Comments on: Rice-coconut noodles (shevayi/idiyappam)

By: Shilpa Shanbhag

Shilpa Shanbhag — Thu, 04 Jun 2009 17:36:21 +0000

Hi Shilpa,

I tried your recipe and it was just out of this world.. I’m sure seeing my comment in almost every reicpe you can guess how much I adore your website.

I saw some queries regarding where one can get the Shevai Daante in Mangalore. I would suggest them to go to Car Street, Venkatraman Temple road and there are lines of shops who sell them, in various sizes and very reasonable price.

Shilpa

By: Shiva

Shiva — Wed, 11 Feb 2009 20:47:29 +0000

Hello,
I am in USA, searching for shevai making machine(Mangalore style)…any idea where I can get it here?

Thanks
Shiva

By: Roopa Prabhu

Roopa Prabhu — Thu, 08 Jan 2009 04:36:07 +0000

Hi Shilpa.
Though we make Shevai at home every Sunday, and eat it with the Vegetable Korma, I think the best combination would be the Prawn Curry and Shevai. It tastes yummy and I feel that my soul has been satisfied. Your method is so easy to make, that i am tempted to try it out this way…with the chakli press.
Your website is like breath of fresh air and is a pioneer in Konkani food. I am indeed amazed to see such detailed steps explaining everything.
Long Live aayisrecipes.
One request, I would like to learn how to make Egg Paratha. Can you please advice.

Thanks. Roopa

By: rakhee

rakhee — Sat, 20 Dec 2008 14:13:54 +0000

Hi Shilpa, I love visiting your recipe website. I enjoy especially the introductory notes which always has snippets of tradition which makes one nostalgic.
Your shevai/idiyappam recipe looks good and yummy.But i find it a lil cumbersome.I do it the easy way by just mixing market available rice flour with warm water and salt and lil bit of coconut milk. This semi dry dough is then directly pressed into greased idli pans through the seva nazhi ( the shevai/chakli maker) and steamed.

By: Aishwarya Kamath

Aishwarya Kamath — Sat, 18 Oct 2008 04:23:25 +0000

Dear Shilpa,
narlache kisne podu naja mohnu , amma wd scrap the coconuts outer shell (karti). ashi kartari piltana tondre jaina.

By: Indian food, Andhra recipes and Global cuisine inspired cooking » All Recipes Shilpa Vegetables Vegetarian Recipes » Indian Food Trail - An essay on Konkani Cuisine - by Shilpa

Tue, 14 Oct 2008 13:27:35 +0000

[...] Some specialties in this category can be – • Kadamb, • Shevayi [...]

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By: Kula

Kula — Sat, 27 Sep 2008 15:37:19 +0000

Hi Shelpa
It looks very yummy. Can you please tell me where I can buy the shevayi machine shown in your web site, and the price I am trully appreciated.

Thanks

Kula

Shilpa: Kula, I am not sure where it is available. We have it for a long time now. I use chakli press. I am sure the traditional press is available in South and North Kanara.

By: Stacy

Stacy — Thu, 21 Feb 2008 13:22:22 +0000

Where can I purchase a chakli press?
Do you happen to also know the name of a hand-held tool that has 4 or 5 little metal loops on the end (blades I guess) that you can use to scrape out the young coconut meat, and it makes it look like noodles? What would that tool be called if you know and where can I get one of those?
Thank you for your help

Shilpa: Stacy, chakli press is usually available in Indian stores here. I am not sure what the coconut scrappers are called .

By: Vidhyalakshmi

Vidhyalakshmi — Fri, 08 Feb 2008 09:09:26 +0000

While squeezing the idiyappam mavu, it falls like rain drops or some times it does not come. What could be the problem.

Shilpa: Are you using the same recipe as above? If your dough is not done properly, it crumbles.

By: uma nair

uma nair — Sat, 04 Aug 2007 10:26:58 +0000

hi i was reading through your site. there is a much easier way to make idiyappams. its something my mom and grandmom do. they take rice powder and roast it so that the powder can last for much longer period in storage. the rice powder has to be extreamly finely grounded. you get these in the supermarket now a days roasted. you just have to take a little of the powder add salt as you require and pour hot boilling water into the flour in stages and mix it with a wooden spoon very well. the water should be really hot if not you dnt get good idiyappams they end out hard.the batter should nt be wattery it should be of the correct consistency else wen you press it out of the idiyappam maker it will nt be right and when you steam to cook it ot will turn wattery and run so the batter should be slightly harder like for chappaties. and then you press it out of the presser into a iddaly plates or you gt special plates fr idiyappams in the market and steam it. this is also healthy cause it dsnt have cocont and those consered about your cholestrol could try it out more often.and since its steam cooked its verry healthy and tasty.