Monday 11 December 2017

SHEVAI / SEMIGE - 2

THIS IS MY MOTHER-IN-LAW'S RECIPE, I HAD FORGOTTEN COMPLETELY. TODAY

I REMEMBERED MY MOTHER-IN-LAW'S RECIPE, SHE ALWAYS HAD TOLD ME

THAT IT TASTES BETTER THAN BOILED RICE SHEVAI. YES, I AGREE WITH HER,

THE COCONUT ENHANCES THE TASTE AND IT BECOMES SOFT TOO

HER RECIPE IS SIMPLE..

RAW RICE SHEVAI WITH COVONUT

WHAT YOU NEED :

RAW RICE - 2 CUPS

COCONUT - 1 CUP

SALT - TO TASTE

WATER - 2 CUPS

SHEVAI / SEMIGE

HOW TO MAKE:

WASH AND SOAK RAW RICE FOR 2 HOURS.

THEN GRIND RICE ALONG WITH COCONUT ADDING SOME WATER TO SMOOTH BATTER.

TRANSFER THE BATTER TO A THICK BOTTOMED KADAHI.

ADD SALT AND 2 CUPS WATER.

HEAT IT OVER A MEDIUM HEAT AND KEEP STIRRING TILL IT BECOMES MASS.

TAKE A SMALL PORTIONS OF THE DOUGH AND MAKE ELONGATED SHAPES.

STEAM THEM FOR 20-25 MINUTES.

PRESS EACH BALL IN A SHEAVAI MAKER AND MAKE SHEVAIS.

MAKE SHEVAIS WHEN IT IS REALLY HOT, IT WILL BE DIFFICULT TO PRESS THE BALLS IF IT GETS COOLED.

SERVE SHEVAI WITH POTATO SAUNG / SONG OR CRUSHED GREEN CHILLI MIXTURE.

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