Shevai - The Konkani Semiya

I have been dreaming of this for some time now.  And browsing through various food blogs led me to the recipe.  I have memories of this food as one being difficult to make.  Maybe in the past, with no mixie but the old stone grinder and then the shevai maker was not the easiest one to operate either.  But there was this ' I have to eat it now' factor that set the wheel in motion....

Ingredients:
Rice - 1 cup
Coconut - 1/4 cup - some recipes even have 1/2 measure
Salt to taste

Step 1
Soak rice for about 6 hours.
Grate the coconut.
Grind the soaked rice and grated coconut to a fine paste.
The mixture should be like dosa batter

Step 2
Take a wok and lightly grease it
Pour in the batter, add salt to taste
Keep on a low flame, stir it constantly till it comes together like a soft dough
Take off flame
With wet hands ( since it will be hot) shape into medium sized rolls

Step 3
Put this in a steamer or whichever method you may use for steaming
Steam for about 12-15 mins.  You can put a skewer in and it should come out clean

Step 4
Take the steamed roll out and put in a semiya/muruku maker
Pass it through and extract the final product - SHEVAI is now ready

Note - As you extrude one roll, make sure the remaining rolls are still in the steamer.  They should be hot when you put them through the semiya maker.

Eat it with a nice accompanying dish of coconut milk sweetened with jaggery,  or coconut oil with finely diced onions and green chillies,  or just pickle, or a nice prawn gashi or eat it just plain.  Have it for breakfast  or any meal that you wish.

For a step by step account you can check the pictures at CusineIndia