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Sevai (Hindi: सेवई), [1] [2] also called shavige (Kannada: ಶಾವಿಗೆ), saemia (Telugu: సేమియా) and santhakai (Tamil: சந்தகை), is a type of rice vermicelli dish popular in India. [3] While typically made from rice, varieties made from other food grains like wheat, ragi, and others can also be found.
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Sev is a popular Indian snack food [1] consisting of small pieces of crunchy noodles made from chickpea flour paste, which are seasoned with turmeric, cayenne, and ajwain [2] before being deep-fried in oil. [3] [4] [5] These noodles vary in thickness. [6] Ready-to-eat varieties of sev, including flavoured sev, are available in Indian stores. [7]
The noodles are served with grated coconut and jaggery, or gur (date palm sugar). In some areas, gula melaka (coconut palm sugar) is the favourite sweetener. Putu piring is a version of putu mayam in which the rice flour dough is used to form a small cake around a filling of coconut and gur or jaggery.
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Khao Poon stands as a widely favored noodle soup in Laos, characterized by its use of Lao rice vermicelli and a variety of proteins like pounded chicken, fish, or pork, typically in a coconut milk broth, seasoned with traditional Lao ingredients such as fish sauce, padaek, lime leaves, galangal, garlic, shallots, Lao chilies, and fish mint.
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Khauk swè thoke (Burmese: ခေါက်ဆွဲသုပ်; pronounced [kʰaʊʔ sʰwɛ́ θoʊʔ]; lit. ' noodle salad ') is an a thoke salad dish in Burmese cuisine.A wheat noodle salad, it is made with dried shrimp, shredded cabbage, carrots, fish sauce, lime and dressed with fried peanut oil.