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Butter Sevai Recipe

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5 from 1 review

Recipe for butter sevai made with rehydrated rice vermicelli. Sevai tossed in butter, spices and herbs. Recipe with video.

  • Total Time: 25m
  • Yield: 3 servings 1x



2 tablespoon peanut oil
1/2 teaspoon fennel seeds
2 sprigs curry leaves
1 tablespoon minced ginger
1/2 cup onions, chopped
4 green chillies, sliced
1/2 cup tomatoes, chopped
1 teaspoon salt
1/2 teaspoon black pepper powder
3/4 teaspoon readymade chicken masala powder
2 tablespoon unsalted butter
2 tablespoon coriander leaves, chopped
200 grams dry rice vermicelli


Rehydrating the rice vermicelli

Take a pack of dry rice noodles and add it to a bowl. We will be using about 200 grams of the rice noodles for making the recipe today. Add boiling hot water to the dry noodles. Make sure that it’s completely immersed in hot water. Leave it aside for 3-4 minutes or according to what the package instruction says. After the said time our rice noodles should be well hydrated and soft. Drain the rice noodles on a colander. Our soft and fluffy noodles is ready. Set aside.

Making Butter Sevai

Heat oil in a wide pan. Any kind of vegetable oil will work fine for this recipe. Add in the fennel seeds, a few sprigs of curry leaves and some finely minced ginger. Saute these for a few seconds for the curry leaves to crisp up. Add in the chopped onions and the sliced green chillies. Adjust the green chillies according to your taste. Saute the onions for a few minutes till they are soft.

Once the onions are soft, add in the tomatoes and the salt. Cook for a few minutes till the tomatoes are soft and mushy. Once the tomatoes are cooked, add in the black pepper powder. Add in ready made, store bought chicken masala powder. You can use curry powder if you do not want to use chicken masala powder. Saute for a few seconds so the powders become aromatic. At this stage, add in a couple of tablespoons of unsalted butter. Mix well for the butter to melt and mix with the masala. Once the butter is melted, add in the rehydrated rice noodles. Add in some chopped coriander leaves. Mix well to combine.

Our delicious butter sevai is now ready. It is usually served with coconut chutney. It is best served hot. So serve immediately.

  • Author: Suguna Vinodh
  • Prep Time: 10m
  • Cook Time: 15m
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