RICE SHAVIGE HOME-MADE (NOODLES), Today I am going to show you a very easy, tasty, authentic, easily digestible Rice Shavige or noodle.
This is a very old, can say Grandmas recipe, also called OTTU SHAVIGE. OTTU in Kannada means to press and SHAVIGE is noodles or vermicelli. This means the dish is made by pressing method.
This dish is supposed to be very digestive, as it is too soft, and smooth and is double cooked, once directly and once in steam.
Rice shavige dough is made up of Rice flour, which can be from the one you purchase in the market or homemade ie; wash the rice, strain the water, spread it on a cloth in shade to dry completely, and then get it milled.
The one which is pre-washed, dried, and milled gives a better quality of shavige and doesn’t form lumps while cooking(directly).
One more method of making shavige dough is to soak rice, grind it finely and cook on direct heat to form a dough, which is once again steamed.
Today I am going to show you the shavige, in which I am using HOME-MADE RICE FLOUR.
let us see what all we need to make RICE SHAVIGE.
INGREDIENTS;
- Rice flour-2 cups
- water -3.5 cups
- Salt-3/4 teaspoon
- Ghee- 1 tablespoon,(oil can also be used)
METHOD OF COOKING THE DOUGH
- Keep a thick bottom pan on medium flame on the stove.
- Put three and a half cups of water to boil in the pan.
- Add 3/4 teaspoon of salt and 1 tablespoon of ghee or oil to it.
- Let it boil
- Meanwhile, dissolve a tablespoon of rice flour in 1/2 cup of normal water and make a smooth paste.
- Add it to the boiling water and continue boiling for about 1 minute.
- Now add the dry rice flour slowly and keep on mixing it.
- Mix all till you get a single lump and no knots of the dry flour are seen.
- Reduce the heat and keep it covered for about 1-2 mts.
MOVE THE DOUGH FROM THE BOTTOM SO THAT IT DOES NOT STICK TO THE BOTTOM AND BURN.
If you touch it, it should not stick to your hands. (well cooked)
STEAMING THE DOUGH
- Now when the dough cools a little, remove on a greased plate and make logs of the dough for steaming.
- Keep a steamer or an Idly pan and put 1-1.5 glasses of water in it.
- when water starts boiling, keep a steamer or a sieve with holes, and keep the dough logs to steam.
- Cover and cook for 10 -15 mts.
THIS PROCESS SHOULD BE DONE AT LAST. (TO SERVE HOT)
MAKING OF RICE SHAVIGE
THESE ARE THE 3 OPTIONS OF THE GADGETS USED FOR MAKING RICE SHAVIGE .
you can use anyone, it makes no difference. All the 3 are easy to handle, But the holes (size) in the machine do make a difference in looks not taste.
- Smear oil or ghee on the inside surface of the machine.
- Now put a hot log of steamed dough in the machine and start pressing or revolving as the machine demands.
- Keep in mind that you should not overlap the hot shavige
MAKE EACH BATCH IN A SEPARATE PLATE AND WHEN LITTLE COOL CAN PUT ONE ON ANOTHER.
This is the Basic Rice Shavige.
As only salt is added to the dough, you need some accompaniment to eat with Shavige.
1) It can be taken with coconut milk and a mixture of jaggery, and white til (roasted and ground together.
2) It can also be taken with grated coconut and jaggery mix.
3) It is relished with poppy seeds payasam. (kheer)
4) For spicy lovers it can be made as lemon rice shavige and also as puliogarey(a spicy variety).
TODAY I WILL BE SHOWING YOU AN ALL-TIME FAVORITE ie; SPICY LEMON SHAVIGE
Let us have a look at the ingredients needed.
INGREDIENTS:
- Coconut gratings-1/2 cup
- Ghee or oil-1 table spoon
- Curry leaves-15 in numbers.(can cut or use whole)
- Chan dal-1 table spoon
- Urad dal-1 table spoon
- Asafoetida (hing)-1 peanut size
- Mustard seeds-3/4 tea spoon
- Turmeric-3/4 tea spoon
- Green chilies-4-5 (chopped in big pieces)
- Fresh coriander leaves-a small bunch
- Salt-3/4 to 1 tea spoon
- Lime juice-1 big lemon squeezed.
TO MAKE THE GARNISHING FOR SPICY RICE LEMON SHAVIGE
- Keep a frying pan to heat on a low flame.
- Add ghee or oil to it.
- Add mustard seeds, when it crackles, add hing, chana dal, urad dal, turmeric, curry leaves, and green chilies. Allow the dals to become golden brown and crispy.
- Put off the flame.
- Now add salt, coconut gratings, and coriander leaves.
- Lastly add lime juice, after mixing the plain shavige to it.
- Mix with care and light-handedly to keep the shavige pieces separated.
YUMMY, SUPER SOFT, SPICY RICE SHAVIGE WITH THE FLAVOUR OF FRESH LIME IS READY TO RELISH IN YOUR BREAKFAST.
HOW WAS THAT?
YOUR COMMENTS ARE WELCOME
few more healthy steamed snacks are as follows (link)
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