Wheat Vermicelli vs Rice Vermicelli

Wheat vermicelli and rice vermicelli look similar coiled up in a packet, but they come from entirely different grains, and that decides gluten content, texture and which regional dishes each one shows up in.

What actually differs

Different grains entirely. Wheat vermicelli contains gluten. Rice vermicelli does not, since rice has none.
Rice vermicelli is more common in South Indian and Southeast Asian dishes like idiyappam. Wheat vermicelli is more common in North Indian sevai and kheer.
Texture differs too. Wheat vermicelli has a slightly chewier bite. Rice vermicelli turns softer and more translucent once cooked.
Wheat vermicelli is usually roasted before cooking. Rice vermicelli is more often soaked or briefly boiled rather than dry roasted first.
Neither substitutes cleanly for the other in a recipe built around its particular texture and cooking method.

Picked this week

Wheat vermicelli

Sajerah Farm II · Sajerah

Vermicelli Paigambari Wheat

$1.24 · 500 GM

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Wheat vs rice vermicelli questions

Is rice vermicelli gluten free?: Yes, since it is made purely from rice. Wheat vermicelli always contains gluten.
Can I substitute one for the other in a recipe?: Not directly. The cooking method and final texture differ enough that the dish will not turn out as intended.
Which is used for idiyappam?: Rice vermicelli, pressed fresh or bought dried, is the traditional base for idiyappam.
Which is used for sweet seviyan kheer?: Wheat vermicelli, usually the roasted kind, is what most seviyan kheer recipes call for.

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