This is an old revision of this page, as edited by Vprajkumar (talk | contribs) at 00:47, 26 January 2009 (→See also). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.
Revision as of 00:47, 26 January 2009 by Vprajkumar (talk | contribs) (→See also)(diff) ← Previous revision | Latest revision (diff) | Newer revision → (diff) | It has been suggested that this article be merged with Sevai. (Discuss) Proposed since October 2007. |
Santhakai is a local name for Sevai, a type of rice noodles. This name is popular in the western regions of Tamil Nadu, comprising districts like Coimbatore, Erode, Salem, etc. Even minor variants (corrupt/modified forms) of this name are prevailing too. Santhavam, Santhavai are a few of these. In Tamil, these are written சந்தைக, சந்தவம், சந்தைவ.
This form of rice noodles is unique in the following aspects:
- Made from parboiled rice against raw rice for Idiyappam
- Making process starts with wet grinding of soaked rice into fine dough, against powdering of rice into a flour.
- Steam-cooking of dumplings made out of this dough and pressing through a perforated plate, against pressing (extruding) the dough first and then cooking.