How Shevay is Made: The inside story machine made shevay

Sevai (Hindi : सेवई), shavige (Kannada: ಶಾವಿಗೆ) or santhakai (Kongu Nadu: சந்தகை), or Saemia is a type of rice vermicelli popular in northern India as a dessert while popular in Tamil Nadu, Karnataka and some parts of Kerala as a dessert. While typically made from rice, varieties made out of other food grains like wheat, ragi, and others can also be found. Sevai is a popular dessert in Bihar and Uttar Pradesh as a dessert after dinner
Sevai is mostly made fresh starting from rice grains. It is also prepared from dried sevai packs (or rice sticks) like the instant ones in the Asian grocery stores. Traditionally, making of sevai at home consists of the following steps (with minor variations based on location and family customs):
Soaking of parboiled rice in cold water for about 3 hours
Grinding of soaked rice using a wet grinder into a fine paste
Making of dumplings from the rice paste and steaming the chunks (at least three variations are known in this step as follows)
Sautéeing the paste into dough, make dumplings (also called kozhukkottais, steam the same on an idli vessel)
pour the paste into moulds of the idli vessel and steam the same
Sautéeing the paste into dough, make dumplings, drop the same into boiling water and through cook
Sautéeing the paste into dough, make medium-sized balls of the dough and pass it through "sevai press" into idli plates and then steam it
Pressing of cooked dumplings into fine strands using a type of sevai press
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