Wednesday 28 May 2014

Shevai (Homemade Rice Noodles)


 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!!!!..

Rice – 1 cup
Grated Coconut – ½ cup
Salt to taste
Water - 1 cup.

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.


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