Indian Rice Noodles or Vermicelli. In Konkani, we call this as Shevai and it is served with both sweet and savory accompaniments. Many of you might know this as Idiyappam or Shavige.
Traditionally, Shevai is made by a lengthy process of soaking rice, grinding and stuff. As you know me, I look for the easier way. But, its equally delicious.
Rice Flour - 1 cup
Water - 1 cup
How to make Rice Shevai / Idiyappam:
- In a mixing bowl, add rice flour and salt. Mix well.
- Heat 1 cup water in a small sauce pan. Turn off the heat when water starts boiling. Pour the hot water to the bowl and mix with a spoon.
- When it turns cold enough to handle, knead it well to make a soft dough. Divide the dough into 2 balls.
- Grease the idli plates with cooking spray or oil. Also, grease the inner part of the shevai maker with few drops of oil. Place the shevai plate with small holes and put one dough ball. Close it with the lid.
- Turn the handle of the shevai maker and let the shevai fall on the greased idli plates. Repeat the same for the rest of the dough.
- Steam the shevai in an idli cooker for 12 - 15 minutes. In case, you are using a pressure cooker, remove the weight/whistle while steaming.
Serve steamed Shevai with a Coconut Chutney or sweetened Coconut Milk. For sweetened coconut milk, mix coconut milk, grated jaggery and cardamom powder. Some like to add thin slices of banana with sweetened coconut milk as well.