So, its been over a month since my last post on Mane Adige. My little boy was sick for a couple of weeks last month and I've been busy with his ped checkups and tests. Haven't really been able to collect too many recipes this month, but here's a traditional one from my drafts. This delicious recipe is easier told than actually made! But Shavige is definitely worth all the effort you put in. Shavige is made in many different methods. Here's the easiest and the one that my mother in law follows.
3 cups Boiled Rice (uncooked)
1 cup White Rice (uncooked)
Salt as per taste (optional)
- Soak boiled rice and white rice in enough water for about 4-5 hours.
- Grind the soaked rice to a smooth paste; Use as little water as possible.
- Pour the ground paste into a heavy bottomed pan and cook on medium flame.
- Saute regularly and cook until all the water evaporates and the mixture forms a single dumpling.
- Separate into smaller tangerine sized dumplings and steam cook for about 15 minutes; I use a pressure cooker (without weight) to serve the purpose. The dumplings are cooked when a knife pierced into it comes out clean without any crumbs sticking onto it. Note: Make sure the dumplings are cooked well. Shavige would stick to each other and come out as a lump, if it isn't well cooked.
- Press into thin noodles using the chakli or Shavige press.
- Cool and relish with sambhar, pickle, Gasagase Payasa or any other side dish of your choice.
- OR make the Chitranna masala and mix to make shavige chitranna.
Note: Use the "bille" (the circular, detachable bottom portion of the press containing perforations, through which the dough oozes out) with multiple tiny perforations for making shavige.