Traditional RiceSevai is the safe steamed food with very soft texture and is one of the most liked recipe by most of us. Since it is made of Puzhungal arisi / parboiled rice it has its own aroma. In Tirunelveli and Kanyakumari districts its paired with Morkuzhambu and Pappad where is in Other parts Varieties of Sevai are made like Lemon Sevai, Coconut Sevai and Sweer Sevai...
- Pre time: 30 mins
- Cooking time: 35 mins
- Serves: 6
Ingredients for making Traditional Sevai (Rice stringhoppers):
- Puzhungal arisi / Parboiled rice 3 cups
- Salt to taste
- Coconut oil or Gingelly oil 3 tea spoons
How to make Traditional Sevai (Rice stringhoppers)?
- Wash the rice and soak the rice for three hours.
- Then grind the rice with salt and water to very fine paste in wetgrinder or mixie.
- Let the consistency be slightly thinner than our dosa batter.
- Keep aside the batter for three hours.
- In a broad pan or cooker pan pour the batter with oil and switch on the stove.
- Keep stirring continuously.
- Stir till the batter becomes thick like the chappati dough and looks glossy.
- Wet your palm and touch the dough. It should not stick to your hand.
- Now make orange size balls of the dough and steam in idli plates for 25 minutes.
- After 25 minutes, keep the flame to low and with a ladle transfer the steamed balls one by one in to the Sevai maker and press it out.
- The Sevai is ready now to serve with Morkuzhambu and Pappad.