Sheviyo or Shevigo also known as Idiyappam or string hopper is made with ground rice steamed and then pressed into a hand held sev mould or a typical stand alone shevigo equipment.  In Kerala, Tamil Nadu etc Idiyappam is made of rice flour mixed with hot water 2:1 proportion with salt and little oil and kneaded to a soft dough.  The dough balls are then put in the sev mould and pressed onto idli trays and steamed.

I have illustrated the Mangalorean and Goan style of making the Sheviyo i.e. soaking rice, grind to a paste then steaming the batter as a rice cake which is then cut into pieces and pressed as string hoppers with a sev mould.

It can be eaten as a sweet dish for breakfast or a teatime snack garnish with chunn i.e. a jaggery coconut filling or with sweet ros i.e. coconut milk and jaggery mixture.

As a savoury dish serve them with any coconut milk (Roce) curry like chicken or mutton or vegetable stew.

Ingredients

• 2 cups boiled rice or 1 cup basmati and one cup boiled mixed
• 1 tsp. salt or to taste

Coconut Jaggery (Chunn) filling

• 1 cup fresh grated coconut
• ½ cup jaggery grated
• ¼ tsp. cardamom powder

Coconut Jaggery Milk

• 2 cups coconut milk
• ½ cup jaggery or to taste
• ¼ tsp. cardamom powder

Wash and soak the rice for atleast 6 hours.  Gridn to a smooth paste, add salt, mix and transfer to a cake tin to steam.  Set the steamer and when the water boils place the dish with the rice batter on the steamer and steam for 20 to 25 minutes on medium high.  To check if done, pierce a knife and should come out clean.  Cut the rice cake into large pieces and press the pieces through a sevio or sev (ghatia/chakli) mould using the plate with large holes (if you prefer thinner strands, use the plate with smaller holes) and press like noodles into small circular heaps. 

To make the chunn – heat a pan and add the grated jaggery, add a little water to speed up melting and cook till fully dissolved.  Add the coconut and cook for a minute, then add the cardamom powder and keep aside till required.

To make the sweet milk – Heat the coconut milk till it reaches boiling point and then add the jaggery and simmer till dissolved.  Add cardamom powder, mix and take off heat.

Serve with coconut jaggery filling or sweet coconut milk for breakfast or as teatime snack and with chicken or mutton curry or vegetable stew for lunch or dinner.