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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