Home / BREAKFAST RECIPES / SIHI-KHARA OTTU SHAVIGE / STEAMED RICE SEMIYA
4 March, 2017

SIHI-KHARA OTTU SHAVIGE / STEAMED RICE SEMIYA

Posted in : BREAKFAST RECIPES, SWEETS / UNDE/LADDU / BURFI / HOLIGE/POORAN POLI / HALWA on by : Divya Suresh

Since years I’m making it, but this time I made it with a twist or modification. Generally many people find it difficult to make the spicy version of this particular semiya as it is very soft and it should be handled very gently. So I’m going to present it with a new method in which we can make both spicy and sweet rice semiya without any difficulty.

I have tried the basic spicy version but now we can make spicy rice semiya in the desired flavor ie….Mint, Ajwain, cumin, Palak etc

     Ingredients :

    Sweet version :

  • Rice flour – 1&1/2 cup
  • Water – 3 cups
  • Salt a pinch

     To grind : Gasagase(poppy seeds) + Kayi (coconut) haalu 

  • Poppy seeds – 2 tbsp
  • Grated fresh coconut – 1/2 cup
  • Almond – 10 to 12
  • Cardamom Powder – 1/8 tsp
  • Dates (ground) – 3 tbsp
  • Milk – 1/4 cup (optional)

     PROCEDURE :

  • Heat water in a pan or a vessel and bring it to rapid boiling and add salt, stir well and turn the flame to low
  • Now add the rice flour all at once in the Centre and leave it like that for 2 to 4 minutes

  • Now with a spatula keep stirring the mixture till it becomes a dough and separates from the pan or vessel, then turn off the heat
  • Wet your hands and make small cylindrical balls out of it and steam those balls in a cooker or steamer or idly maker for 12 to 15 minutes

  • Meanwhile keep the squeezer ready and squeeze these balls, one by one into serving plate
  • Grind everything thing together under the heading ” To grind ” using lettle water, boil it for 2 minutes , remove from the fire (and then add milk ifyou are using it)
  • Serve the semiya with prepared Gasagase haalu

    SPICY VERSION :

  • Rice flour – 1&1/2 cup
  • Water – 3 cups
  • Salt to taste

    To grind :

  • Green chilli – 2
  • Coriander leaves – 2 tbsp
  • Curry leaves – 6 to 8
  • Turmeric powder – 1/4 tsp
  • Lemon juice – 1 tsp

    PROCEDURE :  

  • Grind everything together under the heading ” To grind ” to a fine paste using 1/2 cup of water
  • Heat remaining 2&1/2 cups of water in a pan or a vessel and bring it to rapid boiling and add salt
  • Now stain the ground paste into this boiling water and turn the flame to low

  • Now add the rice flour all at once in the centre and leave it like that for 2 to 4 minutes
  • Then stir it till it becomes a dough, make cylindrical balls, steam it for 12 to 15 minutes and then squeeze into a serving plate ( same procedure as above )

  • Serve with coconut chutney or any curry