it into a smooth puree. Set aside till use.
- Now heat oil in a kadai. Add all the tempering ingredients in it. Saute it for a min.
- Pour the ground coconut mix and some water, this kuzhambu has to be watery. Now mix this well and bring it to boil. Once it reaches boil, take it off the stove and pour it into a bowl. Add in curd and mix well. Mor kuzhambu done.
- Now to make vathal, heat oil for deep frying, add in koozh vathal and fry till it is well fried. strain and set aside. Serve.
Video
Notes
- You have to grind the rice till it is smooth, so it can be pressed easily through the kattil.
- Steaming the rice is very important. So steam it well, this will cook the rice well and sevai will come non sticky.
- This method should be pressed only using the traditional sevai kattil. You need a lot of muscle and strength to press this using the hand sevai maker. There is another method in which you can use hand sevai maker, will post that soon.
- You can serve this with chutney or any spicy chicken curry. But the above mor kuzhambu and vathal is the perfect and traditional way of eating it.
- Don't let the idlies cool, because then it will be hard to press it out of the sevai maker. Always press the sevai when the idlies are hot.
Nutrition
Nutrition Facts
Sevai Recipe | Santhagai Recipe
Serving Size
1 servings
Amount per Serving
Calories
302
% Daily Value*
Fat
7
g
11
%
Saturated Fat
6
g
38
%
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
1
g
Cholesterol
3
mg
1
%
Sodium
18
mg
1
%
Potassium
160
mg
5
%
Carbohydrates
53
g
18
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
6
g
12
%
Vitamin A
37
IU
1
%
Vitamin C
7
mg
8
%
Calcium
50
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.