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Shevai/Iddiappam/Rice Noodles

14 Jan

 Image

I had not realized till I started typing this post that this would be my 201st post on my blog!!!

Over the last couple of years I have been blogging the recipes that I have known all my life,or have seen my mom cook and the ones I  have learned newly after having actively pursued more time in kitchen having given up an  IT career ,or have conjured up to satisfy and hungry belly and even more inquisitive mind.

Its funny ,when I think that words though they flow freely out of my mouth,has always been a challenge when it comes to writing/typing down.

Blogging has been very helpful in ways more than one,it has not only been my cooking dump but a reflection of my mind most of those times from my not so recent past. 

The Photo above is of a very common and not so common south India breakfast item.Known as Shevai in Konkani,Idiappam or Noolputtu in Malayalam,Shevige in Kannada,not so sure what it is called in Andhra/Tamil nadu.Made out of Rice or Rice-coconut combo,the key to this is a Noodle Press with very thin holes,the noodle has t be of very thin consistency for the best taste.

A sample hand held noodle press can be found here:

http://www.google.com/imgres?um=1&hl=en&sa=N&tbo=d&biw=1517&bih=714&tbm=isch&tbnid=i8Wursluqs9HyM:&imgrefurl=http://kalustyans.com/catalog.asp%3Fmenucategory_id%3D180%26category_id%3D6%26currpage%3D6&docid=nCdEPjGevrxWOM&imgurl=http://kalustyans.com/pictures/sev-sancha.jpg&w=243&h=324&ei=XJHzUK-zCe_v0QGp24GABQ&zoom=1&iact=hc&vpx=380&vpy=99&dur=547&hovh=220&hovw=164&tx=76&ty=138&sig=117189267377415799509&page=1&tbnh=132&tbnw=95&start=0&ndsp=37&ved=1t:429,r:3,s:0,i:94

Method:For about 20 mounds of Shevai

  1. 2 Cups rice.
  2. 1 cup fresh coconut grating(I used the frozen Coconut)
  3. salt to taste
  4. Water.

 

  1. Wash and soak rice over night.
  2. In the morning,drain water and grind to a smooth paste with coco nut grating with 1/4 cup water
  3. Transfer into a thick bottom pan,add about a 1/2 cup of either from the rinsed grinder or as in.
  4. Mix well,add about 1/2 tsp salt(it as has to be ever so lightly salty).
  5. Place this pan on a stove on low/medium low flame and constantly stir it,so as to form lump(be careful as to not burn the bottom-therefore scrap the bottom) till the water content is almost all formed into lumps.
  6. While it is warm,make balls of the same.
  7. Now steam cook this balls under cover for about 10mts,(I used a pressure cooker to do this without using weights on it and place the balls over the idli stand to give it height).
  8. Place 2-3 balls at a time in the noodle press(based on the size) and squeeze the noodle on to plate into small mounds.This has to be done when the rice balls are hot as they harden on cooling down ,hence it necessary to keep in tightly covered  till they are all used up.
  9. While making the rest,the ones that are already prepared should be covered with a wet napkin so as to avoid drying out.
  10. Serve with Oil and indian pickle,Clarified butter and sugar,any curry or with sugar and milk.

 

 

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Posted by on January 14, 2013 in Uncategorized

 

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