Kharada Bele Holige | Spicy Chana dal Poli | Spicy Obbattu Recipe

Our community is famous for various holige varieties - both the sweet and savoury versions. I have posted lots of sweet holige recipes and also a variety of spicy holige- Palyada Holige(Spicy Alu Poli) in my blog.No festival is complete with out a variety of holige at my mom's place though I do not prepare much as TH is not very fond of it.But I relish these holiges when I visit my mom and she does not wait for a festival to prepares these various holige varieties for me. The most famous and common Holige variety is Bele Holige and Coconut Holige and is commonly prepared in most of the south Indian homes but our community version is bit different from others, check out the recipes to know more about it. Though the sweet Holiges are easily available in the stores,the savoury holiges are not easily available.

Today I am posting a savoury holige recipe which is prepared using chana dal and fresh coconut. The preparation of filling varies from recipe to recipe but the rest of the preparation process is quite similar to the sweet bele holige we prepare.I absolutely love both the savoury versions - Palyada(Alu) Holige and spicy bele(dal) holige and is paired with Coconut chutney,we usually prepare them for breakfast or dinner.

Check out various Holige Recipes in my blog:

• Garugu Hollige/ Hollige with rice flour-coconut filling
• Coconut Holige | Kayi Holige
• Haalu Holige | Paala Poori | Paal Poli
• Hoornada Holige/Bele Obbattu
• Pooran (Puran) Poli | Bobbatlu
• Shenga Holige | Groudnut Holige
• Chakkara Rekulu | Crispy Sugar Poli
• Sajjappa | Sojja Appalu | Halwa Poori
• Til Poli | Sesame Holige | Nuvvula Bobbatlu
• Pallem Obbattu | Spicy Alu Holige - savoury holige

Kharada Bele Holige | Spicy Chana Dal Poli | Karam Pappu Bobbatlu | Spicy Obbattu Recipe:

Yields: 8-9 Polis

Prep time: 30 mins | Cooking time: 30 mins | Total time: 1hr + 1 hr resting time

Cuisine: Karnataka -Indian | Category: Breakfast

Ingredients:

Ghee/oil, to fry poli

for outer layer/dough:

1 cup fine chiroti rava  or Flour(Maida)
a pinch of Salt

1 1/2 tsp ghee, melted

1/3 cup Oil, to soak the dough

Water, to mix the dough

for spicy Dal filling:

1 cup Chana dal
1/3 cup grated fresh Coconut
3-4 Green chillies,slitted
1/3 tbsp Coriander leaves,chopped
Salt to taste

Method:
for filling:

• Pressure cook the chana dal for 3 whistles and keep it aside.Drain the water and let the dal cool completely.

• Grind cooked and drained chana dal, grated fresh coconut, coriander leaves, green chillies and salt to a coarse paste.Do not add water while grinding.But if your paste turns liquidy stir the mixture on  the stove until it becomes thick.

for outer layer/Dough:

• Mix chiroti rava or flour(maida) with a pinch of salt and ghee and add water to it and knead in to a very smooth dough. The consistency of the dough should be very loose than the regular roti dough, this is the most important step otherwise you will not get softer polis.
• Now using your fist hit the dough for few mins to get the softer dough or lift the dough and drop it hard into the bowl and repeat it until the dough becomes very smooth.

• Now place this dough in a deep vessel and pour oil over it until the dough is completely soaked in oil. Let the dough rest for a minimum of 1 hr and upto 2 hrs. Drain the excess oil and use it for other purpose. 

to prepare spicy Dal Poli:

• Cut the holige paper into a round and place it on the rolling stone which we use to roll rotis. Grease holige paper or banana leaf with oil.
• Divide the mixture into 8-10 portions and prepare big lemon sized balls out of it.

• Pinch a small amla sized dough(the amount of dough should be half the quantity of the filling you take) and flatten it a bit using your hands as shown in the pics and place one ball of filling and seal it properly from all the edges like how we do for parathas.Now flatten it slowly with hands to get 5" diameter circle. Alternatively you can roll it like parathas like how we do in between two greased transparent sheets. Adapt the method which ever is convenient for you.

• Now place the holige paper along with the poli(with poli facing down the tawa)on a hot tawa over the low flame.
• Let it sit for 20-30 seconds and now peel the holige paper gently scraping it along the edges using a spatula. See the pics to get a clear understanding of it. 

• Now fry it on both sides applying ghee/oil until light golden in color. Pour the ghee/oil over it, do not try to spread ghee over the poli while frying it. Do not fry it for long time, it will make the polis bit hard so quickly remove it from stove when you get to see the brown patches on it.
• Repeat the process for making all polis, smear the holige paper liberally with oil and follow the same procedure. 

Serve the spicy Dal poli/karam bobbatlu hot with coconut chutney.

Notes:

1. The amount of dough should be half the quantity of filling for each poli otherwise the dough would be more and makes the polis bland and hard at the edges as the dough gets accumulated in the edges.
2. You can use toor dal instead of chana dal and follow the same recipe.In that case boil the toor dal on stove top until the dal is cooked.Take care that the dal should not be mush, it should hold its shape and also it should be cooked right.
3. You can either pat it or roll it like parathas in between two greased polythene sheets.
4. If you want a less calorie version, do not soak the dough in oil and instead smear oil on top of the dough and let it rest and then roll the dal polis like we do for parathas by sprinkling some flour. But these are not soft as compared to the ones which are prepared by dunking the dough in oil. But it tastes delicious too.
5. I use holige paper or the plastic banana leaf which we get in markets. If you do not get them use a banana leaf instead.

Technorati Tags: kharada holige ,kharada bele holige, spicy dal poli, spicy chana dal poli ,khara obbattu, spicy obbattu, breakfast recipes ,spicy chana dal obbattu, vysya community recipes, karnataka recipes, southindian recipes, bangalore specials

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Amrutha Palam | Mor Kali Recipe | Spicy and Tangy Rice Fudge

Amrutha Palam is one of our traditional community style recipes which I relish very much every time  it is prepared.It literally means " Food for God" as it tastes really delicious .In simpler way one can say it is a fudge made up of rice using a buttermilk for spicy version and jaggery for the sweeter version.We prepare two kinds of Amrutha Palam -one the spicy and tangy rice fudge variety and the other sweet rice fudge variety and is usually served as a breakfast or snack at my place.I like to eat the sweet and spicy rice fudge pieces alternatively and love that combo. I will post the sweet version sometime soon.

In Andhra and Tamilnadu, there is a preparation called as Perugu Pindi(Majjiga Upma) and Mor Kali respectively which is prepared in a similar process but it is usually served as a buttermilk rice flour porridge and is not set and cut into pieces. We use onions in our version which adds a nice crunch to every bite. Our version is slightly different and tastes delicious in its own way.

When you are bored of your regular breakfast varieties I suggest you to try this unique breakfast variety and treat your taste buds. If you are keen for more unique varieties you can try many of our family recipes which I have posted earlier in my blog.I am posting few links here for your convenience,but for the complete list CLICK HERE.

• Avarekaalu Kadubu/Tiny Rice flour Balls Snack
• Bilavalige(Rice Flour Chapati) and Pithikipappu
• Utha(Plain Rice Flour) Rotti with Avarekaalu Benne Usli
• Kayi Biyyam Uppindi / Coconut-Rice Upma
• Kandinooka Billakudumu/Toor dal-Rice rava Tikkis
• Ottu Shavige | Homemade Rice Noodles(String Hoppers)
• Pulusu Upma | Tangy Tamarind Upma
• Rava (Biyyapurava) Pulihora | Pindi Pulihora
• Billa Kudumulu/Rice Rava Tikkis
• Mosaru Kodubale/Curd Kodbale
• Pallem Obbattu | Spicy Alu Poli
• Vadappam(Riceflour Poori) and Chintaku Palya

Amrutha Palam Recipe | Mor Kali :

Serves 3-4

Prep time: 10 mins | Cooking time: 30mins | Total time: 40 mins + soaking time

Cuisine: South Indian | Category: Breakfast/Snack

Ingredients:

1 cup Raw Rice

1/3 cup grated fresh Coconut

2 cups Sour Curd,nicely beaten

3 cups Water

1 large Onion,finely chopped

4-5 Green chillies, finely chopped

2 tbsp chopped Coriander leaves

1/2 tsp Turmeric powder

Salt,as needed

to temper:

1 tbsp Chana dal

1 tbsp Urad dal

1 tsp Mustard seeds

a sprig of Curry leaves, roughly torn

2-3 tbsp Oil

Method:

• Soak rice for 3-4 hrs and grind it with coconut using 1 cup of water to a smooth batter by adding more water(from the measured quantity) if required.Add remaining water,beaten sour curd,turmeric powder and salt and mix well.
• Grease a big rectangular plate with oil and keep it ready.
• Heat oil in a big kadai and crackle mustard seeds.Add urad and chana dal and fry until it turns slight brown in color.
• Add finely chopped green chillies and onions and fry until the onions turn slight pink in color.
• Add the torn curry leaves and mix well.
• Now reduce the flame and slowly add the rice-curd mixture and start stirring immediately.Keep stirring until the mixture turns to a thick mass and leaves the edges of the pan.The mixture will become thick at the bottom as soon as we put it in the pan and hence stir it thoroughly and continuously to avoid forming lumps.This process easily takes 20-25 mins depending on the quantity we use.If you take a small lump of the mixture in your hand it should not be sticky which indicates that the mixture is cooked thoroughly.
• Add chopped coriander leaves to it and mix well.
• Spread the mixture on the greased rectangular plate of 3/4" height and smoother the top portion either with a clean oiled ladle or pat it nicely by oiling your palm.
• Let it cool completely.Cut into squares and serve them.

Serve them warm or at room temperature with pickle of your choice or as it is. 

Notes:

1. One can use Rice flour instead of rice and follow the same process.In that case use 1 cup of rice flour and 1 cup of sour curd and 2 cups of water.
2. There is one more version which is called as Tamarind Amrutha Palam where we use diluted tamarind extract in place of sour curds and follow the same recipe and cut into pieces and serve.
3. If the mixture does not stick to hand when touched with wet hands indicate that it is cooked thoroughly.

Technorati Tags: amrutha palam recipe, mor kali recipe, southindian breakfast varieties, traditional southindian recipes, vysyas recipes, spicy rice fudge

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Sago Halwa | Saggubiyyam Halwa | Navratri Vrat Recipes

The festival season is here and all the blogs are loaded with lots of sweets varieties. Though I have not prepared much this year I happened to click few sweets varieties when I was at my mom's place last year which I saved them to post for this year festival season.So you will see few sweet varieties in my blog this festive season.

Sago kheer is more commonly prepared when compared to Sago halwa.When it comes to halwa it is very tricky,if we do not cook until the right consistency we cannot set it and cut into pieces. My mom prepares this very well and hence requested her to prepare this when I visited her last time,but I feel I did not do justice to it with my photos, I was in a hurry to click photos.My mom uses nylon sago variety for this, it is very small and does not become mushy like the regular sago does. But if you do not get hold of it you can use regular sago too. I love these low fat Halwa recipes for the obvious reason that they are low fat and we can eat it guilt free unlike the ghee laden rich halwas like Carrot Halwa etc. But once in a while we should even treat ourselves with those rich and tasty halwas too. This festive season you will see a couple of such rich halwas too in my blog,stay tuned!!

Check out other halwa and Indian puddings recipes in my blog:

• Carrot-Beetroot Halwa using Condensed milk
• Carrot Phirni
• Lauki(Bottlegourd) Halwa
• Mango Fudge | Mango Burfi
• Mango Phirni | Layered Mango Phirni
• Mango Sheera | Mango Sooji Halwa 

Sago Halwa Recipe | Saggubiyyam Halwa Squares:

Yields: 9-12 squares | Author: Prathibha Garre

Prep time: 5 mins | Cooking time: 25 mins | Total time:30 mins

Cuisine: South Indian | Category: Sweets

Ingredients:

1 cup Nylon Sago or regular Sago

4 cups whole cream Milk

1 cup Sugar

1 tbsp Milk Masala or Badam Milk powder(optional)

2 tbsp Ghee

2-3 tbsp Cashew nuts,chopped

2 tbsp Raisins

Method:

• Grease a rectangular or square tray and keep it ready.
• Heat ghee in a kadai and add chopped cashew nuts and raisins and fry until they turn golden brown and raisins become plumpy .Remove them with the slotted spoon and keep them aside.

• In the remaining ghee add sago and fry them slightly.You don't need to roast it completely until dark just give a coat of ghee and toast them slightly.
• Mean while heat milk in another pan.

• Add hot milk to the sago mixture and keep stirring until sago is 3/4th cooked.

• Add sugar and milk masala powder to it(I did not add)  and mix well and cook until done.If you feel sago is not cooked completely feel free to add a few couple of tablespoons of milk according to the requirement. Cook until it reaches the consistency of halwa.Add ghee if the mixture sticks to the vessel.
• Add fried cashew nuts and raisins to the halwa and stir nicely.

• Pour on a greased tray and let it cool slightly.While it is warm cut into squares.

Serve them warm or at room temperature.

Notes:

1. The ratio of 1 sago: 4 cups Sago is adequate but at times it depends on the size of the sago you might need to add bit more milk.But do remember that the consistency should be of halwa and not of kheer.
2. The amount of sugar (1 cup) is apt and is rightly sweetened for us.If you want it sweeter you can increase it to 1 1/4 cups.
3. I used Nylon Sago,which is a thin variety for the halwa .If you don't find it use regular variety. Clean the sago before use.

Check out various Diwali Sweets Recipes here.
If you are looking for more Savoury Recipes,Check out Diwali Savoury Recipes here.

Technorati Tags: sago halwa, saggubiyyam halwa, how to make sago halwa, easy halwa recipes ,saggubiyyam halwa squares, sago recipes, saggubiyyam recipes, easy diwali sweets, festival sweets recipes, navaratri sweets recipes, diwali sweets

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Spicy Alu Poli | Pallem Obbattu | Kharada Holige | Kaaram Bobbatlu

Its been a long time I posted any of our community special recipes and today I am posting a delicious breakfast recipe called 'Pallem Obbatu' which can also be called as 'Palyada Holige' or 'Spicy Alu Poli'. It is basically a south Indian way of preparing Alu paratha where the dough and the filling is prepared in a typical south Indian traditional way.The taste,texture and the final look of this Alu poli is quite different from the regular Alu paratha.The filling is a simple alu palya like how we prepare for masala dosa where as the outer dough is prepared as the same way we prepare for holiges,also it is patted with hand instead of the usual process of rolling the parathas.These Alu polis are extremely soft and tastes best when served hot with spicy coconut chutney.

If you are interested, check out few more breakfast varieties of our community style recipes here:

• Atukula Dosa/Sponge Dosa
• Atukula Gunta Ponganalu / Avalakki Paddu
• Bilavalige(Rice Flour Chapati) and Pithikipappu
• Billa Kudumulu/Rice Rava Tikkis
• Kandinooka Billakudumu/Toor dal-Rice rava Tikkis
• Kayi Biyyam Uppindi / Coconut-Rice Upma
• Mosaru(Curd) Kodubale/Sour Rice flour Rings
• Ottu Shavige | Homemade Rice Noodles(String Hoppers)
• Pulusu Upma | Tangy Tamarind Upma
• Sabudhana Upma/Saggubiyyam Upma
• Utha(Plain Rice Flour) Rotti with Avarekaalu Benne Usli
• Vadappam(Riceflour Poori) and Chintaku Palya

Spicy Alu Poli | Pallem Obbattu | Karam Bobbatlu | Khara Holige Recipe:

Yields: 8-9 Polis

Prep time: 30 mins | Cooking time: 30 mins | Total time: 1hr + 1 hr resting time

Cuisine: Karnataka -Indian | Category: Breakfast

Ingredients:

Ghee/oil, to fry poli

for outer layer/dough:

1 cup fine chiroti rava  or Flour(Maida)

a pinch of Turmeric powder,optional

a pinch of Salt

1 1/2 tsp ghee, melted

1/3 cup Oil, to soak the dough

Water, to mix the dough

for spicy potato filling:

2 large Potatoes,boiled and peeled
1 medium Onion chopped
3-4 Green chillies,slitted
1/4 tsp Turmeric powder
1 tbsp Chana dal
1 tsp Urad dal
1/2 tsp Mustard seeds
2 tbsp Coriander leaves,chopped
8-10 Curry leaves,chopped
Salt to taste

Method:
for filling:

• Mash the boiled potatoes and keep it aside.
• Heat oil in a pan,crackle mustard seeds and fry chana dal,urad dal till brown.
• Add slitted green chillies,curry leaves and onions and fry until they turn pinkish in color.
• Add haldi,salt and mashed potato to it and give a nice stir and cook it for a couple of minutes.
• Add coriander to it and mix properly and keep it aside to cool down.
• Divide the mixture into 8-10 portions and prepare big lemon sized balls out of it.

for outer layer/Dough:

• Mix chiroti rava or flour(maida) with a pinch of salt,turmeric powder and ghee and add water to it and knead in to a very smooth dough. The consistency of the dough should be very loose than the regular roti dough, this is the most important step otherwise you will not get softer polis.
  

  
• Now using your fist hit the dough for few mins to get the softer dough or lift the dough and drop it hard into the bowl and repeat it until the dough becomes very smooth.
• Now place this dough in a deep vessel and pour oil over it until the dough is completely soaked in oil. Let the dough rest for a minimum of 1 hr and upto 2 hrs. Drain the excess oil and use it for other purpose. 

to prepare spicy alu Poli:

• Cut the holige paper into a round and place it on the rolling stone which we use to roll rotis. Grease holige paper or banana leaf with oil.

• Pinch a small amla sized dough(the amount of dough should be half the quantity of the filling you take) and flatten it a bit using your hands as shown in the pics and place one ball of filling and seal it properly from all the edges like how we do for parathas.Now flatten it slowly with hands to get 5" diameter circle. Alternatively you can roll it like parathas like how we do in between two greased transparent sheets. Adapt the method which ever is convenient for you.

• Now place the holige paper along with the poli(with poli facing down the tawa)on a hot tawa over the low flame.
• Let it sit for 20-30 seconds and now peel the holige paper gently scraping it along the edges using a spatula. See the pics to get a clear understanding of it. 

• Now fry it on both sides applying ghee/oil until light golden in color. Pour the ghee/oil over it, do not try to spread ghee over the poli while frying it. Do not fry it for long time, it will make the polis bit hard so quickly remove it from stove when you get to see the brown patches on it.

• Repeat the process for making all polis, smear the holige paper liberally with oil and follow the same procedure. 

Serve the spicy Alu poli/karam bobbatlu hot with coconut chutney.

Notes:

1. The amount of dough should be half the quantity of filling for each poli otherwise the dough would be more and makes the polis bland and hard at the edges as the dough gets accumulated in the edges.
2. You can either pat it or roll it like parathas in between two greased polythene sheets.
3. If you want a less calorie version, do not soak the dough in oil and instead smear oil on top of the dough and let it rest and then roll the alu polis like we do for parathas by sprinkling some flour. But these are not soft as compared to the ones which are prepared by dunking the dough in oil. But it tastes delicious too.
4. I use holige paper or the plastic banana leaf which we get in markets. If you do not get them use a banana leaf instead.

Technorati Tags: spicy alu poli, kaaram bobbattlu, karam bhakshalu, how to prepare pallem obbattu, typical vysyas recipes ,kharada holige, palyada holige ,holige recipes ,karnataka recipes, breakfast recipes

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Ottu Shavige | Home made Rice Noodles(String Hoppers)

Ottu Shavige(Vothu Shavige) or Akki Shavige is a specialty of Karnataka and is also widely prepared in our family.At our place it is called 'Shastralu' or 'Saasthalu'. It is a specialty of our community and is prepared on special occasions and functions and also if we have special guests at home.Ottu Shavige of Karnataka is similar to Idiyappam of Tamilnadu though the process is slightly different.In the preparation of Otthu Shavige,rice flour is cooked and made it into cylindrical shaped balls which are then steamed and pressed into thin string hoppers while in the later process(Idiyappam),the flour is mixed to a dough and it is pressed into thin noodles and then they are steamed.Despite using the same ingredients,the resultant product of both the processes taste slightly different and my taste buds always incline towards Ottu Shavige,the one which I am quite familiar with from my childhood.Though we get instant rice noodles in market,the taste of freshly pressed rice noodles is nowhere compared to those instant rice noodles.Though the preparation process is tedious,it is worth the effort.

Usually Ottu Shavige is prepared on special occasions or if you have some special guests.Preparing Ottu Shavige is quite laborious and needs at least two people to help. I still remember how we used to help our mom when she used to prepare this dish.It is really fun if two or more people do this but it is quite laborious if a single person has to handle it,you need at least two people to prepare this.

Ottu Shavige is quite versatile and we prepare sweet as well as spicy varieties with it.The usual  sweet side dishes we prepare for Ottu Shavige are Gasgase Payasa(Kayi Halu) or Nootoodi (Sweetened Sesame seed powder) or sweetened Gasgase powder or sweetened Groundnut powder.We can prepare spicy varieties like Lemon Shavige,Tamarind Shavige, Coconut Shavige, Tomato Sevai with Ottu Shavige.Among all,my most favorite is lemon shavige and the combination of ottu shavige with gasgase payasa and sesame powder.

We need a special Shavige press to prepare Ottu Shavige.The picture below shows how the Shavige Press looks which is used to prepare Otthu Shavige.This machine is quite sturdy with a handle to turn and a perforated cylindrical cup and stands on its legs.

As I do not have this machine in Mumbai I usually ask my mom to prepare this when I visit her.I was able to click few pictures when she prepared last time so that I can share with you all,otherwise I don't think that my favorite recipe would appear in my blog.If you do not have Shavige press you can use the Idiyappam press(murukku press) to prepare this,but I am sure that it would not be easy to prepare Ottu Shavige in the Idiyappam press as the dough is already steamed and needs more energy than usual to rotate the handle.

Otthu Shavige | Akki Shavige | Home made Rice Noodles Recipe:

Serves 2-3

Prep time:1 hr | Cooking time:45 mins | Total time:1hr 45 mins

Cuisine: Karnataka - South Indian | Category: Breakfast 

Ingredients:

to prepare Akki Ottu Shavige:

2 cups Home made Rice flour

3 1/2 cups Water

1 tsp Salt

1 tsp Oil

to prepare Kayi Haalu | Coconut Poppy Seed Payasam:

1 cup grated fresh Coconut

2 tbsp Poppy seeds

6-8 Cashew nuts

1 1/2 cup Milk

1/2 cup Water

1 1/4 cup grated Jaggery

1/4 tsp Cardamom powder

to prepare sweetened sesame powder:

1/2 cup white Sesame seeds

1/2 cup grated Jaggery

to prepare sweetened groundnut powder:

1/2 cup roasted and skinned Groundnuts

1/2 cup grated jaggery 

Method:

to prepare sweetened Groundnut powder:

• Grind roasted and skinned groundnuts to a powder in the mixie and add grated jaggery to it and run it again to get a uniform mixture.
• Store it in air tight container.Make this on the previous day itself to ease up the process.

to prepare sweetened Sesame powder:

• Dry roast sesame seeds over medium flame for 3-4 mins until they smell nice.
• Grind sesame seeds to a powder in the mixie and add grated jaggery to it and run it again to get a uniform mixture.
• Store it in air tight container.Make this on the previous day itself to ease up the process.

to prepare Kayi Halu:

• Grind cashew nuts,poppy seeds,grated coconut and cardamom into a fine paste.
• Mean while add grated jaggery to 1/2 cup of water and boil until jaggery melts and strain this mixture.
• Boil the jaggery mixture again and add the ground coconut-poppy seed mixture.Cook it on low flame until it comes to a boil.
• Add milk and cook for another 2 mins and remove it from the stove.Do not boil for more time as it might curdle.

to prepare Akki Shavige:

• Bring water to a boil in a deep pot and add salt and oil to it.
• When the water is boiling add Home made rice flour in the center of the pot and close the lid to half(do not cover it completely,leave some space for the steam to escape otherwise the water would over flow) and let the flour(which would be floating) cook over low flame for half an hour.

• Stir vigorously now until you get a lump of mixture formed and all the ingredients are well mixed.You can use a long ladle or your roti belan for this process.
• Divide the mixture into two parts and knead the mixture into a smooth dough on a silicon baking mat or on a clean plastic sheet.Be careful the dough would be very hot,so wet your hands while doing this process.You can even place the dough in a clean plastic bag and knead well,this is very easy and risk free process.This should take at least 4-5 minutes.It is always better to do in small portions.

• Make smooth cylindrical shape balls(4" lengthwise) out of the mixture and arrange them in a steamer and steam for 20-25 mins.You can even use cooker to steam them,make sure you remove the whistle while steaming them.
• Keep the Shavige press ready and grease the inside portion with oil and also keep a plate below the press to collect the freshly pressed noodles.

• Keep all the balls in the hot box and take out one ball at a time and place it inside the Shavige press and press it to strings of thin noodles.This is a bit laborious process and needs bit strength as it is not easy to rotate the shavige press.You need two people to do this,as one would hold the legs of shavige press and move the plate underneath while pressing the shavige so that noodles would spread out widely and not form a lump and the other person to turn(rotate) the handle of shavige press.Also,take care while doing this process as the dough would be very hot to handle.Drop the noodles(collected on plate) carefully into a big wide vessel and keep the plate back in position to repeat the process.Repeat the process with all the balls to get the noodles.It is important to keep the dough balls in hot box so that they would not turn dry and hard and also it would be easy to press them while they are hot.

Serve the plain Otthu Shavige with Kayi haalu(Sweetened coconut milk) or Sweetened Sesame powder or Sweetened Ground nut powder and ghee.Mix the otthu shavige with ghee and the powders and enjoy the heaven on plate.

You can even use them to prepare Lemon Shavige, Tangy Tamarind Shavige, Coconut Shavige, Tomato Sevai.The recipe for Lemon Shavige recipe would follow soon.

Notes:

1. It is essential to use Home made Rice flour for the recipe,follow this link to know how to prepare home made rice flour.You can alternatively use Idiyappam flour,but you need to follow the instructions for the water measurements as mentioned on the packet.
2. It is important to keep the dough balls in hot box so that they would not turn dry and hard and also it would be easy to press them while they are hot.
3. This is a very laborious process and need atleast 2 people to prepare this.So attempt this recipe only if you have any help in the kitchen.

Check out few traditional recipes of my family which are prepared using rice flour.

• Bilavalige(Rice Flour Chapati) and Pithikipappu
• Mosaru Kodubale/Curd Kodbale
• Utha(Plain Rice Flour) Rotti with Avarekaalu Benne Usli
• Vadappam(Riceflour Poori) and Chintaku Palya

Technorati Tags: how to make rice flour shavige, vatthu shavige, ottu shavige, idiyappam, home made rice flour noodles, rice flour string hoppers, home made rice flour sevai, kayi halu, sweet coconut milk, gasgase payasa, bangalore specials, breakfast recipes

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