shevai
Also known as:
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Also known as:
Per 100g
Nutrition data source: USDA FoodData Central
A delicate nest of steamed rice flour noodles, light and airy. This South Indian classic is incredibly versatile, perfect with sweet coconut milk for breakfast or a savory vegetable stew for dinner.
A delicious South Indian scramble of soft rice vermicelli, fluffy eggs, and aromatic spices. This quick and flavorful one-pan meal is perfect for a hearty breakfast or a light dinner, ready in under 30 minutes.
A quick and satisfying South Indian breakfast made with thin rice vermicelli, savory spices, and fluffy scrambled eggs. This one-pot meal is perfect for busy mornings and comes together in under 30 minutes, offering a protein-packed twist on the classic semiya upma.
A quick and light South Indian breakfast made with thin rice vermicelli, tempered with classic spices. It's a savory, tangy, and satisfying dish that comes together in under 25 minutes, perfect for busy mornings.
Shevai is a high-carbohydrate food that provides a quick source of energy and is naturally very low in fat. While the refined wheat version is lower in fiber, choosing whole wheat or millet-based shevai can improve its nutritional profile and aid in digestion.
A 100g serving of shevai contains approximately 375 calories, 82g of carbohydrates, and 7.5g of protein. It is a calorie-dense grain product, making it an effective energy source for active individuals.
Traditional shevai is made from semolina or wheat flour and contains gluten. However, gluten-free versions made from rice, ragi (finger millet), or corn are common alternatives for those with celiac disease or gluten sensitivity.
Shevai can be part of a weight loss diet if consumed in moderation and paired with high-fiber vegetables and lean proteins. Because it is high in carbohydrates, portion control is essential to avoid exceeding daily calorie goals.
In its dry form, shevai is typically vegan as it is made from flour and water. However, many traditional preparations involve milk (like Kheer) or ghee, so ensure you use plant-based substitutes during cooking if you follow a vegan diet.
For savory dishes like Upma, roast the shevai until golden, then boil it in water until tender. For sweet dishes like Kheer, simmer the roasted shevai in milk with sugar and spices until it reaches a soft, creamy consistency.
Shevai has a very mild, neutral flavor similar to pasta. Its thin, delicate texture allows it to easily absorb the flavors of the spices, broths, or sweetened milk it is cooked in.
shevai is a versatile ingredient found in cuisines around the world. With 375 calories per 100g and 7.5 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the grain category with complete nutrition information.
View all grain →Store dry shevai in an airtight container in a cool, dry place to prevent it from becoming stale or attracting pests. When kept away from moisture, it can last for 6 to 12 months.
Diabetics should consume shevai in moderation because its high carbohydrate content can cause blood sugar spikes. Opting for whole-grain or millet-based shevai and eating it alongside fiber-rich vegetables can help manage the glycemic response.
Not necessarily. While 'shevai' is a general term for vermicelli in India, it is most commonly made from wheat or semolina. Rice vermicelli is a specific variety made from rice flour, which is naturally gluten-free and has a slightly different texture.