|
Sevai or shyavige or santhakai is a type of rice vermicelli popular in Southern India, particularly Tamil Nadu (Kongunadu region) and Karnataka. Santhakai is made out of other food grains like wheat, ragi, etc. also are increasingly becoming popular. Sevai is distinctly different from its cousin ''idiappam'' in the sense of input material, making process, and post-extrusion recipes. Sevai is popular as a breakfast or dinner food and is easily digestible as it can be made with less or no oil, and it is steamed. == Making == Sevai is mostly made fresh starting from rice grains. It is also prepared from a dried sevai packs (or rice sticks) like the instant ones in the Asian grocery stores. Traditionally, making of sevai at home consists of the following steps (with minor variations based on location and family customs): *Soaking of parboiled rice in cold water for about 3 hours *Grinding of soaked rice using a wet grinder into a fine paste *Making of dumplings from the rice paste and steaming the chunks (at least three variations are known in this step as follows) * *Sautéeing the paste into dough, make dumplings (also called kozhukkottais, steam the same on an idli vessel * *pour the paste into moulds of the idli vessel and steam the same * *Sautéeing the paste into dough, make dumplings, drop the same into boiling water and through cook * *Sautéeing the paste into dough, make medium-sized balls of the dough and pass it through "sevai press" into idli plates and then steam it. *Pressing of cooked dumplings into fine strands using a type of Sevai press 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Sevai」の詳細全文を読む スポンサード リンク
|