Shevyo(Rice Noodles)
Shevyo are Goan rice noodles served along with coconut and jaggery mixture (called chunn) mostly at evening tea time. Some people prefer shevyo in a coconut milk and jaggery sauce mixture.
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Ingredients
For the Shevyo:-
- 500 grams Rice (Goan par boiled rice (ukade rice) which is unpolished rice.)
- 2 tsp Salt
For the Coconut & Jaggery mixture:-
- 4 cup Shredded fresh coconut
- 2 cup Jaggery (Mix palm and cane jaggery)
- 4 tsp cardamom powder
Instructions
Prepare the Shevyo:-
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1 Wash the rice. Soak the rice overnight.
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2 Next day, grind the rice with sufficient water to make a smooth free flowing batter. Add salt. Mix well.
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3 Pour the batter in small utensils used for steaming.
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4 Steam for 10 minutes. Rice cakes are now ready.
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5 Remove the rice cakes from the steamer. Place the rice cakes in the shevyo machine. (See recipe notes below).
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6 Roll and press the machine to make the rice noodles with the help of a plate underneath the machine. (Press while the rice cakes are hot). Keep the shevyo aside.
Prepare the Coconut & Jaggery mixture:-
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7 Cut the jaggery into pieces.
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8 Mix coconut and jaggery pieces along with 1/4 cup water.
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9 Cook on low flame till jaggery melts. Mix the coconut and jaggery well. Add cardamom powder. Keep aside.
To Serve:-
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10 Serve the rice noodles with the coconut and jaggery mixture. Enjoy!!!
Recipe Notes
You can use a sev maker(pressing machine) for making these rice noodles.
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Xantilicious.com
| Recipe Name | : | Shevyo(Rice Noodles) |
| Author | : | Xanti Pinto |
| Recipe Link | : | https://xantilicious.com/recipe/shevyo/ |
| Passive Time | : | 24 hours |
| Prep Time | : | 20-30 minutes |
| Cook Time | : | 45 minutes |
| Serving | : | 20 People |
Ingredients
For the Shevyo:-
- 500 grams Rice (Goan par boiled rice (ukade rice) which is unpolished rice.)
- 2 tsp Salt
For the Coconut & Jaggery mixture:-
- 4 cup Shredded fresh coconut
- 2 cup Jaggery (Mix palm and cane jaggery)
- 4 tsp cardamom powder
Instructions
| Prepare the Shevyo:- | ||
| 1 | Wash the rice. Soak the rice overnight. | |
| 2 | Next day, grind the rice with sufficient water to make a smooth free flowing batter. Add salt. Mix well. | |
| 3 | Pour the batter in small utensils used for steaming. | |
| 4 | Steam for 10 minutes. Rice cakes are now ready. | |
| 5 | Remove the rice cakes from the steamer. Place the rice cakes in the shevyo machine. (See recipe notes below). | |
| 6 | Roll and press the machine to make the rice noodles with the help of a plate underneath the machine. (Press while the rice cakes are hot). Keep the shevyo aside. | |
| Prepare the Coconut & Jaggery mixture:- | ||
| 7 | Cut the jaggery into pieces. | |
| 8 | Mix coconut and jaggery pieces along with 1/4 cup water. | |
| 9 | Cook on low flame till jaggery melts. Mix the coconut and jaggery well. Add cardamom powder. Keep aside. | |
| To Serve:- | ||
| 10 | Serve the rice noodles with the coconut and jaggery mixture. Enjoy!!! | |
I have submitted such fond .emotes of this favourite tea time sweet. Absolutely delicious. I don’t have that machine to do the noodles but I can improvise
Hi Elizabeth, you can make the same with a Sev maker as well. I’m sure you will enjoy it.
OMG! We have that machine at home, been so many years made though.
My Grandmother used to make nachni (finger millet) too.
Thanks for sharing some super traditional recipes !
That’s good to hear Cheryl 🙂 Your most welcome… You can try it out now 🙂
Thanks Xanti for the detailed receipe..
Yummylicious
Your most welcome rekha 🙂