BENGALURU ADIGE - Votthu Shavige (ಒತ್ತು ಶಾವಿಗೆ)

**Author - Alee Venkatesh **








VOTTHU SHAVIGE (RICE NOODLES) is a speciality dish from Bangalore and always prepared at my mother's & in-law's place during special occasions and on Sundays.  This is one of my favourite dish where home made rice noodles are prepared both in sweet and savoury versions.  Sharing below my mother's recipe who is a great cook.


Sweet version






Savoury version

















 
Ingredients & Method for home-made Rice Noodles (ಅಕ್ಕಿ ಶಾವಿಗೆ) 

 
  •  2-3 cups rice flour (1 cup rice flour : 1.5-2 cup water) OR wash & soak raw rice for few hours and grinded into coarse powder form
  • water as needed
In a heavy bottom pan- when water starts bubbling, add rice flour slowly, close the lid by leaving some space for the steam to outflow and cook for about 45 minutes - 1 hour on a low flame.  Remove from heat, mix the flour and allow it to cool for few minutes.  Knead the flour without any lumps and  shape them to small balls and steam cook for about 15 minutes.  When the balls are still warm, transfer them one by one to rice noodle making machine or chakali making machine and press them on a plate to make thin rice noodles.  Serve with ellu pudi & gasagase payasa.

TIPS - For quicker method - ready made THIN RICE NOODLE CAKES can be used to enjoy this dish.  Cook rice noodle cakes in boiling water until tender, wash in cold water for several minutes to get rid of that stickiness.

For SWEET version = serve with Ellu Pudi & Gasagase Payasa

For SAVOURY version = season with mustard seeds, chana & urud dal, roasted peanuts, grated coconut, turmeric powder, hing powder, green chillies, coriander & curry leaves.  Mix well by adding salt & lemon juice to taste.



Ingredients & Method for making Ellu Pudi (ಎಳ್ಳು ಪುಡಿ)
  • 1 cup roasted white sesame seeds 
  • 1/2- 1 cup Jaggery powder (more or less to your taste) 
  • Grind together in a mixer to a coarse powder

Ingredients & Method for making Gasagase Payasa (ಗಸಗಸೆ ಪಾಯಸ)
  • 1 cup - roasted gasagase (white poppy seeds)
  • 1-2 cups - grated coconut (if using milk instead of coconut, boil milk before)
  • Pinch of cardamom powder
  • 2.5 cups - Jaggery or sugar (more or less to your taste)
Grind together roasted poppy seeds, coconut, cardamom seeds or powder into a smooth paste.   Heat a table spoon of clarified butter (ghee) in a heavy bottom pan, add jaggery powder & grinded mixture and cook on a low flame stirring continuously.  After 15-20 minutes Payasa will be ready to serve