Shevai or rice noodles is a very popular
breakfast delicacy in southern coastal Karnataka especially in Mangalore and Udupi . It is also common in Kerala and Tamil
Nadu where it is known as Idiyappam and prepared with a slightly different
method compared to the one i am using.
Shevai always brings so many
memories. I remember Sunday mornings when my mom, aunt and grandma would get
together to make this . It was always a two person job. The reason being, one
person had to work the lever of the shevai maker while other would collect the
shevai on a plate. My grandma would neatly arrange the shevai on a big plate covered
with a wet towel to keep it from drying.
Since the old style shevai maker
requires a lot of storage space and two people to handle, I did not buy one and
hence could not prepare this . Last time I visited Udupi, I found this handheld
shevai maker (Anjali
Brand). It is suitable for nuclear families where the quantity of shevai
made is less. For larger families and big eaters, the traditional shevai maker
is the only option I guess.
I had a gala time making this and
I think I fared pretty well for a first timer.
Below is the recipe. Enjoy!!!!..
Ingredients
Rice – 1 cup
Grated
Coconut – ½ cup
Salt to
taste
Water - 1
cup.
Method
1. Soak rice for about 2 to 3 hrs.
2. Grind with grated coconut
into a smooth paste.
3. Transfer the contents into a
wok and add water. (The measurement given is approximate. Add water to make get
a runny consistency)
4. Place the wok on fire and
keep stirring. The water will evaporate and the mixture will come together into
smooth dough.
5. Remove it off the flame and
start making round balls. Place the balls in a steamer and steam for about 20
minutes.
6. Once steamed, take 2 or 3 of
the balls and put them into a shevai maker. Spread on a plate.( Do not let the
steamed rice balls cool down. It’s hard to work with them once it cools down)
7. Serve with coconut oil and
pickle.
0 comments:
Post a Comment