Sevai
Sign in to saveSevai (), also called shavige, semiya, (), saemia () and santhakai (), is a type of rice vermicelli dish popular in India. While typically made from rice, varieties made from other food grains like wheat, ragi, and others can also be found.
In the Vinony graph
Vinony's link graph records 492 inbound references to Sevai, and connects out to cuisine of Odisha, Adhirasam and chutney.
It is catalogued under topics including Indian noodles, Indian rice dishes and Sri Lankan noodles.
Vinony links it to 14 Wikipedia language editions.
Key facts
- Prepared food.name
- Sevai
- Prepared food.image
- Punjabi Sawian (Punjabi Vermicelli).JPG
- Prepared food.image_size
- 250px
- Prepared food.alternate_name
- Shavige
- Prepared food.country
- India
- Prepared food.type
- Rice noodle/rice vermicelli
- Prepared food.main_ingredient
- Rice
- Prepared food.variations
- Santhakai
via Wikipedia infobox
Wikidata facts
- Image
- Sevai plain320.jpg
Show 1 more fact
- Commons category
- Sevai
via Wikidata · CC0
~3 min read
Encyclopedic overview
6 sectionsContents
- History
- Preparation
- Ingredients
- ''Sevai'' versus ''idiyappam''
- See also
- References
Sevai (), also called shavige, semiya, (), saemia () and santhakai (), is a type of rice vermicelli dish popular in India. While typically made from rice, varieties made from other food grains like wheat, ragi, and others can also be found.
==History== According to food historian K. T. Achaya, references in the Sangam literature mentions sevai and idiyappam around 1st century CE. Lokopakara (1025 CE) a cookbook in Kannada also mentions method of making sevai and a mold-presser used for it.
Excerpted from Wikipedia’s “Sevai” article, available under the CC BY-SA 4.0 licence.