“Sun Dried Tandla Shevai Panna (Seasoned Rice Sevai)” … sun dried sevaiyan are always stocked round the year in almost all konkani Saraswat homes … falls in handy as dosa/ idly batters do not ferment well during monsoon season and in case of emergency during other seasons too … Yummilicious …
** Before I run into details on sun dried rice shevai/ sevai/ sevaiyan I must say that these are thin machine made store bought ones that are easily available all round the world these days. Very thin in texture unlike the homemade ones and can be cooked easily when in case of emergency. There are few ways of preparing these, like the homemade ones are cooked like upma by adding in double boiling water, however I prepare these like how we prepare rice the draining method. I always find that I get perfectly made sevai in this method though I have mentioned the other before in blog.
** I am sharing the recipe again here as I have made a small change in cooking timings here, before you wonder if I went wrong before, I would like to assure, No I have not. I have shared the shevai used in both recipes, the previous ones where thicker in texture though they too were store bought, while the one’s used are very thin in texture just like the roasted wheat sevai used in preparing of kheer, this hardly takes time and may get overcooked if let rest more, so be careful and read in detail. I am sharing a common link at the bottom of this recipe where you can find more options on shevai.
** Here is my simple method of preparing “Sun Dried Tandla Shevai Panna (Seasoned Rice Sevai)” … my style ... a healthy breakfast or tiffin snack, try it out and enjoy with family and friends ...
** Boil 2 litres of water in a deep stainless steel vessel. Add in a few drops of oil (Optional). When the water comes to boiling point, add into it about 250-300 gms of sun dried shevai and mix well. Remove from fire and keep it aside covered for 5 minutes or so, check out in between. When you see the shevai getting softer, drain off the water completely by adding it into a colander or by gently tilting the vessel.
** Now rinse the same under cold water if in colander or pour cold water into the vessel and remove the excess water. Repeat rinsing, until the shevai is not hot anymore. Keep aside for few minutes, for the water to drain off properly. This process is done to cool the shevai and arrest its overcooking process. We do not want the shevai to be soggy and this method gives you perfectly cooked sevai that is very tasty.
** In a thick bottomed pan, add 1 tblspn of coconut oil (nariyal tel/ narlel tela), when hot add 1 tsp of urad dal (black gram dal) and fry till it turns a little bit brown, lower the heat and then add in 1 tsp of mustard seeds (sasam/ rai), when they start to splutter, add in 1 tsp of hing/ asafoetida powder, 3-4 green chillies (tarni mirsanga/ hari mirchi) slit lengthwise or cut to pieces, 2-3 dry red chillies (Optional) also cut to pieces and 8-10 curry leaves (kadipatta/ karbevu) and fry for a minute or two.
** Add in cooked, strained shevai, salt (namak/ meeta) to taste and mix well. Cover and let cook on low heat evenly for a few minutes on its own steam just to warm up all the ingredients seasoned. Keep mixing in between to avoid the shevai getting stuck to the bottom. When done add in 2-3 tablespoon of freshly grated coconut (soyi/ nariyal) and all well together. Cook covered for another 2 minutes and then it done.
** “Sun Dried Tandla Shevai Panna (Seasoned Rice Sevai)” is done and ready to served. This Shevai is usually served as it is and does not need anything served along with it, but in some homes they serve it along with some sev/farsan etc. or even a dash of pickle. You may even serve the same along with some chutney or sambar too. I serve this simple as it is like most of Amchies do, maybe a little bit of sev that’s it, tastes yumz. Do try this out if sun dried shevai is available in your vicinity.
** Always serve seasoned sun dried shevai hot and fresh from kadai, as it tastes best that way. Since the shevai has fresh coconut gratings added to it, it is always advisable to serve it within maximum 2 hours of cooking time. In case you want to serve it later on, put it in an airtight container and keep it in the fridge. Remove 20 minutes before serving and you can either steam it in pedavan/ idly cooker for 5 minutes or sprinkle a little bit of water on it and microwave for a minute. It really comes out fresh and yumz.
** You can check out the recipe in the link shared below too, its just a difference of timings in cooking in hot water which actually depends on the shevai ….
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Thanks.