India is not known as a land of noodles, but it has traded with
the Middle East, China, Southeast Asia Europe and Africa for thousands of
years, and been exposed to noodles from all directions. Indian noodles
may be made of wheat, rice or millet. They are used in a number of dishes
very popular in India, particularly for breakfasts and deserts. We are
also including here some small dried "noodle-like" dumplings widely
used in India.
Photo of temple painting from Tamil Nadu by Nireekshit,
distributed under license Creative Commons
Attribution-ShareAlike v3.0 Unported.
Sevai - [009 Shyavige]
The photo shows the thinnest (0.027 inch / 0.75 mm diameter), but
thicker ones are often used in India. Just make sure you get rice
noodles, not bean starch noodles - they look identical dried, but
nothing alike when cooked. Rice noodles are often used for breakfast
dishes, but can appear in other roles as well. They are often flavored
with tamarind, lemon, coconut, and spices.
Seviyan - [036 Xevaiyan, "Vermicelli"]
This pasta isn't much shipped from India, and why would it be when
Capellini is so easily available in North America? In most Indian
recipes, it is broken to 2 or 3 inches and roasted in oil with spices
until a light golden color before adding liquids. In India it is also
sold "pre roasted". It is used for breakfast dishes, usually cooked
with water, and for sweet desert dishes, usually cooked with milk.
Wadi - [339 Vadi, Bori, Bodi, Mungaudi]
Those on the left are Chora Wadi, made from small dark green chickpeas
(peeled), and those on the right are made are Moong Wadi, made from mung
beans (peeled). Urad dal is also often used. The chana are about
0.55 inch diameter at the base, and the Moong about 0.63 inch diameter
at the base. Both were purchased from a large Indian market in