Shevai Rosu

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Shevai is nothing but rice noodles which is prepared freshly grinding rice n coconut...I always prepare it without coconut..Rosu is sweet coconut milk with jaggery, which is a very good accompaniment with shevai ..this combo is very popular Konkani dish in  Managaluru ,South Kanara  district...Those who dont like sweet, can have it with pickle ,coconut oil or sambar !!

 INGREDIENTS:
2 cups sona masoori rice
Salt to taste

 PROCEDURE:

  • Soak rice in water for 6-7 hrs
  • Wash well and grind into a fine batter
  • Add water and adjust the consistency (lilthicker than neer dosa batter)
  • Add salt and pour in a greased pan and cook it stirring continuously
  • Cook till it becomes thick,dry and becomes a lump
  • Remove from the flame and make balls
  • Heat idli steamer or cooker and steam the balls for 15 to 2o mins 
  • Grease the shevai mould(dante) with oil and place the steamed balls when still warm and press it,then collect the emerging  shevai on a greased plate held underneath
  • Repeat for all the remaining steamed balls
  • spread a clean ,wet cloth and place shevai on it and keep covered with cloth

INGREDIENTS FOR ROSU:
1 cup fresh grated coconut(only white part)
Jaggery to taste
Cardamom pdr

PROCEDURE:
  • Grind the coconut with water into a smooth paste
  • Add lil water and strain through a strainer and collect the coconut milk
  • Add jaggery according to your taste and mix well till the jaggery dissolves
  • Add cardamom powder and serve with shevai
Note: You can also make shevai with rice and coconut...use 4 cups rice and 2 cups grat
ed coconut and grind the batter and the remaining procedure is same as above !!



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