With inputs from: Nisha Baliga Shenoy
Rice Sevai(Semige, Otthu Shaavige or idiappam) is a healthy low fat food popular in the coastal parts of Karnataka and Kerala. Tuluvas call this 'Nookaddye' which literally means pressed rice snack, or in a lighter vein the snack to push those out of the house, who stay longer than necessary as guests. That means, when the guests are fed sevai, they are supposed to pack their bags and say goodbye!
That is not so anymore. These days, sevai has become a part of daily meal for many. Restaurants serve sevai with hot piping sambar or choice of curry. There was a fast food restaurant on Raja Rammohan Roy Road Bangalore near Kanteerava Stadium in the Eighties by the name 'Kentucky Chicken Corner'. Though the name sounds American, they served Chicken curry with sevai and idlis there. I was a favourite hangout for me since I simply love the typical Mangalorean Kori Ghasi with Sevai.
Sevai can be made with raw White rice or with Red rice. The latter is popular in Dakshina Kannada district and it has a distinct taste. The one made with white rice is more popular and we can see the caterers serving them with special curries at weddings and functions. Thus, Rice Sevai has found a prime place at feasts, as important as its cousins aapam and idli.
Ingredients:
Rice - 1 cup
Grated Coconut - 1/4 cup
Salt - to taste
Coconut oil - 2 tsp
Method.
Wash and soak the Red rice for 2 to 4 hours.
Grind this along with grated coconut to a smooth paste.
Add enough water to make it thin, of pouring consistency.
Add salt to taste.
Heat a kadai and apply oil.
Pour the batter into the kadai and keep stirring on slow fire till it forms a thick soft dough.
Make 2" oval dumplings with a depression in each.
Steam these dumplings in a Steamer for 20 minutes.
While still hot, grease the sevai mould and press the dumplings to get soft fluffy sevai.
Collect each mound of sevai on a plate and place all the sevai on a moist cloth and cover them to keep soft day long.
Serve with fresh coconut oil, mango pickle, asafotoeda coconut chutney, mango chutney, sambar or any spicy veg or nonveg curry of your choice.
Sevai can also be relished as a dessert, soaked in cold rasaayana or flavoured sweet coconut milk.
Rice Sevai(Semige, Otthu Shaavige or idiappam) is a healthy low fat food popular in the coastal parts of Karnataka and Kerala. Tuluvas call this 'Nookaddye' which literally means pressed rice snack, or in a lighter vein the snack to push those out of the house, who stay longer than necessary as guests. That means, when the guests are fed sevai, they are supposed to pack their bags and say goodbye!
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| Sevai with Coconut Oil and Cut Mango Pickle in Brine |
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| White Rice Sevai with Coconut chutney, Mango pickle and Coconut oil |
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| Red Rice Sevai |
Rice - 1 cup
Grated Coconut - 1/4 cup
Salt - to taste
Coconut oil - 2 tsp
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| Making Sevai in stages |
Wash and soak the Red rice for 2 to 4 hours.
Grind this along with grated coconut to a smooth paste.
Add enough water to make it thin, of pouring consistency.
Add salt to taste.
Heat a kadai and apply oil.
Pour the batter into the kadai and keep stirring on slow fire till it forms a thick soft dough.
Make 2" oval dumplings with a depression in each.
Steam these dumplings in a Steamer for 20 minutes.
While still hot, grease the sevai mould and press the dumplings to get soft fluffy sevai.
Collect each mound of sevai on a plate and place all the sevai on a moist cloth and cover them to keep soft day long.
 |
| Sevai with Asafotoeda Coconut Chutney |
Sevai can also be relished as a dessert, soaked in cold rasaayana or flavoured sweet coconut milk.
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