Semolina Shavige/ Home made Rava Vermicelli

 Shavige/ Vermicelli is one of the Indian food. Home made shavige/ vermicelli is very famous in our Dakshina Kannada, Udupi, Malenadu Regions. 

At my Doddamma house we had a big wooden Shavige Mane/ Machine used to press the Shavige. Shavige usually prepared using raw rice, boiled rice, raw rice and boiled rice together, raw rice and avalakki/ flattened  rice etc. Now a days people started to prepare Rava Shavige which is good for fasting and during the functions. 

Even I have tried Shavige using medium size rava/ semolina, thin variety of semolina. Both the varieties of shavige was good indeed.

Yesterday just wanted to try once again and it was just beutiful layers of  Shavige we had.

Let us see how to make Shavige:

Ingredients Needed :

Rava Medium Size : 1 1/2 Cup.

Boiling water 3 Cups.

Salt : As required .

Ghee : 1 Tsp.

Chakli Mould  and Sev plate I have used since I do not have Shavige Machine.

Method : 

1. Keep 3 cups of water to boil.

2. Add a tsp of ghee to it.

3. Add 1 1/2 cup of Semolina/ medium size Rava to it and stir.

4. It turns as one full ball consistency.

5. Keep the pan.

6. Now knead the dough nicely and divide them as small portions.

7. Kneed each portion and  steam for 10 minutes.

8. Then put this small portions to Chakli mould which you have kept Sev plate. (Thin sev plate).

9. Press and prepare  Rava Shavige/ Vermicelli on a plate. 

10. Enjoy with your favourite side dishes.

Note : 

Use medium size Semolina. / Rava.

Add rava when the water boils nicely.

Adding 1 tsp of ghee helps the rava to be soft.

You can use little bigger size of Sev plate. Its easy to press.

Time : 30 Minutes.

Crispy Nippattu

Nippattu is a  famous cripsy Indian fried fritter.

I have used  Rice flour and Roasted chenna.

Its Crispy, crunchy and yummy to have with a cup of coffee, or a bite in between your lunch or any time of the day.

Things Needed :

Rice flour : 2 Cups 

Roaste Chenna : 1/2 Cup.

Jeera/ cumin seeds.

Red Chilly powder : 1 Tsp.

Butter : 1 Tbs.

Cooking Oil : 2 Cups.

Salt : As required.

Method :

Take a big bowl add Rice flour, chilly powder, butter, cumin seeds, salt and mix it well.

Dry grind roasted chenna/ putani/ huri kadale and add this to rice flour.

Mix it well and add riquired water slowly and prepare dough.

Knead the dough well.

Divide in to small portions.

Take a small portion and pat on your palm as thin as you like.

Arrange these in a plate.

Keep a pan on the fire and put oil. 

Heat oil and put Nippattu and fry on low and medium flame.

Fry on both sides and take it out to a kitchen tissue.

Let it cool. Store it in a airtight box or bottle.

Enjoy or serve as you like.

Note : Frying in low flame turns the Nippattu crispy. 

Adding more butter turns the dough soft and it becomes powder whole frying.

It might take more oil if you add more butter. 

Let the dough be bit thick. 

Time : 30 Minutes.

No of Nippattu : Accordign to the size of  Nippattu.