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Saturday, November 12, 2011

Semige / Ottu Shyavige

10 cups White Rice (Sona Masuri preferred) or 5 cups of White Rice and 5 cups of Boiled Rice
Salt to taste

Soak rice in water for about 2-3 hrs. Wash soaked rice 2-3 times and grind soaked rice, salt to smooth paste by adding sufficient amount of water. The consistancy of the batter should be like that of milk.

Put this batter in a thick bottomed vessel and heat. Stir this mixture continuously over medium flame until it becomes solid as shown in the picture below. (Make sure that it doesn't stick to the bottom of the vessel.)

Transfer this dough to a plate and keep it aside 10 mins.

Apply little water/oil over the hands, mash/mix the dough properly and make oval shaped balls as shown in the picture below.

Place this rice balls in a traditional steamer, steam cook this for about 10 mins in high flame and another 30 mins in medium flame.(For pressure cooker, don't put the weight, place one steel glass over the weight stand.)

Press the dough using Semige Maker/Press and hold the Semige evenly using a wet plate as shown in the picture below.

Serve hot along with any kind of sambar or chutney or Sihi Kayihalu. You can also prepare Semige Oggarane, Semige Chitranna from this.