In konkani “shevayi/shevai”, in Kannada
“Sevige”, rice noodles in English, Noolputtu in Malayalam—Its served as
breakfast with sambar or Banana Harshale or Mango pickle and coconut oiletc. Its my favourite breakfast.
I learnt this from my mom.My Grand Mom (mom’s Mom) used to prepare it best, because ofthe aroma of coconut and coconut oil there is noneed of any side dish.Taste of
coconut gives nice aroma to it. Here i am showingthe step by step method of making sevai without
White rice2 cups
Grated coconut 1 full
Salt to taste.
Soakwhite rice for 3 to 4 hours.Then
grind this with grated coconut and saltinto fine thick paste and keep aside.
Heat one kadai and pour this mix and make
this into thick dough like in picthen let
it cool for some time.
Then make ball from this batter.
Steam this balls for 15 to 20 min.
Sevai Dante (Noodle maker)This is a traditional noodle maker used in
almost all Konkani households.
Put this balls in Sevai Danthe(noodles
Rice noodlesready to serve. Normally inmy
grandma’s home, we eat this with drops
of coconut oil. Good combination with sambar and coconut oil.