Homemade Seviyan (Vermicelli)
Homemade seviyan made from scratch with flour, egg, cornstarch, and oil. Rolled into thin sheets, cut into delicate vermicelli strands, and dried for use in sweet or savory dishes.
Ingredients
- 2 cups all-purpose flour maida
- 1 large egg
- 1/2 teaspoon salt
- 1 tablespoon cornstarch
- 1 tablespoon oil
- 1/2 cup water or as needed
- Extra flour for dusting
Instructions
- In a bowl, mix the all-purpose flour, cornstarch, and salt.
- Add the egg and oil, then mix well.
- Gradually add water and knead into a smooth, firm dough.
- Cover and let the dough rest for 20-30 minutes.
- Divide the dough into portions and roll each portion into very thin sheets, dusting lightly with flour.
- Stack the sheets and cut them into very thin, long strips.
- Gently separate the strips and arrange them into loose nests.
- Let the homemade seviyan dry completely before storing or cooking
Notes
Add water gradually because the amount needed may vary.
Allow the dough to rest before rolling.
Roll the sheets as thinly and evenly as possible.
Dust lightly with flour between stacked sheets to prevent sticking.
Use a sharp knife to cut uniform vermicelli strands.
Separate the strands gently after cutting.
Dry the vermicelli completely before storing.
Drying time depends on strand thickness and humidity.
Allow the dough to rest before rolling.
Roll the sheets as thinly and evenly as possible.
Dust lightly with flour between stacked sheets to prevent sticking.
Use a sharp knife to cut uniform vermicelli strands.
Separate the strands gently after cutting.
Dry the vermicelli completely before storing.
Drying time depends on strand thickness and humidity.