Shevai in Konakni or Samige in Kannada is a very popular breakfast in Karnataka. It is a Sunday spl in most of the Konkani households. This is prepared in different ways. My mother-in-law used to prepare this with raw rice and coconut. It tastes good but I found it a bit sticky. Mom used boiled rice for it and each noodle would stay separate from each other, so I follow her recipe.
WHAT YOU NEED:
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| SHEVAI AND POTATO SAUNG |
WHAT YOU NEED:
Boiled rice - 2 cups
Salt to taste
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| VERY GOOD COMBO HERE... |
HOW TO MAKE :
Wash and soak rice for 5-6 hours.
Then grind it to a very smooth paste adding enough water.
Transfer the batter in to a thick bottomed kadahi. The batter should not be very thick or watery.
Add salt and some water to it.
Keep the kadahi on the fire and stir continuously till dough becomes thick and half done.
Make small balls out of the dough and make them into cylindrical shape. (This shape will help you to put in the Shevai machine)
Steam them in a steamer for 20 to 30 minutes or till they are cooked inside.
Now put 2-3 balls in the shevai machine and press or turn to make shevais.
Serve shevai with potato song. ( I have posted 2 types of saung recipes here)
Make small balls out of the dough and make them into cylindrical shape. (This shape will help you to put in the Shevai machine)
Steam them in a steamer for 20 to 30 minutes or till they are cooked inside.
Now put 2-3 balls in the shevai machine and press or turn to make shevais.
Serve shevai with potato song. ( I have posted 2 types of saung recipes here)
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