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A delicate nest of steamed rice flour noodles, light and airy. This South Indian classic is incredibly versatile, perfect with sweet coconut milk for breakfast or a savory vegetable stew for dinner.
Prepare the Steamer
Make the Dough
Knead the Dough
A delicate nest of steamed rice flour noodles, light and airy. This South Indian classic is incredibly versatile, perfect with sweet coconut milk for breakfast or a savory vegetable stew for dinner.
This south_indian recipe takes 35 minutes to prepare and yields 4 servings. At 294.85 calories per serving with 5.23g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or dinner.
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Press the Noodles
Steam the Shevai
Serve
Toss the cooked shevai with a tempering of mustard seeds, urad dal, curry leaves, and green chilies. Finish with a generous squeeze of lemon juice and a garnish of fresh coriander.
Serve warm shevai with freshly extracted, sweetened coconut milk. Flavor the coconut milk with a pinch of cardamom powder and a teaspoon of jaggery or sugar.
For a healthier alternative, substitute 1/2 cup of rice flour with 1/2 cup of ragi (finger millet) flour. You may need to slightly adjust the amount of boiling water.
Made entirely from rice flour, Shevai is an excellent and safe staple for individuals with celiac disease or gluten sensitivity.
The steaming process makes Shevai soft, light, and gentle on the stomach, making it a suitable food for all ages, from children to the elderly.
As a steamed dish prepared with minimal oil, Shevai is very low in fat and contains no cholesterol, contributing to a heart-healthy diet.
The complex carbohydrates from rice flour offer a steady release of energy, helping to keep you feeling full and energized for longer periods.
One serving of Shevai (approximately 3 nests or 155g) contains around 280-320 calories, primarily from the carbohydrates in the rice flour.
Yes, Shevai is a very healthy dish. It's steamed, not fried, making it low in fat and oil. It is also naturally gluten-free and easy to digest, making it a great option for a light meal.
The dough's consistency depends on the rice flour's quality. If it's too sticky, you may have added too much water; add a tablespoon of rice flour while kneading. If it's too dry and cracking, sprinkle a little hot water and knead again until smooth.
While an idiyappam press (sevai nazhi) is the traditional tool, you can use a potato ricer with the finest disc or a sturdy cookie press with a multi-hole disc as an alternative. The texture might be slightly different, but it will work.
Store leftover Shevai in an airtight container in the refrigerator for up to 2 days. To reheat, steam them for 3-5 minutes until soft and hot. Avoid microwaving, as it can make them chewy and hard.
This recipe goes great with these complete meals
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