Semeda Adye is the most popular food in the Tulunadu region. It can be said that this is the most original version of Indian noodles. It is made out of rice and served with sweetened and cardamom flavored coconut milk. This is the most popular combination during Krishna Janmashtami. It can otherwise be enjoyed with chicken curry, egg or fish curry, or with spicy coconut chutney, or just pickle. 

These homemade rice noodles are called “shevai” in Konkani, “ottu shavige” in Kannada and  “Idiyappam” in Malayalam. They are eaten during breakfast, but also served as part of the main course during special lunches/dinners.

Preparing Semeda Adye at home is not an easy process. It takes some effort to press the Semeda Adye maker (Semeda Mane). This is a favorite activity for children in the house to show off their strength! 

In the earlier days in Tulunadu, people had big Semeda Mane made out of wood. It was cumbersome, needed at least two people to press and one to receive the extruded Adye at the bottom. The modern day “Semeda Mane” is made of metal and a three leg machine. The new technology has enabled reduction of effort by half.

One good thing about Semeda Adye is that it can be sun dried and preserved in containers for later use. It can be steamed and used once again.


Ingredients for Semeda Adye

Rice 1 cup

Coconut 1 cup


 For sweet milk 

1 cup coconut 

1 tsp cardamom pd 

1 cup jaggery

1 cup ripe banana (optional)


Method to prepare Semeda Adye

Soak rice for 2-3 hours. Grind it along with coconut into a smooth paste. 

Heat a large pan on medium flame, pour the dough and keep stirring it. 

Cook till the mixture becomes thick like chapathi dough (it takes around 10 mins). 

When it is still hot, make big balls of this dough and steam them (like idlis) for around 10-15 mins.

Take the balls in a greased Semiye Press (Semeda Mane) and get your Rice Semiye.


Preparation of Sweet Coconut Milk

To prepare sweet coconut milk, extract thick coconut milk by grinding 1 cup grated coconut with 1-2 cups of water into a fine paste. 

Strain the coconut milk and squeeze out coconut milk from the ground coconut. 

Add powdered jaggery and dissolve it in the coconut milk. 

Add jaggery depending on how sweet you want the coconut milk to be. 

Add 1/2 teaspoon cardamom powder and mix well. 

Serve along with Semige.

You may also add ripe and crushed bananas to enhance flavour.