Seviyan

Seviyan, also spelled seviyan, seviyaan or semiya, is the South Asian term for vermicelli, the thin pasta-like strands used in a variety of dishes. The word is common in Urdu and Hindi, and refers to dried vermicelli strands that come in several thicknesses and can be made from wheat flour, semolina, or rice flour. In usual practice, the strands are lightly toasted to develop nutty flavor before cooking.

Seviyan is used in both sweet and savory preparations. In dessert form, seviyan kheer (also called seviyan payasam) is a milk-based dish in which toasted vermicelli is simmered in milk with sugar, cardamom, saffron, and garnished with nuts such as almonds and pistachios. It is a traditional dessert for festivals like Eid and for Ramadan meals in South Asia.

Savory versions are common as well. Semiya upma, a South Indian breakfast dish, uses roasted vermicelli cooked with mustard seeds, curry leaves, vegetables, and spices. In Pakistan and parts of India, seviyan may be fried with onions, vegetables, and spices for a quick savory dish, or simmered in stock for a lighter preparation.

Nutritional aspects depend on ingredients; vermicelli is primarily carbohydrates. Dried seviyan has a long shelf life when stored in a cool, dry place. The dish name and use vary by region, but seviyan remains a widely recognized term for vermicelli-based preparations in South Asian cuisine.