Servings - 4.
Time - Overnight (or 4 hours) + 1 hour.
Time - Overnight (or 4 hours) + 1 hour.
For Shavige:
- Rice - 1.5 cups (dosa rice is better, if not available then use sona masuri rice)
- Grated coconut - 1 cup
- Salt - 1.75 teaspoons
- Oil - For greasing
- Grated coconut - 3/4 cup
- Sugar / jaggery - 1/2 cup
- Salt - a pinch
- Cardamom - 1
- Water - 2 cups
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Step 1. Wash and soak rice (1.5 cups) overnight or for minimum of four hours.
Step 3. Grind soaked rice to a fine paste adding sufficient water.
Step 4. Add grated coconut to rice paste and grind it to a fine paste (add water if needed).Step 5. Pour to a thick bottomed kadhai.
Step 10. Cooking prepared rice mudde.
There are TWO methods of cooking.
METHOD 1.
Grease one container in 1 teaspoon of oil.
Boil about 1.5 liters of water in a vessel.
These are two methods for cooking rice mudde. You can choose any one method of above.
Step 11. Meanwhile grease oil to chakli maker and small holed plate to press shavige.
Step 12. Pick two rice mudde through strainer, place one or two mudde in chakli maker
Preparation of KAAYI HAALU:
Step 1. Grate 3/4 cup of coconut. In a mixy jar add 1/2 cup of sugar/brown sugar, cardamom to grated coconut, and add required water. Grind to a fine paste. If you are using jaggery then you can mix it after grinding grated coconut.
Thanks to my amma (Sudha Bhat) for this special traditional Havyaka recipe.
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