Sevai rasu

Recipe by
Total Time:
2 hours
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Drinks Recipes. You may also want to try Easy Sangria, Fruit Punch with Whipped Cream, Ginger Beer, Chettinad Panagam

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  • For the Sevai:
  • 1 cup - rice flour
  • 2 cups - Water
  • A pinch of salt
  • 1 tsp - Oil
  • For the Rasu:
  • 2 tbsps - Coconut milk
  • 2 cups - Milk (Quantity can be changed as per desired)
  • 1/4 cup - Jaggery powder (Depending on the sweetness desired).
  • 7-8 - Elaichi

How to Make Sevai rasu

  • On a medium flame, mix the rice flour and the water.
  • Once the mixture is hot keep stirring it till the rice flour cooks.
  • The colour changes from white to a little pinkish and the paste which started out with now turns almost into a ball.
  • It would take about 15-17 mins.
  • Add the oil when the mixture is still hot.
  • Apply a little oil into your palm and then make big balls of the mixture.
  • Steam these in a cooker or container for about 10 mins.
  • Test if the balls have cooked. Insert a clean knife and see if it comes out clean.
  • Now, just like one makes chaklis, put these balls through the chakli stainers.
  • The sieve to be of the ones used for thick sev.
  • The vermicelli is ready.
  • For the rasu:
  • Mix all the Ingredients in a mixer to a fine juice.
  • Chill the rasu.
  • Pour the Rasu over sevai and its ready to eat.