2 years ago, when I posted the uDida appe recipe , I promised I would post this version with kabba (sugarcane) rosu (juice). But one or the other thing kept me posting this. I can’t believe it took me so long.
PaDDu (Kannada), appe (Konkani), ponganalu (Telugu), paniyaram (Tamil), unniyappam (Malayalam), is one of my all time favorite breakfasts. While growing up, these sugarcane versions were prepared only during season when someone who grew them gave the juice to us. These are grown only in few fields and the juice is used to make sugar. Two things which were staple when we got the juice was this one and a special chakli . We also liked to drink the juice spiced with ginger, lime juice and green chilies.
Luckily we have an Indian grocery store nearby which serves fresh sugarcane juice. They usually spice it up, but I always take pure juice to make this appe . My parents brought a nice feather-weight appe kayli (the pan in which these are made) and I have been making these or the other simple appe very frequently. I love these non stick pans because I use only a drop of oil in them (for taste). These can be taken out from the nonstick pan so easily. I also love the aluminum version that I had in India. Traditionally cast iron pan is used and people say the appe made in the cast iron pan tastes great compared to those prepared in any other kind of pans. I never felt any change in taste so far. I don’t prefer the cast iron pan because the batter sticks to the pan and to avoid sticking, we need to add a lot of oil. I have seen aayi struggling with such pan, she now uses the aluminum version, which gives superb results. So if you can find, buy the aluminum pan which has same thickness as cast iron one..
Ingredients: 1 cup rice 1/2 tea spn fenugreek seeds 1 cup fresh/frozen coconut 3/4 cup poha/avalakki 1 and 1/2 cups sugarcane juice 2 tbl spns jaggery 2 tbl spn cashew pieces (optional) 1/2 tea spn cardamom powder Oil/ ghee Salt
Sugarcane juice and jaggery needs to be adjusted according to taste and consistency.Ghee taste better than oil since these are sweet.
Method: Soak rice and fenugreek seeds for about 4-5hrs. Soak the poha in juice for 5-6mins. Grind this with all other ingredients(except cashew, cardamom and ghee /oil) to a thick batter. Do not add water, if required, add extra juice. The consistency should be of idli batter. Mix chopped cashews in the batter and make appe immediately. Serve with asafoetida chutney or anything you like.
Serves : 3-4 Preparation time : 30mins
PS: The batter does not need fermentation. If left out long, it becomes sour. So if you want to make the batter in the night and use it next day, keep it refrigerated. Sugarcane juice gets spoiled easily. So keep it refrigerated. If it needs to be used after 1-2 days, then boil it and then refrigerate.
Like Malyalees, Konkanis love shevayi/idiyappam/sevai/shyavige . I was a huge fan of them while growing up. At my home, aayi makes the boiled rice version of these noodles for breakfast. I like that version since it is very easy to make and more healthy. But I wanted to post this, more popular method also here, for a long time now. These are bit easier to press because of the coconut. So here it is finally. (Thanks Chitramami for reminding me about this).
At native, aayi has a special shevayi danto – an equipment to make these shevayi which looks like follows. It was bought some 30 years ago, when she was newly wed. I don’t have this special equipment here, so I use normal chakli press.
I had a hearty laugh today, when aayi told me two interesting stories about these noodles. These were the two beliefs she was told, when she made these.
– At our native village, we find all sorts of insects, ants and small animals inside the houses. Most of these are harmless. But few of them, especially ants can bite. One such family of ants, that can bite is called “ kenchka ” in Konkani. Their bite is pretty bad. So when these show up, people pray them to go away and they promise to offer these shevayi if they go away :)). So these noodles are prepared only when the kenchka shows up in the house.
– Around Sirsi(my aayi’s birthplace) , when some relatives come and stay for a long time and they don’t show any signs of going back, the women make these noodles and serve. This is supposed to be a sign to say “go away” :)). So if you are staying at someone’s home and they serve you these noodles, then you know what you are supposed to do ;).
I don’t think anyone believe these anymore, but its really funny to know such stories.
Read Manjula’s shevayi .
Ingredients: 1 and 1/2 cup rice 1 cup fresh/frozen coconut Coconut oil Salt
Method: Soak the rice in water for around 3-4 hrs. Grind it to a smooth paste with coconut and salt, adding required amount of water. Its okay if the batter becomes watery. Now heat this batter in a nonstick(preferably) pan. Keep mixing till all water evaporates and the dough becomes dry.
Make balls of the dough and steam them in cooker or steamer (I have a pasta cooker which I use to make rice daily. I use it as steamer also). Steam for 15mins.
Take out the balls, put them in press(apply some coconut oil to the press before putting the dough) and press to make the shevayi .
They cool immediately, so close them in a tight vessel. Usually these are served with either mango pickle or soyi rosu (sweetened coconut milk) . I like to eat it with coconut chutney also.
Serves : 3-4 Preparation time : 55mins
