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Also spelled sevai

4 cups basmati rice
2 1/2 grated unsweetened frozen coconut

Soak the rice for at least 3-4 hours, then wash in several changes of water, until the water runs clear.

Blend the coconut and rice with water until smooth.

You can cook the batter at this stage as pan polo, a thin crepe.

Cook down the blended mixture to a thick paste.

Form the paste into golf ball-sized patties with a thumb print in the center of each one.

Steam in a steamer for about 20 minutes, until the cakes look slightly translucent.

Press each one through a shevia press onto a plate, as a sort of flat cake of vermicelli.

Mix with coconut oil, shredded coconut, chopped green chilis, asafoetida, and salt.

If you want to make sweet shevia, you can make a mixture of coconut milk, brown sugar, and cardamom and use that instead of the coconut-chili-asafoetida mixture.


Written by orata

November 25, 2006 at 7:27 pm

Posted in Uncategorized

One Response

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  1. […] (the sauce has sugar and soy in it, both of which are forbidden), a salad with feta cheese (dairy), sevai (handmade Indian rice/coconut vermicelli–rice is not allowed), and coconut chutney (the only […]

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