Delicious seviyaan made with rice flour and steamed to perfection. This is a Sanjeev Kapoor exclusive recipe.

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Main Ingredients Rice flour, Salt
Cuisine South Indian
Course Snacks and Starters
Prep Time 16-20 minutes
Cook time 31-40 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Seviyaan

  • 2 cups Rice flour
  • to taste Salt
  • 4 teaspoon to grease Oil
  • to sprinkle Jaggery powder
  • to serve Coconut and jaggery milk


  1. Boil 2 cups water in a deep non-stick. Add salt, oil and rice flour and mix well for a minute. Cover and cook for 5 minutes on low heat.
  2. Transfer the mixture onto a parat and mash it with the back of the ladle till it cools down a bit and then knead it with your hand till it becomes pliable.
  3. Grease a chakli press fitted with sev attachment. Shape the mixture into a thick long cylinder and stuff it in the chakli press.
  4. Heat sufficient water in a deep non-stick pan, place a banana leaf lined steamer in it and grease the leaf with oil. Pipe out the mixture in roundels on the banana leaf, cover and steam for 5-10 minutes. Make more similarly.
  5. Keep each seviyaan roundel on a serving plate, sprinkle jaggery powder over it and serve warm with coconut and jaggery milk.