Name: Sheviyo with Sweet Coconut Gravy recipe by Sujata Hande-Parab at BetterButter
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: For Sheviyo - Rice flour – 1cup; Ghee – 1 ½ tbsp; Water - 3/4 cup; Salt to taste; For Sweet coconut milk - Warm coconut milk – 1 ½ cup; Grated jaggery – ¼ -1/2 cup (Adjust as per your sweetness preference); Nutmeg powder – 1/4 tsp; Cardamom powder – ½ tsp

ABOUT Sheviyo with Sweet Coconut Gravy RECIPE

It is a traditional goan recipe prepared on a regular basis for breakfast or lunch, served along with sweet coconut Gravy. These are also known as rice noodles or Idiyappam or string hoppers or Shevaya. Traditionally they are made with rice flour, dough is prepared using hot water, oil/ghee and salt, divided into elongated longs, steamed and passed through a shevgo (noodle maker or Tripod which is used especially in Goa for making Sheviyo) or shev maker and sheviyo or shevaya or rice noodles are collected on a plate and served along with sweet coconut gravy.

Ingredients Serving: 4

For Sheviyo - Rice flour – 1cup
Ghee – 1 ½ tbsp
Water - 3/4 cup
Salt to taste
For Sweet coconut milk - Warm coconut milk – 1 ½ cup
Grated jaggery – ¼ -1/2 cup (Adjust as per your sweetness preference)
Nutmeg powder – 1/4 tsp
Cardamom powder – ½ tsp

Instructions

For Sweet coconut milk – Take coconut milk in a deep bowl. It should be little warm.
Add grated jaggery. Mix well till it dissolves.
Add nutmeg and cardamom powder. Mix well.
Pour the milk through a fine mesh strainer set over a bowl. Sweet coconut milk or gravy is ready.
For Sheviyo - In a pan boil water. Add salt and ghee. Mix it
Add rice flour slowly. Mix rigorously until the dough comes together. Do this on low flame. If dough is too sticky add flour and mix well.
Once done switch off the flame. Cover the pan for 15 minutes.
Apply some water on palms and knead into a smooth and soft dough.
Cover the dough with a wet cloth. Take small portions of dough and shape into a log and place it in the Shev press or mould or Idiyappam mould.
Press each portion through Idiyappam mould or shev press (mould with thinnest hole) press onto greased idli plates.
Steam the sheviyo for 5 minutes. Keep in the idli cooker for more 3-4 minutes.
Remove plates and keep aside for few seconds.
Remove it on a plate and Serve hot with coconut Milk.

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