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.

Monday, February 13, 2012

“Sambharbalipaanaache” (Oregano leaves) dry chutney

Just returned last week from our annual trip to Katapadi, our village in Udupi district for the “Ratha-Utsav” (Teru), festival. I had a wonderful time and have come back rejuvenated with some new, easy and healthy recipes!

This dry chutney which I learnt recently is very easy to prepare, tasty too and does not require grinding.This resembles the famous Maharashtrian dish called "Jhunkaa".

You can also try out my other dishes from this "Sambharbalipaan", a wonderful medicinal herb  - “Tomato and Oregano Omlette” and yet another “Sambharbali paanaa” (wet) chutney".
I could manage only a few pictures this time as my camera indicated that batteries are empty.

Oregano dish 24


Oregano leaves (chopped)
About 15
Onion (chopped)
1 medium
Channa dal (split gram)
1 tsp
Udad dal (split black gram)
1 tsp
Methi (fenugreek) seeds
½ tsp
Jeera (cumin)
½ tsp
Haldi (turmeric powder)
½ tsp
Tamarind pulp
1 tsp
Jaggery (powdered)
1 tsp
Sambhar powder
2 tsps
Besan (gram flour)
2 tsps
Coconut gratings (optional)
1-2 tbsps
3 tsps
As per taste


  1. Wash the oregano leaves and then chop them finely and keep aside.
  2. Mix the gram flour with a little water (see that no lumps are formed) in a bowl and keep it aside.
  3. Heat the oil in a pan (preferably non-stick).
  4. To it add the channa dal, Udad dal, Methi, Jeera, and fry it for a while till the dals turn slightly brown. Next add chopped onions and turmeric powder. Saute it till the onions turn translucent.
  5. Now add the chopped oregano leaves and continue stir frying it for only 2-3 minutes  while keeping the flame on medium.
  6. Next add the tamarind pulp, powdered jaggery, grated coconut, sambhar powder and salt. Give it a good stir.
  7. Finally add the gram flour mixed with water and mix well for a minute or two and switch off the burner.

Oregano dish 10
 "sambharbali paan" (oregano leaves) chopped

Oregano dish 12
 Dry ingredients being stir-fried

Preparation time : 10 minutes
Cooking time      : 15 mins.
Serves                  :  2


  • This dry chutney can be used as a side-dish too.
  • It also goes well with chapattis or as a filling in sandwiches.