Nanchane Shevai Usli
A perfect Konkani breakfast dish that is made in every household especially during fasting days. This is a quick fix breakfast dish.
Amma makes Gonv Nanchane(wheat and ragi) shevai every summer. I would help Amma to strain out wheat and Ragi milk and she would keep it for 8 hours to collect the thick milk, then discard the water collected on top, cook the grain milk and steam it till done. Then either my brother or I would press the shevai while Amma would place them on mats to dry. The Shevai would dry for a week or more and then would be stocked up for the whole year. It will stay fresh if dried and stored properly without any preservative.
These Shevai are easily available in stores now. They are available in Mangalore stores, if you have one in your city get them and prepare it, thank me later.
This Shevai can be deep fried too.
3 cups of sun dried ragi shevai/sevai/noodles
5 cups of water
1 tsp mustard seeds
1 tsp of udida dal/urad dal
1 tbsp of oil or ghee, or mix of both(preferably coconut oil)
5 slit green chillies
1-2 dried red chillies
2 tbsp of broken cashew nuts
2 sprigs of curry leaves.
salt to taste
1 tsp sugar or jaggery (optional)
3 tbsp s of fresh/frozen coconut gratings
Firstly soak 3 cups of nanchane shevai in 5 cups of water for an hour (this depends on the quality of shevai), my mom makes it at home and it is a mix of wheat and ragi.
Heat oil in a thick bottomed kadai, add urid/udida dal, mustard and broken cashew nuts.
When they splutter, add curry leaves, dried red chillies and green chillies. Sauté for a while.
Now add the soaked and drained shevai in it, mix well, and cover.
Cook till soft stirring in between and sprinkling water if needed.
Add salt and sugar (very little, optional).
Lastly add coconut gratings and mix well. Take care that the shevai do not stick together by mixing it well.
Tastes best when eaten hot.
Make sure the shevai is soft enough before making usli.