Shevai with Coconut Milk spiced with green chillies n Hing ( Asafoetida )

Shevai with Coconut Milk spiced with green chillies n Hing ( Asafoetida )

• Rice-2  cups ( i used a special rice shevai tandulu /rice here ) meant only for preparing it so no need for adding grated coconut . 
• Coconut oil -for greasing
• Salt to taste .

Method:
Soak the rice in water for around 6 hours . 

Grind it to a smooth paste adding required amount of water. 

In a kadai add the ground batter n heat it ... stirring continuously till all the water evaporates n the dough becomes dry .

Make balls of the dough and steam it for 15 to 20 minutes. 

Grease the shevai mould with coconut oil n place the steamed balls when still warm n press it ,then collect the emerging shevai on a greased plate held underneath. .. repeat for all the remaining steamed balls .  

Spread a clean wet cloth ,n place the shevai's on it ... 

Coconut Milk spiced with green chillies n Hing ( Asafoetida )

• Coconut -1/2 
• Green chillies - 2 
• Hing/Asafoetida- 2 pinch 
• Tamarind- Tamarind seed size 
• Salt to taste 

Seasoning

• Oil-1 tsp
• Green chillies chopped -1
• Hing /Asafoetida- 2 pinch 

Method 
Grind grated coconut , tamarind, green chillies n hing to a paste n extract milk ... add water for right consistency ( shoulnt be too watery nor too thick ) n salt .

Then season it with green chillies ( till reddish brown ) n  hing