Traditional Indian handmade wheat vermicelli (gehu seviyan), made from firm dough of whole wheat flour, water, and salt, extruded through a sevaiya maker or hand-pressed into thin strands, sun-dried, and ready to cook; a versatile base for sweet kheer or savory upma, popular during festivals like Diwali and Eid in North India and Maharashtra.
Ingredients (key points):
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Wheat flour (gehu ka atta, preferably coarse)
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Water (for kneading firm dough)
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Salt (to taste, minimal)
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Oil or ghee (optional, for dough softness)
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Ghee (for roasting when cooking)
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