Ukde Shevai / Boiled rice string hoppers

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INGREDIENTS:
3 cups ukda chaval/ boiled rice
1 cup sona masooriSalt 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 ( dosa batter consistency)
  • 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 SAMBAR:

for the masala:
2 tsp toor dal(pigeon peas)
3 tsp chana da1 tsp urad dal
3 tsp coriander seeds(dania)
1/2 tsp cumin seeds(jeera)
1/4 tsp fenugreek seeds(methi)
A big pinch of hing/asafoetida
7 red chillies(byadgi)
3 sprigs of curry leaves
4 tsp grated coconut
1/2 tsp turmeric pdr
Roast all the above ingredients in 2 tsp oil till brown in colour and grind into a fine paste and keep aside!!
1cup boiled toor dal
1 cup boiled veggies chopped(brinjal,beans,potato,carrot,onion)
2 tsp tamarind pulp(or tomato)
Salt to taste
Chopped coriander leaves

FOR THE TEMPERING:
3 tsp ol
1 tsp mustard
curry leaves

PROCEDURE:
  • Put the boiled dal ,veggies,salt in a vessel,add the masala according to your taste 
  • Add water,tamarind pulp  and adjust the consistency,make it boil 
  • Add the tempering ,garnish with chopped coriander leaves
  • Serve hot with idli or rice!!

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