Sevai using Sevai Nazhi (சேவை நாழி ,in tamil)Sevai | Idiyappam |String hoppers, is a popular South Indian breakfast or tiffin recipe. During my childhood days amma always makes sevai for tiffin and also it will be extended for dinner too. We never had idiyappam for breakfast. Sevai will always be done using sevai nazhi at out place. It is quite laborious but i still amaze at my mom as how she manages to do this tiring work even at this age with so much of enthusiasm. Though she was a working women, she used to make this sevai,after coming back from her work. Both mom and paati will sit together in the kitchen and do this ‘Project Sevai’. this sevai takes place in my mom’s kitchen especially when we have guests. Since many will not do sevai using sevai nazhi, she loves to serve them this rare tiffin for them. Recently my mom visited me and her 40 years old sevai nazhi is passed on to me. We are not a big fan of idiyappam or sevai but i wanted to try my hands on making this. Amma makes different varieties of sevai such as Lemon sevai, Thenga sevai, ulundu sevai, Thayir sevai and Vella sevai. When ever i wanted to make sevai, i use the instant ones available in the market.
Though i helped my mom in making this many times, never tried on my own. I don’t know how many of you will try this at home, but i want to post this recipe just for my memory and also to kindle the memories of many people reading this post.
Please share your experience in the comments section, if you have seen your mom or grandmother using this sevai nazhi at home.
Though i helped my mom in making this many times, never tried on my own. I don’t know how many of you will try this at home, but i want to post this recipe just for my memory and also to kindle the memories of many people reading this post.
Please share your experience in the comments section, if you have seen your mom or grandmother using this sevai nazhi at home.
Sevai using Sevai nazhi
Preparation Time : 15 mins + Soaking time 30 mins | Cooking Time : 10 Mins |Serves: 1-2
Idli rice 1/2 cup
Salt as needed
Water to soak the rice
Method:
- Heat water in a sauce pan, once it is hot switch off the flame. Do not boil the water.
- Add the idli rice to this and cover this and keep aside for 30 minutes to 1 hour.
- Drain the water later and grind this into a fine paste. Add water while grinding.
- The rice should be finely grind and no traces of rice should be there.
- Transfer this into a bowl. The batter should be in the consistency of the dosa batter.
- Add salt and mix well.
- No need to ferment the batter.
- Pour the batter in greased idli moulds and steam this for 8-10 minutes.
- The making of sevai using sevai nazhi needs 2 people. One person has to hold the legs of the nazhi.
- Immediately take the idlis out from the mould. Dump 2-3 idlis into the nazhi hole. Remaining idlis keep it in the idli plate and place in the steamer to retain the heat. No need to switch on the pan.
- The heat of the idli steamer is enough.
- Without any delay press the sevai nazhi to get super soft sevai.
- Repeat the same procedure for rest of the idlis. I made in small quantity and so i got it done in 2 batches.
- Once one batch is done, cover the sevai using a lid or a damp cloth to prevent dryness.
- If planning to use for any variety sevai, add a tsp of sesame oil on the top and gently mix it.
Method with step wise pictures:
- Heat water in a sauce pan, once it is hot switch off the flame. Do not boil the water.
- Add the idli rice to this.
- Cover this and keep aside for 30 minutes to 1 hour.
- Drain the water later and grind this into a fine paste. Add water while grinding.
- The rice should be finely grind and no traces of rice should be there.
- Transfer this into a bowl. The batter should be in the consistency of the dosa batter.
- Add salt and mix well.
- No need to ferment the batter.
- Pour the batter in greased idli moulds and steam this for 8-10 minutes.
- Immediately take the idlis out from the mould.
- Dump 2-3 idlis into the nazhi hole. Remaining idlis keep it in the idli plate and place in the steamer to retain the heat. No need to switch on the gas stove.
- The heat of the idli steamer is enough.
- The making of sevai using sevai nazhi needs 2 people. One person has to hold the legs of the nazhi.
- Without any delay press the sevai nazhi to get super soft sevai.
- Repeat the same procedure for rest of the idlis. I made in small quantity and so i got it done in 2 batches.
- Once one batch is done, cover the sevai using a lid or a damp cloth to prevent dryness.
- If planning to use for any variety sevai, add a tsp of sesame oil on the top and gently mix it.
Notes:
- Do not soak the idli rice in hot boiling water, else the rice will get semi cooked and will the sevai will not come out perfectly.
- You can add some jaggery or sugar and coconut to this plain sevai, mix it and eat.
- Though sevai using sevai nazhi is quite laborious,it is worth trying as we get super rice noodles.
In my home still they use only this nazhi for making sevai..no idiyappam till date..but the way they do is slightly different.me and my brother used to help out after coming back from school. There will be lemon, coconut n vella sevai everytime to serve ouf family of 8 members ?
Monthly once during weekend I do this… Such a long process… We usually do coconut and lemon.. My whole family loves it… We have morkuzhambu(just adding fried fenugreek with coconut and adding to buttermilk not to b cooked)as a combo…
We too make mor kuzhambu for sevai.
Hi Jeyashri , have you tried making idiyappam with rice flour in the nazhi ? I bought the nazhi and tried once but it didn't work . Do you think the nazhi will only work if we make idlis and press ?
Yes nazhi will work for idlis and press and not for rice flour one.
I buy the readymade 'Idiyappam Maavu', mix it in the hot water, pizhinjufy using omapodi holes.
Wow such a treat!! Whenever I visit my mom I ask her to do this and also help her with it. My girls love to watch the sevai coming out of the nazhi when we press it. And none of us wait for it to turn to a lemon sevai or anything at all . We just simply gobble it up with coconut and sugar.
We make this sevai as a treatonce in few years. Yes it is laborious but when family enjoy it, its worth the effort! However one thing puzzles me. We don't soak it in hot water like you just plain water! Is there any difference in doing so?
My mom says just to quick up the process and save the soaking time.
Where and which shop this type of sevai nadhi available
This one is my mom’s one -40 years old. Now a days we get in many shops in Chennai. I have seen in Ratna stores, Saravana stores