The press used to make sevai and idiyappam are essentially the same. Sevai is also typically not served with curries other side dishes, but rather mixed with a flavoring like lemon, tamarind paste, coconut, or uddina pudi (a type of powder made from black gram dal in Karnataka). Called shavige in Karnataka, it can also be prepared with cooked vegetables and tempered with spices with a dash of lemon juice.