Skip to main content

Shavige / Shevai / Idiyappam

Shavige
Lately, for some unknown reason, I haven't been able to blog about new recipes. But today, I managed to shrug off my laziness and cook something different. So, here I am with gluten free 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.

Ingredients:
Rice Flour - 1 cup
Water - 1 cup
Salt
Oil

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.
Shevai Maker
  • 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.
    Steamed Rice Shavige
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.
Labels:

Comments

  1. Hamaree RasoiMay 28, 2013 at 10:55 AM

    Lovely looking idiyappams. Excellent preparation.
    Deepa

    ReplyDelete
  2. TorviewtorontoMay 28, 2013 at 2:11 PM

    delicious idiyappam wonderfully done

    ReplyDelete
  3. Sushma MallyaMay 28, 2013 at 5:36 PM

    i love shevai,nice idea to make it this way,seems easy and looks delicious

    ReplyDelete
  4. Ms.ChitchatMay 29, 2013 at 4:22 AM

    Grogeous beauties, loved its soft texture.

    ReplyDelete
  5. Priya SureshMay 29, 2013 at 8:51 AM

    Idiyappams with coconut milk, i can die for.

    ReplyDelete
  6. AkilaJune 4, 2013 at 12:53 AM

    Lovely sevai

    ReplyDelete

Post a Comment

Comments, Suggestions and Feedback are welcome.
Any comment with a Link/URL or any kind of promotion will not be published.

Popular posts from this blog

Indian Dal / Lentils

Lentils, known as Dal are a staple in an Indian diet, especially vegetarian. For me, dal is comfort food. 5 different dal varieties - Toor, Moong, Chana, Masoor and Urad are commonly used in Indian sweet and savory delicacies. You can cook dal with just one kind or a mix of two or more. I generally cook dal with 1:1 Toor and Moong dals. But then, we like Panchmel or Panchratna Dal too, which is made of all five. Most dal recipes have Toor dal as the primary ingredient. It is also known as Toovar or Arhar dal or Split Pigeon Peas . Some of our family favorite dal recipes are Dalitoy (Konkani Dal)  Tadka Dal Among all lentils, moong dal and masoor dal take lesser time to cook. Moong dal is also known as Split Green Gram or Split Mung Bean . Moong dal is also used in making sweet dishes like Mung Dal Kheer  Mung Dal Puranpoli Chana dal is also known as Split Bengal Gram or Split Chickpeas . Chana Dal takes a little more time to cook as compared to toor dal....
Post a Comment
Read more

Naval Kol Bhaji / Kohlrabi Stir-fry

Green Kohlrabi called as Navalkol in Marathi and Navilkosu in Kannada, belongs to the cabbage family.  My Mom used to make this stir fry very often.  Just like cabbage, this vegetable in available in two colors - green and purple.  I was quite hesitant about the purple one, as I haven't seen that back in India.  Anyway, I picked the green bulbs and Navalkohl Bhaji with Chana Dal was part of our healthy vegetarian meal today.
14 comments
Read more

Ricotta Cheese Pedha / Peda

Once or twice every week, my Dad used to get some treats on his way back home. Somedays it used to Kandi Pedha or Kesar Pedha. This is my attempt of making Indian Mithai at home. I might dare say, I was pretty successful. Touch Wood! Tasted and looked great! If you are a fan of milk sweets, do try this easy home made Kesar Pedha recipe made of Ricotta Cheese and milk powder. Ingredients: Ricotta Cheese (full fat) - 15 oz (about 400 gm) Milk Powder - 3/4 cup Whole Milk - 1/2 cup Sugar - 1/4 cup + 2 tbsp Ghee/Clarified Butter - 1 tbsp Green Cardamom/Elaichi - 2 pods Saffron/Kesar - few strands Pistachios/Pista - 3 How to make Pedha using Ricotta Cheese: Crush cardamom seeds and saffron in a mortar pestle to a fine powder. Finely chop or slice the pistachios or any other nuts of your choice. Heat ghee in a heavy bottom kadhai or pan. Add ricotta cheese and stir continuously. Stir until water from the cheese is evaporated and starts forming a lump. It will take about 15 - ...
10 comments
Read more