Ottu Shavige Recipe

Rashmi K -


 Today we will  see a classic traditional recipe from Udupi , Mangalore Coastal Karnataka – “ Ottu Shavige / Akki Ottu Shamige ” .One can relish ottu shavige with sweetened coconut milk ,as kai sasive chitranna , as lemon chitranna , with poppy seeds payasam , ellu bela pudi , coconut oil + mango pickle, or simple add sugar over it etc..

Ottu shavige was very frequently made by our ancestors but now many people don’t make it at home .
There are various ways one can make idiyappam / ottu shavige .Today i am showing a typical Udupi style of making using Kerala rosematta rice ( red parboiled rice / Kempu kuslakki as called locally ) . .
Traditionally, these noodles are made using a special  shavige press that has three-legs and  a rotating handle. I too use that only. However ,due to compact kitchen many people use the chakli press these days .The process is making ottu shavige is bit elaborate and time consuming .. but the end result is worth it . Do give a try for your weekend breakfast or lunch and you will surely agree with me…

Few points to note while making Ottu Shavige : 

• Always press the dough when its hot only . Else pressing process becomes hard . Keep the containers inside the steamers only till they are ready to be pressed.

• To do lemon flavored / coconut flavored/ raw mango flavored  / kai sasive flavored shavige —make the masala first and mix the shavige later.


Ingredients:
 
• 4 cup Red parboiled rice / Rosematta rice / kempu kuslakki

• 2 cup Dosa rice / belthige akki

• Salt to taste

• coconut Oil to grease

METHOD:

• Soak red parboiled rice and dosa rice in water  6-7hours.

• Drain water and grind it to very smooth paste adding little water. Add salt to taste. Don't make thin paste, the batter should be spoonable thick.

• Ferment it for 8-10 hours

• In a idli steamer,  put banana leaves and pour the ground thick batter. If you dont have banana leaves, fill the batter to a steel glass and place it in a steamer and cook for 1 hour on high flame

• Take a small cooked dough or unmould from the steel glass and place the cooked dough into the idiyappam press.
       note idiyappam press should be grease with oil initially. We used coconut oil.

• Press in a circular shape when the dough is still hot . You will see strands of Red Parboiled Rice Shavige coming.

• spread it on a plate, let shavige cool a bit.

• Now Kuskakki Akki sgavige is ready. Serve with coconut oil and chutney or coconut milk or if you don't want anything spread some sugar over it and eat.

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