Shevai/ String Hoppers/ Noodles prepared with Boiled Brown Rice

Boiled Brown Rice Shevai/ String Hoppers/ Noodles & Surna Nonche (Yam Pickle)

Shevai & Surna Nonche

Recipes:

Shevai/ Idiyappam - Soak the boiled Brown Rice overnight or for 6 to 8 hrs. Grind the rice to a fine paste. Add salt. Dilute the paste with some water. Transfer it to a kadai. Place it on low flame. Go on stirring till the paste becomes stiff enough to be shaped into balls. Shape the balls in oval form (when still warm). Make small depression each with moistened finger. Steam this in an Idli vessel for 45 minutes (till the balls are cooked properly). After that make the sevai as usual.

Surna Nonche/ Yam Pickle - Chop Suran (Yam) finely. Wash the pieces. Drain off water. Apply salt and keep aside. Heat oil in a pan and fry the chopped Suran (after squeezing them) till crisp. Grind roasted red Chillies with Tamarind water into a fine paste. Before taking out add mustard seeds and asafoetida (previously roasted with little oil). Grind it. Transfer the masala to a vessel and boil it. Add fried Suran pieces. Add salt (if necessary) season with mustard seeds and curry leaves.