Ukde thandla shevayi / Boiled rice idiyappam / Noolputtu / String hoppers is a lovely dish that can be served with any spicy curry or sambar or coconut oil and pickle. Shevayi is one of the most popular breakfast dishes of the GSB Konkanis. It can be prepared using white or red boiled rice o Sona masoori/ raw rice.
Ingredients
3 cups ukda chaval/ boiled rice
1 cup sona masooriSalt to taste
Procedure
Soak rice in water for 6-7 hrs
Wash well and grind into a fine batter
Add water and adjust the consistency ( dosa batter consistency)
Add salt and pour in a greased pan and cook it stirring continuously
Cook till it becomes thick, dry and becomes a lump
Remove from the flame and make balls
Heat idli steamer or cooker and steam the balls for 15 to 2o mins
Grease the Shevai mould(dante) with oil and place the steamed balls when still warm and press it, then collect the emerging Shevai on a greased plate held underneath
Repeat for all the remaining steamed balls
Spread a clean, wet cloth and place Shevai on it and keep covered with cloth.
Serve shevai with sambar or coconut oil and pickle.
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