Shevayin with Red Rice Powder and Coconut Milk

When I found out about availability of red rice powder in supermarkets here, I immediately bought it to prepare string hoppers. This was a variation to shevayin/iddiyappams that I usually make from unroasted white rice flour. 

2 cups rice flour [here I have taken store bought, unroasted red rice flour]
1/2 cup coconut milk
2 cup hot boiling water
salt to taste
2 tbsp coconut oil +oil to greast the moulds


Grease the plates of idli stand with few drops of coconut oil. Heat water to a boil. Add 1/2 cup of coconut milk, 2 tbsp of coconut oil and simmer it for 2-3 mins. Take red rice flour and salt in a bowl. Add to it hot water + coconut milk gradually. Mix the flour well until you make a firm dough. Keep the vessel covered for 5 mins. Divide the dough into equal sized balls. Take each ball and place it in chakli mould/ shevayin press. Press gently into greased idli plates. Steam it on high flame for 10 mins and then simmer it for 3-5 mins in pressure cooker [without whistle]. Switch off the flame and allow it to cool for 5-10 mins. Remove the idli stand from pressure cooker. With the help of fork slide the string hoppers to serving plate/ bowl. Serve it warm with accompaniment of your choice.

You can carry the process of steaming these string hoppers in a streamer or pedavan if you have one at home.

Happy Cooking!


Post a Comment