Post no. 200 Rice Shevige

Posted on Updated on


26 2 2009 058

Fresh rice noodles is arguably the quintessential konkani dish – a real favorite in the family. Sure its laborious and time consuming but then fruits of labor pass the cost-benefit test🙂. We relish it with chutney typically but its also not uncommon to prepare a sweeter version of this dish – something I will put up in a later post.

What you need to have:

1. Raw Sona Masoori rice – 2 cups

2. Fresh grated coconut – 1 cup

3. Water to soak and grind – 2.5 – 3  cups

5112008 104

Ingredients of Rice Noodles

What you do with what you have:

1. Wash and soak rice in 2 and 1/2 cups of raw rice for about 2-3 hours. Grind it in mixer with grated coconut to fine consistency adding water in steps. Add required quantity of salt to it.  The batter should be to a falling consistency.

26 2 2009 043

Ground Rice noodles batter

2. Transfer the ground batter to a broad skillet and put it on the flame.

26 2 2009 044Ground batter being cooked on the flame

3. Keep stirring the batter till it thickens in such a way that one should be able to shape it to required shape.

26 2 2009 045Cooked rice batter

4. Dip your hands in cool water and shape cooked batter to required shape to suit one’s noodles mold. It can be either round or long.

26 2 2009 048Cooked batter being shaped

5. Steam it in the cooker or in broad vessel for about 15 minutes till done. To know whether it is cooked or not, insert a knife into the batter and it should turn out free. ( If you are cooking it in the cooker steam it like you steam the idlis)

PICT0007Shaped batter being steamed

6. Insert cooked batter into the mould and press it and it is ready to serve now. (For this mold you need two people. But in the Bhujia mould one can do it alone.)

PICT0009Steamed noodles passing through the mould

7. Place the batter into the Bhujia mould and here also it works!!!!

PICT0014

Rice Noodles through the Bhujia mould

8. Ready to serve Rice noodles is here below.

PICT0016Ready to serve Rice noodles (Shavige)

9. Enjoy it with Asafoetida chutney.

26 2 2009 058Rice Noodles with Asafoetida chutney

10. Some people love to relish it with coconut oil and pickle.

PICT0005Shavige with coconut oil & pickle

Number of Shevige: 20

15 thoughts on “Post no. 200 Rice Shevige

    […] Read more: Post no. 200 Rice Shevige « The Indian Food Court […]

    Priya Narasimhan said:
    June 11, 2009 at 12:13 pm

    Just came across your blog.The recipes and the photos are so good. I am so happy that I discovered your blog. Will surely try out your recipes. Will coming coming to your blog from now on.
    Regards,
    Priya

      prathibalrao responded:
      June 11, 2009 at 2:22 pm

      Hi Priya,

      You do have a wonderful blog with fantastic Baking recipes. But one question you have not completed some sentences in the proceedure column of the recipes i feel.

    prathibalrao responded:
    June 13, 2009 at 1:36 am

    Hi Ramya,

    Yeah surely. But the proportion of water:rice will be very much different and i think it will be very less compared to raw rice and if you want i will let you know in a couple of weeks.

      prathibalrao responded:
      June 13, 2009 at 1:38 am

      Hi Ramya

      A ctually you need no coconut for boiled rice as well. It will be superb. You have to soak it for about 10 hours and grind it and the other steps are same as this.

      Ramya said:
      June 13, 2009 at 5:10 pm

      Thanx a ton Pratibha ma’am..Actually Iam craving for this rice noodles and i dont have a shavige press here in US

    […] had promised to put various forms in which one can have rice shevige. Here is one of them. In Konkani we call this Kalayil (Mixed) Gud (Sweet) Shevayi (Noodles) ! One […]

    Spicy Rice Noodles Upma « The Indian Food Court said:
    June 30, 2009 at 7:34 am

    […] the sweet version of the Upma from Rice Shevige, here comes the spicy version – in fact there are 2 versions within this spicy version !  […]

    Ruhi said:
    July 4, 2009 at 3:19 pm

    The shevai in the pictures is awsome. The pictures are too good and tempting. Since i am working, I find it difficult to make the lengthy receipe but will soon try it out. Also, wanted to know if the batter passes thru’ the bhujia mould easily or one has to put pressure. Any tips for using the mould ?

      prathibalrao responded:
      July 4, 2009 at 4:44 pm

      Hi Ruhi,

      Grind the batter to a very fine consistency so that it passes thru easily and more over should be cooked smooth and pressed when hot itself.

    […] have put up a recipe for preparing Rice Shevige/Noodles from scratch. And then I put two recipes derived from it, namely : sweet rice noodles and spicy […]

    Veena B.Nayak said:
    September 28, 2009 at 10:15 pm

    Shevige also served with sweet coconut milk (coconut milk mixed with jaggary and cardamom powder)

    prathibalrao responded:
    September 29, 2009 at 11:16 am

    Hi Veena

    You are right. I have also put up shevige served with sweet milk(normal milk with jaggery) I hope you have seen the same on this blog.

    radha said:
    December 14, 2011 at 10:41 pm

    Came over here looking for the Shevai recipe. Nice blog

      prathibalrao responded:
      December 15, 2011 at 8:07 am

      Hi Radha,

      Thanx a lot for your comments. The pictures on your blog look perfect!!!!!!!!11 well done.

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