Konkani Chicken Curry with Shevai

Ingredients

• 2 cup Idiyappam Flour (Or any fine, roasted rice flour)
• 2 cup Water (Must be at a rolling boil, plus more if needed)
• 0.75 tsp Salt
• 1 tsp Coconut Oil (For the dough and greasing)

Instructions

1. 1

   Prepare the Steamer

   • Pour about 1-2 inches of water into the base of your steamer or idli cooker and bring it to a rolling boil over medium-high heat.
   • While the water heats, lightly grease the steamer plates or idli molds with a few drops of coconut oil.
2. 2

   Make the Dough

   • In a large, heatproof bowl, whisk together the idiyappam flour and salt.
   • Carefully and slowly pour the rolling boil water into the flour mixture, stirring continuously with a wooden spoon or spatula. The mixture will be lumpy and shaggy.
   • Continue mixing until all the flour is moistened and a rough dough forms. Add the 1 tsp of coconut oil and mix it in.
   • Cover the bowl with a lid and let the dough rest for 5-7 minutes. This allows the flour to absorb the water and cook slightly, making it easier to knead.
3. 3

   Knead the Dough

   • Once the dough has cooled enough to handle but is still quite warm, grease your hands with a little oil.
   • Knead the dough for 3-4 minutes until it becomes smooth, soft, and pliable without any cracks.
   • If the dough feels too dry, sprinkle a teaspoon of hot water. If it's too sticky, add a teaspoon of rice flour. The final texture should be like a soft chapati dough.
4. 4

   Press the Noodles

   • Grease the inside of your shevai (idiyappam) press and the disc with fine holes.
   • Take a portion of the warm dough, shape it into a cylinder, and place it inside the press. Do not overfill it.
   • Press the dough out in a circular motion onto the greased steamer plates, creating small, even nests of noodles. Avoid making the nests too thick to ensure even cooking.
5. 5

   Steam the Shevai

   • Carefully place the filled plates into the steamer where the water is already boiling.
   • Cover the steamer and steam for 8-10 minutes on medium-high heat.
   • The shevai is cooked when it appears shiny and is not sticky to the touch.
   • Turn off the heat and let it rest for 1-2 minutes before opening the lid. This prevents them from breaking.
6. 6

   Serve

   • Gently remove the shevai nests from the plates using a spatula.
   • Serve immediately with your choice of accompaniment, such as sweetened coconut milk, vegetable kurma, or kadala curry.