Sheviyo or steamed rice noodles are also known as string hoppers. They are prepared either with rice flour or soaked rice that is ground to a firm dough. The dough is divided into cylindrical lumps, steamed and when warm, passed through a shevgo, chakli maker or ricer. The long strands of noodles that come out are collected onto a plate and served topped with jaggery that is mixed either with grated coconut or coconut milk.
I have used red parboiled rice that was soaked, ground, steamed and passed through a chakli maker using the disc with big round holes. The topping is a mixture of grated coconut mixed with Goa palm jaggery, boiled chana dal and cardamom powder. A breakfast or tea-time snack that is delicious and made in many Goan households on 15th August to celebrate the Feast of The Assumption of Our Lady.
I have used red parboiled rice that was soaked, ground, steamed and passed through a chakli maker using the disc with big round holes. The topping is a mixture of grated coconut mixed with Goa palm jaggery, boiled chana dal and cardamom powder. A breakfast or tea-time snack that is delicious and made in many Goan households on 15th August to celebrate the Feast of The Assumption of Our Lady.
Sheviyo (Steamed Rice Noodles)
(Serves 8)
Ingredients:
2 cups red parboiled rice
1 tablespoon oil
salt
You will need a cheesecloth, shevgo or chakli maker
(Ricer does not work well with steamed dough.)
Method:
Wash and soak rice overnight.
Grind rice with salt and very little water to a firm dough. Let stand for an hour.
Divide dough into four equal cylindrical lumps to fit the size of the press. Lightly coat the lumps and press with oil.
Use a steamer with a colander and lid for steaming. Place steamer with water on the stove. When water starts to boil, wrap the lumps in a cheesecloth and space them in the colander apart from one another. Cover and steam for 20 minutes till they are cooked through.
When lumps are warm, pass through a shevigo, ricer or chakli maker and collect the noodles in a plate.
Serve warm noodles topped with sweet coconut mixture.
Topping
Ingredients:
2 cups grated coconut
2 pyramids of Goa palm jaggery (200 gms)
1/4 cup chana dal (optional)
1/4 teaspoon cardamom powder
1/2 cup water
Method:
Soak chana dal for an hour in water. Wash and then boil with some water and salt till cooked.
In a saucepan, add jaggery with half a cup of water and heat on medium flame. When jaggery has been completely dissolved, strain the liquid through a cheesecloth. Clean the saucepan of any impurities. Now, add the filtered jaggery liquid along with the grated coconut in the saucepan and heat on medium flame. Stir at intervals till coconut mixture completely dry. Remove from heat, keep mixture to cool, add cooked chana dal and cardamom powder.
(Serves 8)
Ingredients:
2 cups red parboiled rice
1 tablespoon oil
salt
You will need a cheesecloth, shevgo or chakli maker
(Ricer does not work well with steamed dough.)
Method:
Wash and soak rice overnight.
Grind rice with salt and very little water to a firm dough. Let stand for an hour.
Divide dough into four equal cylindrical lumps to fit the size of the press. Lightly coat the lumps and press with oil.
Use a steamer with a colander and lid for steaming. Place steamer with water on the stove. When water starts to boil, wrap the lumps in a cheesecloth and space them in the colander apart from one another. Cover and steam for 20 minutes till they are cooked through.
When lumps are warm, pass through a shevigo, ricer or chakli maker and collect the noodles in a plate.
Serve warm noodles topped with sweet coconut mixture.
Topping
Ingredients:
2 cups grated coconut
2 pyramids of Goa palm jaggery (200 gms)
1/4 cup chana dal (optional)
1/4 teaspoon cardamom powder
1/2 cup water
Method:
Soak chana dal for an hour in water. Wash and then boil with some water and salt till cooked.
In a saucepan, add jaggery with half a cup of water and heat on medium flame. When jaggery has been completely dissolved, strain the liquid through a cheesecloth. Clean the saucepan of any impurities. Now, add the filtered jaggery liquid along with the grated coconut in the saucepan and heat on medium flame. Stir at intervals till coconut mixture completely dry. Remove from heat, keep mixture to cool, add cooked chana dal and cardamom powder.