Last Updated on 4 months by Neha Deshmukh

Idli Sevai Recipe – Authentic South Indian Rice Noodle Recipe

Introduction

Okay, let’s be real – who doesn’t love idli? That fluffy, comforting steamed cake is a South Indian staple for a reason. But have you ever had idli…as noodles? Yep, you read that right! This Idli Sevai recipe is something my grandmother used to make, and it’s a brilliant way to repurpose leftover idli batter (or make a special treat!). It’s surprisingly easy, incredibly delicious, and a fun twist on a classic. Get ready to impress your family and friends with this authentic South Indian rice noodle recipe!

Why You’ll Love This Recipe

This isn’t just about using up leftover batter, though that’s a definite bonus! Idli Sevai has a unique texture – softer than regular noodles, with a subtle fermented tang. It’s incredibly versatile; you can enjoy it simply seasoned, or dress it up with your favorite curries and chutneys. Plus, it’s a fantastic way to introduce the flavors of South India to anyone new to the cuisine.

Ingredients

Here’s what you’ll need to make this magic happen:

• 1 ½ cups parboiled rice (approximately 240g)
• 1 tsp salt (around 6g)
• 1 tbsp oil (about 15ml)

Ingredient Notes

Let’s talk ingredients for a sec, because getting these right makes all the difference!

Parboiled Rice: The Importance of Using Parboiled Rice

Don’t even think about using regular rice for this! Parboiled rice (also known as converted rice) is key. It has a different starch content that gives the sevai its perfect texture. It’s what allows it to hold its shape when pressed through the sevai maker.

Oil: Choosing the Right Oil for Flavor and Texture

Any neutral-flavored oil will work – sunflower, vegetable, or even light olive oil. I personally like using sunflower oil because it doesn’t impart any extra flavor, letting the rice and seasonings shine.

Salt: Balancing the Flavors

Salt is crucial for bringing out the flavors. Start with 1 tsp and adjust to your taste. Remember, you can always add more, but you can’t take it away!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the parboiled rice thoroughly. Then, soak it in plenty of water for at least 3 hours, or even overnight. This is super important for getting a smooth batter.
2. Drain the soaked rice completely. Grind it into a smooth batter, adding minimal water – you want the consistency to be similar to idli batter. It shouldn’t be too runny!
3. Mix in the salt into the batter and give it a good stir. Now, grease your sevai maker generously with oil. This prevents the sevai from sticking.
4. Method 1 (From Batter): Add 1 tbsp of oil to the batter. Steam ladles of batter in idli molds for about 15 minutes, until firm. Immediately press the hot idlis through the sevai maker to form noodles. Keep the remaining idlis warm while you work.
5. Method 2 (From Dough): Mix the batter with a little oil and water to form a soft dough. Divide the dough into 8 equal balls and steam them for 15 minutes. Press the warm, steamed balls through the sevai maker for extra-soft noodles.
6. Once you’ve pressed all the sevai, let it cool slightly. Then, season it with lemon juice, grated coconut, or your favorite spices.

Expert Tips

A few little things that can take your Idli Sevai to the next level:

Achieving the Perfect Idli Batter Consistency

The batter should be smooth and pourable, but not watery. If it’s too thick, add a tiny bit of water at a time until you reach the right consistency.

Maintaining Temperature for Soft Sevai

Working quickly is key! Pressing the idlis or dough through the sevai maker while they’re still warm results in the softest, most pliable noodles.

Troubleshooting Sevai Maker Issues

If the sevai is sticking, make sure you’ve greased the sevai maker really well. You can also try adding a little more oil to the batter.

Variations

Let’s get creative!

Vegan Idli Sevai

This recipe is naturally vegan! Just ensure the oil you use is plant-based.

Gluten-Free Idli Sevai

Good news – this recipe is also naturally gluten-free! Parboiled rice is a gluten-free grain.

Spice Level Adjustments

My family loves adding a pinch of red chili powder to the batter for a little kick. Feel free to experiment with other spices like turmeric, cumin, or coriander.

Festival Adaptations (Ganesh Chaturthi, Onam)

During Ganesh Chaturthi, we often serve Idli Sevai with a special coconut chutney. For Onam, it’s lovely with a spicy vegetable stew.

Serving Suggestions

Idli Sevai is incredibly versatile. Here are a few ideas:

• Simple Seasoning: Lemon juice, grated coconut, and a sprinkle of salt.
• Sambar & Chutney: The classic South Indian pairing!
• Vegetable Curry: Serve with your favorite vegetable curry for a complete meal.
• Coconut Chutney: A must-try accompaniment!

Storage Instructions

Leftover Idli Sevai can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a steamer or microwave. It tends to dry out a bit, so a splash of water can help restore its softness.

FAQs

Got questions? I’ve got answers!

What is the difference between Idli and Sevai?

Idli is a steamed cake made from fermented rice and lentil batter. Sevai (or idiappam) are thin rice noodles, often steamed or stir-fried. This recipe uses idli batter to make the sevai noodles!

Can I use regular rice instead of parboiled rice?

While you can try, the results won’t be the same. Regular rice doesn’t have the same starch content and will likely result in sticky, mushy sevai.

How do I prevent the sevai from sticking together?

Grease the sevai maker generously with oil. Also, don’t overcrowd the steamer – give the sevai enough space to steam properly.

What are some traditional accompaniments for Idli Sevai?

Sambar, coconut chutney, and a spicy vegetable curry are all classic pairings.

Can I make the idli batter ahead of time?

Absolutely! You can make the idli batter a day or two in advance and store it in the refrigerator. Just give it a good stir before using.