Shevai (handmade Indian rice noodles)

3 cups rice
1/2 cup coconut milk or less
water, if necessary

Soak 3 cups of idli rice in ample water. Accept that this will make less shevai than if you just boiled the rice itself.

Drain the water but reserve.

Grind in a blender (or Vitamix) with coconut milk. I added the rice in three parts and scant tablespoons of coconut milk as I went. It only took about 3-4 tablespoons.

The result should be a thick paste not unlike spackle.

Oil a wok and then pour in the mixture. Cook over low heat, stirring constantly. The mixture will dry out but not stick to the sides of the pan. Once the mass congeals to be the texture of playdough, then roll into 2-3 inch balls. When still fingerprint searing hot, put into a chakri press or a ricer and extrude noodles.

You can pile up the shevai in a towel lined plate, but make sure to serve warm otherwise the noodles dry out.