Parboiled rice (Puzhingalarissi) - 3 cups

Gingely oil - 3 tblspn
mustard seeds - 1 tspn
chana dal - 1 tblspn
red chilly - 1
green chilly - 5 nos
curry leaves


Grated coconut - 1 cup (optional).

Wash and soak the rice in water for 4 hours. Grind the soaked rice with salt to a fine paste. The batter consistency should be thicker than idli batter.

I am giving three ways to prepare the steamed dumplings

1)Sauteing the rice batter into dough and make dumplings and cook the dumplings in boiled water (My amma follows this method)

2) Sauteing the rice batter into dough and make dumplings and steam cook the dumplings in an idly steamer

3) Spoon the batter into oiled idly moulds and steam cook for 10 minutes ( I follow this which I learnt from my MIL)
Press the dumplings into sevai using a sevai press. As soon as it is pressed, sevai is left to cool on a plate. While it is warm, gently separate them.

Heat oil, Season with mustard. When mustard seeds crackle, add chana dal. When dal turns light brown, add red chilly broken into two, chopped green chillies and curry leaves. Add to the pressed sevai. Garnish with coconut. Serve with any chuntey of your choice.