Sevi / Dhoodh Dhoulo / Paal kolukattai


Raw Rice Flour(Pulungal Arisi) – 1 cup or Rice Flour (Pacharisi Maavu which is available in stores) – 1 cup
Milk – 600 ml
Sugar – to taste (10 to 12 tbsp)

Cooking Instructions:

Wash and clean the raw rice and dry it well. Grind it to a fine powder using your food processor or mixie. You can store this flour in an air tight container and can use whenever you require, if you prepare in large quantity.

We can prepare this dish using the rice flour available in stores also but it will be little hard when cooked. Or else otherwise the taste will be same.

Take a cup of flour and mix enough water gradually to make it dough. The dough should be very thick in consistency like the chapatti dough. No need for fermentation. Wrap the dough in a clean towel for about 15 minutes so that the excess water in dough will be absorbed by the towel. Sevi dough is shown in the picture.

Now make number of small balls from the dough and press it a little by keeping the ball in your left hand and flatten it slightly with your index finger and middle finger. Now these flatten balls are all the "dhoulos". I have shown it in the picture how dhoulos will look like.

Take about 3 to 5 dhoulos aside and dilute it in 5 tbsp of water.

In a heavy bottomed vessel bring milk (do not add water in the milk) to boil well. When the milk starts to boil well, simmer the flame, drop the flatten balls one by one in the boiling milk. The batter won’t dilute. So do not worry. Add enough sugar and dhoulos diluted in water to it and let it to boil well and let the flatten rice balls to cook thoroughly. It will take at least 10 minutes to cook. We are adding the dhoulos diluted in water in milk to thicken the milk.

Keep stirring it slowly in regular interval so that the balls won’t stick to the vessel. It takes about 10 to 12 minutes to cook. To check out whether the flatten balls are cooked or not, you can take a piece of dhoulo from the boiling milk and if u split it into two halves, you should not find batter uncooked inside.

Once the dhoulo is cooked well, switch off the flame and sevi is now ready to serve. Serve it in small bowls.


If u start to drop ball before the milk starts to boil, the batter will surely dilute in milk and the dish will get spoiled. So keep in mind that the milk should boil well while you drop the dhoulas.


raaji said...

this looks like a new dessert entry....

Cham said...

Look like paal kozhukattai but the shape is different & the name is totally new :) Looks delicious ur dish

SriLekha said...

thanks raaji!

thank u cham!

Sujatha said...

this is a new recipe to me, Sri. Never heard of this name.. looks creamy and delicious..

SriLekha said...

thanks sujatha!

LG said...

this dish is totally new to me. Looks very creamy :)


nice dessert .. i like the new look of your blog .. looks lovely

SriLekha said...

thanks LG!
thanks vegetable platter!

rekhas kitchen said...

hi nice recipe it is very new to me will try it sure thanks for adding me in your blog thanks a lot dear

Sireesha said...

This is a new recipe to me, Srilekha. Looks rich ,creamy and delicious..Aamitesh must have loved this.

SriLekha said...

thanks rekha and tell me how it comes out!

thanks sireesha! ya yes amiitesh loved it so much!