Shevyo Ani Rosu with Goan Chicken Ros

Instructions

1. 1

   Prepare the Shevyo Batter

   • Wash the idli rice thoroughly under running water until the water runs clear.
   • Soak the rice in ample water for at least 4 hours, or preferably overnight.
   • After soaking, drain the water completely. Transfer the rice to a wet grinder or a high-power blender.
   • Add 1 tsp of salt and grind the rice, adding water tablespoon by tablespoon, until you get a very smooth, thick, and dense paste. The consistency should be thicker than idli batter and hold its shape.
   • Set the batter aside while you prepare the curry.
2. 2

   Make the Goan Masala Paste

   • In a blender jar, combine the grated coconut, roughly chopped onion, garlic cloves, ginger, green chilies, coriander seeds, cumin seeds, black peppercorns, cloves, and cinnamon stick.
   • Add about 1/4 cup of water and grind to a very fine, smooth paste. Scrape down the sides as needed to ensure there are no coarse bits. Set aside.
3. 3

   Cook the Chicken Rosu

   • Heat vegetable oil in a heavy-bottomed pot or kadai over medium heat.
   • Add the finely chopped onion and sauté for 4-5 minutes until it becomes soft and translucent.
   • Add the chicken pieces and sear on all sides for 5-7 minutes until they are lightly browned.
   • Stir in the ground masala paste and turmeric powder. Cook for 6-8 minutes, stirring frequently, until the raw aroma disappears and you see oil separating from the masala.
   • Pour in 2 cups of warm water, add 1.5 tsp of salt, and the tamarind paste. Stir everything together well.
   • Bring the curry to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 20-25 minutes, or until the chicken is tender and the gravy has thickened slightly.
4. 4

   Steam the Shevyo

   • While the curry is simmering, prepare your steamer by adding water and bringing it to a boil.
   • Lightly grease idli plates or a flat steamer tray.
   • Fill a shevyo press (idiyappam press) with the prepared rice batter.
   • Press the batter onto the greased plates in a circular motion to form delicate noodle nests.
   • Carefully place the plates in the steamer. Cover and steam on high heat for 8-10 minutes.
   • The shevyo are cooked when they appear firm, non-sticky, and have a slight sheen. Do not overcook, as they can become hard.
5. 5

   Serve

   • Once the chicken rosu is ready, check the seasoning and adjust salt or tamarind if needed.
   • Gently remove the steamed shevyo from the plates while they are still hot.
   • Serve the fresh, hot shevyo immediately in a bowl, with a generous ladle of the chicken rosu poured over them.