Soak par boiled rice for 3 hours. Add salt and grind into a very very nice flour.Heat 1 tsp of oil in a fry pan and add the ground flour.Stir slowly in low heat for 10 minutes or until it becomes thick.Make this flour into large balls. Heat 2 litres of water in a large surface vessel. Add the large balls and allow to boil. It will then float on top.Place these balls in a omappodi achu(very small holes) and squeeze out on a large plate or large sheet of plastic paper. Leave it in hot sun to dary and become crisp. When sevai is required, Boil water and add this prepared dry sevai to it. Then remove and drain the water. Now instant sevai is ready.