Rice Vermicelli Maker
grabcad
Southern India, specifically Tamil Nadu and Karnataka, enjoys Sevai or Shyavige or santhakai - a rice vermicelli. Santhakai also uses other food grains like wheat and ragi. Distinct from its cousin idiappam, sevai's production process and ingredients differ. Popular for breakfast or dinner, sevai is digestible as it can be oil-free or have minimal oil and steamed. With a total volume of 391,064.45 cubic millimeters and a mass of 2,972.76 grams, this dish is a regional favorite.
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