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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.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Breakfast
Cuisine Indian, South Indian
Servings 6 servings
Calories 302 kcal

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

Serving: 1servingsCalories: 302kcalCarbohydrates: 53gProtein: 6gFat: 7gSaturated Fat: 6gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 3mgSodium: 18mgPotassium: 160mgFiber: 2gSugar: 2gVitamin A: 37IUVitamin C: 7mgCalcium: 50mgIron: 1mg
Keyword breakfast
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