NaraLachya rasatalya Shevaya

(Rice flour noodles in coconut milk)

Ingredients

For Shevaya
1 cup rice flour
1 cup water
1 tsp oil
salt to taste

For coconut milk
1 cup freshly grated coconut
 jaggery ( as per taste)
 a pinch cardamom or nutmeg powder (optional)


Method
Grind grated coconut,cardamom/numeg powder in a mixer. Strain the coconut milk in a bowl, mix in the grated jaggery so that it gets dissolved in it.

Boil water in a saucepan. (add salt abd oil while heating)
Simmer the gas and add rice flour in parts.
Mix well and cover the pan. keep the flame low.
Let it cook for 1-2 minutes.turn off the gas. Let it remain covered for 2 minutes.
Transfer the contents in a shallow dish. Knead the flour into a soft dough. ( dip palms in water while kneading)
Make 3-4  balls out of the dough and press each one in your fist to make a 'mutka'.
Heat a saucepan with sufficient water in it. Add mutkas as water starts boiling. All will immerse in it.
As water boils, mutkas get cooked and float on water.
Grease the  shevecha sacha/press with oil.Put 2 mutkas in it while they are warm. ( as per the availability of space) Press the handle  to make shevaya.
Dip the shevaya in coconut milk and jaggery mixture while serving.

Note
I use 1/2 coconut milk and half milk combi
Ready-made coconut milk can also be an option