This is a favorite dish in almost all konkani homes.

Ingredients :

• Idly Rice (par boiled rice ) – 2 cups.
• Grated coconut – 1 cup.
• Water -4 cup.
• Salt to taste.

Method : 

• Wash and soak rice in 4 cups of water for about 2 hours.
• Grind with grated coconut to a smooth paste. Add salt at the end of grinding.
• Use all 4 cups of water .
• Heat a big pan.Add ground paste salt and continue to stir until the water has evaporated. Turn off the gas.
• Let this cool (not completely).Rub some oil on the palms and make balls out of the dough.
• Now take these balls and steam it in a  steamer and cook for about half an hour.
• When this balls are still hot put it in greased sevai maker and press it.
• When all the batter is used up in the same manner,allow the prepared sevai to cool down.
• Spread it on a broad plate and separate them carefully.
• Serve with coconut oil and pickle,or any garam masala curry.

Seasoned Coconut oil: heat coconut oil,add chopped green chillies and fry till the bits look crisp. Take off the heat and add Asafoetida/ hing powder  and add salt.Serve warm over sevai.

This seasoned coconut oil recipe courtesy Mrs Shevanthi Nayak, my very good friend,my inspiration who is also like my elder sister.Thank you Shevanthiakka.