Shavige
Pressed rice vermicelli — raw rice soaked and ground into a smooth, thick dough with salt, cooked briefly in water until firm, then pressed through a cylindrical mould with small holes to form thin rice noodles, which are steamed until translucent and cooked through. Eaten with coconut chutney and huli as a breakfast alternative to idli and dosa; also tossed with a lemon or tamarind tempering (shavige bath) in the style of flavoured rice. The Udupi shavige is freshly made from scratch — distinct from the dried rice vermicelli (semiya) bought in packets; the texture is distinctly more silky, firm, and bouncy with a clean rice flavour. The Udupi Krishna Math temple prasadam for certain festivals is shavige; it is also one of the breakfast items served at the historic Udupi restaurant hotels that defined South Indian food culture in Mumbai.
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Recipe
Ingredients
| 2 cups | raw rice |
| 1 cup | grated coconut |
| 1 teaspoon | salt |
| as needed | water |
| 1 tablespoon | oil |
Instructions
- 1 Wash and soak the raw rice in water for 2-3 hours.
- 2 Drain the soaked rice and grind it along with grated coconut and salt to a smooth batter using just enough water.
- 3 Heat a non-stick pan and grease it lightly with oil.
- 4 Pour a ladleful of batter onto the pan and spread it thinly like a dosa.
- 5 Cook on medium heat until the edges start to lift and the surface is cooked.
- 6 Remove the cooked rice sheet and let it cool slightly.
- 7 Cut the sheet into strips and use a shavige press or a noodle maker to press the strips into thin noodles.
- 8 Repeat the process with the remaining batter.
- 9 Steam the pressed noodles for about 5-7 minutes to ensure they are cooked through.
Tips
For a richer flavor, you can add a pinch of turmeric to the batter.