Shevayin is konkani word for rice noodles, a breakfast dish in many amchi homes and the combination of shevayi with rosu is hit one with amchis.

The traditional preparation requires a special instrument known as "shevayi dante". I obviously never attempted this traditional way, firstly because I thought the process to be time-consuming, tiresome, and secondly the absence of this instrument at my home in pardes. I was always on lookout for a simple process to prepare these rice noodles. 

One day, a family friend of mine brought a tiffin filled with mini shevayi's [she had prepared them on idli stand and so they were small in size] and I was super excited to see them as well as eat them with chutney. This is when I got to know from her about the noodles been prepared from rice flour. And since that day, I am preparing these noodles [ called as Iddiyappams in Malayali] from rice flour and my family enjoying them with chutney or godda rossu [made from jaggery] or sometimes just a dash of coconut oil on top.

Thank you Chitra mayi for this yummy recipe

For Rice flour iddiyappams
1 cup rice flour
1 cup+2-3 tbsp hot boiling water
Salt as per the taste
1 tsp sugar
2 tbsp coconut oil + oil to grease the moulds

Method:

Grease the plates of idli stand with coconut oil. Take 1 cup + 2-3 tbsp water in a pan. Add 2 tbsp oil, salt and sugar and allow it to boil.

In a vessel place the rice flour. Add boiling water part by part and mix the flour well till you make a firm dough. Keep the vessel covered for 5 minutes. Divide the dough into equal sized balls. Take each dough ball and put it in chakli mould.



Note: The actual recipe mentioned about use of coconut milk while making the dough. Somehow I was not successful in preparing these noodles with coconut milk and hence my preparation included to add coconut oil in the water while boiling as well as to grease the idli moulds with coconut oil itself.