Delicious homemade hand pressed rice noodles that requires just three ingredients. A family tradition that has been passed down from generations. Can be enjoyed savoury with mango pickle, spicy coconut chutney, vegetables in a subtly spiced coconut gravy or else enjoyed with a sweetened coconut milk concoction containing mangoes or bananas. Vegan and gluten-free.
1 cup raw rice (sona masoori)
1.5 cups water
1-2 tsp coconut oil
Salt to taste
1. Wash the raw rice under running water three times. Drain the excess water and soak the rice with 1.5 cups of water for 4-5 hours.2. At the end of the soaking time, collect the soaking water in a separate vessel. Add the rice and soaking water incrementally in a stone grinder and grind well until it forms a very smooth and fine paste (20-30 min). Usually, all of the soaking water gets used up in the process (you can even use it to rinse out the grinder). The consistency of the ground paste will be quite thin (somewhat like buttermilk consistency or neer dosa batter). Note: that you can also do this procedure in the blender. 3. Keep the batter in a closed container overnight. The next day, you will see that the water would have formed a 1cm layer on top of the ground paste.This step is optional. If you don’t have time, after grinding the rice, you can directly proceed to the next step.4. Now gently pour the water (that has formed a layer on top of the paste) into a preferably non-stick vessel, add coconut oil and salt to it and bring to a boil. Lower the heat to a simmer and add the rest of the paste. Keep stirring until the mixture starts to thicken and leaves the sides of the pan. The mixture should come together in a firm ball. This might take 15-20 mins and will get your biceps working! Switch off the flame and let the mixture cool slightly. 5. Now grease steamer plate/idli plates. With wet palms, form the rice mixture into balls, place on the greased plates and steam for 10-12 mins on medium flame. You can use an idli steamer or a pressure cooker (without weight) for this purpose. 6. Once the steaming is done, start the process of making the shavige. Keep in mind that the mixture has to be hot otherwise it will be difficult to press through. Place the rice balls in the mould of the shavige press until full and twist the handle counterclockwise until you see the shavige start to drop down. Keep a plate at the bottom to collect the shavige. Keep turning the plate so that the shavige forms long loose strands. 7. The shavige is ready! Serve hot or cold with accompaniments of choice!
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