Tuesday, February 21, 2012

Quick “Shevai” (Indian Rice Noodles)

“Shevai” is a much sought after delicacy (a breakfast dish) in southern India especially among the GSB community or the Konkani speaking people.

Traditionally, prepartion of this dish involves a lot of work like grinding (rice and coconut gratings), reducing this batter to semi-solid constituency, forming into balls, steaming them and finally putting them into the Shevai making unit or “Daante” as it is called in Konkani language. “Daante” requires two people to operate.  This long drawn process is what deters the modern housewife (me included) from attempting this tasty dish.

I am all for short cut methods with good results! If it can save time and tastes good too, why not ? !  This “Quick Shevai” method eliminates a lot of work and secondly, instead of Daante, I have used the the "Sev" making unit which can be operated singly. Try it out and see for yourself.

This dish is traditionally eaten hot or cold with a sprinkle of coconut oil on top along with  “Kochla  Nonche” or Mixed Veg Pickle. It is also eaten with “Humman” (potato, or Kook).

Sevai 15
Shevai and Potato Humman


Rice flour
1 cup
*Coconut milk + water
1 cup
As per taste
For greasing the plates

You will also need :
  • a “Sev” unit with "Sev" mould to prepare the Shevai.
  • Two well greased steel plates or  “thalis”
  • A steamer or a cooker (without the whistle)
  • A wooden spoon

Method :

  1. Place the rice flour in a bowl.
  2. Place the *coconut milk (3/4th cup) dilute it with (1/4th cup) water in a pan. Add salt and heat it on a medium flame and allow it to boil. As soon as it starts boiling, remove from flame and pour it in the bowl containing the rice flour. Immediately mix it with a wooden spoon (if you use your hand, you may scald it). The coconut milk will be absorbed instantly and you can then knead it into soft dough.
  3. Divide this dough into two portions and roughly shape it into a ball and place it into the “Sev” unit and press it or rotate it (depending upon the type of unit you are using) directly on to the greased plate and spread it evenly on to the plate.
  4. Repeat the same procedure for the other portion as well.
  5. Then steam them in a steamer or a cooker (as is done for “idlis”) for 10 mins.
  6. Serve hot. 

Sevai 5
Dough ready for making shevai

Sevai 10
Shevai making in the process

"Daante"- traditional Shevai-making unit

"Sev" making unit

Preparation time:    20 mins
Cooking time    :     10 mins
Serves              :      4


Shevai "Usli"
  • In this recipe, I have used the readily available Dabur’s “Hommade” coconut milk. 
  • Instead of coconut milk in the recipe, you can also use plain water and it still comes out well. 
  • The steel plates or “thalis” that I have used are 8-1/2 inches in diameter each which fits into my steamer.
  • If you are averse to coconut oil (a lot of people are) you can totally omit sprinkling it on top of the prepared “Shevai”.
  • From the left-over Shevai, you can prepare "Usli", a tasty breakfast dish.


  1. Surely a nice detour to the traditional way of making shavige(Kannada)...This looks absolutely delicious and perfect...In my place it is generally served with coconut oil,pickle and coconut milk mixed with some jaggery n cardamom...It tastes divine...

  2. This looks fresh & delicious! Thanks for your comment on my website and following although I don't see you on my list dear! Can you please check your following settings and change it to public - ty and look forward to you visits and mine to your space here! cheers, priya

  3. I always love this. Looks yum. Happy to follow you

  4. I love sevai, both sweet and savory, adding coconut milk to the rice flour is new, but I think wud have made the sevai more flavorful, thanks for your lovely comments at my space Shobha, wud love to follow U ..

  5. good one..I guess this sevai making equipemnt makes the life easier than the regular Idiyappam press..I will get one next time when I go on vacation

  6. this is one of my fave breakfast item...so healthy too

  7. this is one of my favourite indian break fast.. looks perfect.. thank you for sharing...

  8. wow....i make this with just water...but i bet the coconut milk would hv got it a lot flavor....thnks for sharing..will surely try this!

  9. i love this, one of my fav breakfasts...looks yum..

    Join the Just "4" Fun event :)

  10. Looks nice and delicious adding coconut milk is new to new, will try next time...

  11. I love it a lot and can eat 3-4 servings :) Nice post!

  12. Wow..Looking really yumm..U made it perfectly..

  13. wow This is one of my fav...absolute fav...looks yum:)

  14. Ahh..wow..this looks tasty & adorable..;)

    Tasty Appetite

  15. This is a real smart idea. If you add jaggery/sugar in it, then you do not have to make the sweetened coconut milk to have it with!!

    1. Thanks Radha for this tip. I never thought of it that way!