This is an extremely tasty & traditional amchi style noodles.Looks and sounds difficult but actually very easy to make
For Shevai
Serves: 4
Course: Breakfast / Lunch or Dinner / Main Dish
Diet Type: Vegetarian
Cook time: 30mins
Ingredients:
Course: Breakfast / Lunch or Dinner / Main Dish
Diet Type: Vegetarian
Cook time: 30mins
Ingredients:
- 2 1/2 cup – rice(soaked in 4 cups water for minimum 4-5 hrs)
- Grated coconut – 1 1/2 cup
- Salt to taste
For Sweet Rossu
- 1 grated coconut
- Jaggery a little more than 1 cup (variations according to taste)
- Elaichi powder – 1 tsp or more
Method for Shevai:-
- Grind soaked rice and grated coconut,with the same water in required quantity.make fine paste
- Heat it on a pan on low flame add little salt, keep stiring all the time till the water evaporates and it becomes a thick dough and it should not stick to the hands and can be moulded into shapes easily
- Switch off the gas and let it cool for sometime.
- Then when its warm dip hands in water and make long or round balls accordingly required.
- Then steam it in cooker like idlis. without whistle (appx 10-12 mins)
- Put the steamed balls in the shev mould and make shevais.
- Tip: to keep the steamed rice balls hot, do not switch off the gas, keep on low flame until the whole shevais are done
Method for Rossu
- Extract coconut milk by grinding the grated coconut with water,strain the coconut milk thru the strainer,repeat this twice.
- Add jaggery in the coconut milk and mix well and then add elaichi powder.
- Rossu is ready.
- Tastes well with a topping of little ghee on the shevai
Konkani Khann Anik Jevan 