A tangy and light South Indian breakfast made from rice vermicelli. Flavored with a classic tempering of mustard seeds, lentils, and fresh lemon juice, it's a quick and refreshing meal ready in under 30 minutes.
Prep10 min
Cook15 min
Servings4
Serving size: 1 serving
307cal
6gprotein
46gcarbs
11g
Ingredients
200 g Instant Rice Sevai (Also known as rice vermicelli sticks)
4 cup Water (For boiling the sevai, will be drained)
2 tbsp Sesame Oil (Gingelly oil is preferred for authentic flavor)
A traditional Goan delicacy featuring soft, lacy rice crepes (polle) served with a luscious, fragrant sauce made from coconut milk and palm jaggery. It's a comforting sweet treat perfect for breakfast or as a dessert.
Light Shevai with creamy, aromatic Godda Ross – a soul-satisfying meal that's perfectly spiced and comforting.
This konkani dish is perfect for snack. With 824.97 calories and 8.7g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.5 tsp Turmeric Powder
0.25 tsp Hing (Asafoetida)
1 tsp Salt (Adjust to taste)
3 tbsp Lemon Juice (From 1-2 medium lemons, freshly squeezed)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Cook the Rice Sevai
Bring 4 cups of water to a rolling boil in a large pot.
Add the instant rice sevai and cook for 2-3 minutes, or as per package instructions, until just tender. Be careful not to overcook.
Immediately drain the sevai into a colander and rinse thoroughly with cold running water. This crucial step stops the cooking process and prevents the strands from sticking together.
Gently fluff the sevai with a fork and set it aside to drain completely.
2
Prepare the Tempering (Tadka)
Heat sesame oil in a wide pan or kadai over medium heat.
Once the oil is hot, add the mustard seeds. Wait for them to splutter completely, which takes about 30 seconds.
Add the urad dal, chana dal, and raw peanuts. Sauté for 1-2 minutes, stirring continuously, until the dals turn a light golden brown and the peanuts are crisp.
3
Sauté Aromatics and Spices
Add the slit green chilies and curry leaves to the pan. Sauté for about 30 seconds until the curry leaves become fragrant and crisp.
Lower the heat, then add the turmeric powder and hing. Stir for 10-15 seconds to cook the spices without burning them.
4
Combine and Finish
Add the cooked and drained sevai to the pan along with the salt.
Gently toss everything together for 2-3 minutes until the sevai is heated through and evenly coated with the yellow tempering. Use two spatulas or a light hand to avoid breaking the delicate strands.
Turn off the heat. Drizzle the fresh lemon juice over the sevai and sprinkle with finely chopped coriander leaves.
Give it one final gentle mix to combine. Serve immediately while warm for the best texture and flavor.
4
Serving size: 1 serving(One serving includes 3 rice crepes (polle) with about 1/2 cup of sweet coconut sauce (ross).)
518cal
3gprotein
56gcarbs
33gfat
Ingredients
1.5 cup Goan Red Rice (Also known as Ukda Tandul. Parboiled rice is a good substitute.)
0.5 cup Fresh Grated Coconut (For the batter.)
0.5 tsp Salt (Divided use.)
2 cup Water (Approximate, for grinding and adjusting batter consistency.)
2 tbsp Coconut Oil (For greasing the pan.)
1.5 cup Thick Coconut Milk (First press.)
1 cup Thin Coconut Milk (Second press.)
1 cup Palm Jaggery (Grated or powdered.)
0.5 tsp Cardamom Powder
Instructions
1
Prepare the Rice Batter (15 minutes + soaking time)
Wash the Goan red rice thoroughly under running water until the water runs clear. Soak the rice in ample water for at least 4 to 6 hours, or overnight.
Drain all the water from the soaked rice completely.
In a high-speed blender, combine the drained rice and fresh grated coconut. Add about 1/2 cup of water to start.
Blend the mixture until you get a very fine, smooth paste. You may need to scrape down the sides and add a little more water if needed.
Transfer the batter to a large bowl. Add 1/4 tsp of salt and mix well.
Gradually add the remaining water (about 1 to 1.5 cups) while whisking, until the batter reaches a very thin, watery consistency, similar to buttermilk. It should flow easily off a spoon.
2
Make the Crepes (Polle) (15 minutes)
Heat a non-stick tawa or a well-seasoned cast iron pan over medium-high heat. The pan must be hot before you begin.
Lightly grease the pan with a few drops of coconut oil using a paper towel or a piece of onion.
Stir the batter vigorously from the bottom each time before making a crepe, as the rice flour settles quickly.
Using a ladle, pour the thin batter quickly onto the hot pan, starting from the outer edges and moving towards the center in a circular motion to form a lacy crepe. Do not spread it with the ladle.
Cover the pan with a lid and cook for 60-90 seconds, or until the edges start to lift away from the pan and the top is set.
There is no need to flip the crepe. Once cooked, gently fold it in half, and then into a quarter to form a triangle.
Remove the crepe from the pan and place it on a plate. Repeat the process with the remaining batter, greasing the pan lightly as needed.
3
Prepare the Sweet Sauce (Ross) (10 minutes)
In a medium saucepan, combine the thin coconut milk and the grated palm jaggery.
Place the pan over low-medium heat and stir continuously until the jaggery dissolves completely, which should take about 5-7 minutes.
Once dissolved, strain the liquid through a fine-mesh sieve into a clean bowl to remove any impurities from the jaggery.
Return the strained liquid to the saucepan. Add the thick coconut milk, cardamom powder, and the remaining 1/4 tsp of salt.
Stir well to combine and heat the sauce on low heat. Bring it to a gentle simmer, but do not let it come to a rolling boil, as this can cause the thick coconut milk to split.
Cook for just 2-3 minutes more for the flavors to meld, then turn off the heat.
4
Assemble and Serve (5 minutes)
Arrange 2-3 warm crepes (polle) in a shallow serving bowl.
Pour a generous amount of the warm sweet coconut sauce (ross) over the crepes.
Serve immediately and enjoy this authentic Goan delicacy while it's warm.
