Shevayin is konkani word for rice noodles, a breakfast dish
in many amchi homes and the combination of shevayi with rosu is hit one with
The traditional preparation requires a special instrument known as "shevayi dante". I obviously never attempted this traditional way, firstly because I thought the process to be time-consuming, tiresome, and secondly the absence of this instrument at my home in pardes. I was always on lookout for a simple process to prepare these rice noodles.
One day, a family friend of mine brought a tiffin filled with mini shevayi's [she had prepared them on idli stand and so they were small in size] and I was super excited to see them as well as eat them with chutney. This is when I got to know from her about the noodles been prepared from rice flour. And since that day, I am preparing these noodles [ called as Iddiyappams in Malayali] from rice flour and my family enjoying them with chutney or godda rossu [made from jaggery] or sometimes just a dash of coconut oil on top.
Thank you Chitra mayi for this yummy recipe
For Rice flour iddiyappams
1 cup rice flour
1 cup+2-3 tbsp hot boiling water
Salt as per the taste
1 tsp sugar
2 tbsp coconut oil + oil to grease the moulds
Grease the plates of idli stand with coconut oil. Take 1 cup + 2-3 tbsp water in a pan. Add 2 tbsp oil, salt and sugar and allow it to boil.
In a vessel place the rice flour. Add boiling water part by part and mix the flour well till you make a firm dough. Keep the vessel covered for 5 minutes. Divide the dough into equal sized balls. Take each dough ball and put it in chakli mould.