Sevai (Hindi: सेवई),[1][2] also called shavige (Kannada: ಶಾವಿಗೆ), saemia (Telugu: సేమియా) and santhakai (Tamil: சந்தகை), is a type of rice vermicelli dish popular in India.

According to food historian K. T. Achaya, references in the Sangam literature mentions sevai and idiyappam around 1st century CE.

Sevai is also typically not served with curries like 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.

Sankethi communities also differ from the norm in that they serve idiyappam like sevai, flavored with lemon, tamarind, or uddina pudi.