How to make Seviyaan -

Delicious seviyaan made with rice flour and steamed to perfection.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Rice flour (चावल का आटा), Salt (नमक)

Cuisine : South Indian

Course : Snacks and Starters


For more recipes related to Seviyaan checkout Vazha Elai Kozhakattai, Vazha Elai Kozhakattai, Rice Flour And Spring Onion Cheelay, Nivagrya . You can also find more Snacks and Starters recipes like Keerai Vada Dahi Poha Tadka Butter Cinnamon Cookies Makai ka Cheela

Seviyaan

Seviyaan Recipe Card

Print

Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 16-20 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Seviyaan Recipe

  • Rice flour 2 cups

  • Salt to taste

  • Oil 4 teaspoon to grease

  • Jaggery powder to sprinkle

  • Coconut and jaggery milk to serve

Method

Step 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.

Step 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.

Step 3

Grease a chakli press fitted with sev attachment. Shape the mixture into a thick long cylinder and stuff it in the chakli press.

Step 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.

Step 5

Keep each seviyaan roundel on a serving plate, sprinkle jaggery powder over it and serve warm with coconut and jaggery milk.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.