Shevai with Sweetened Coconut Milk

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.

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.

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.

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.