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Apr 082013

Ottu Semige

Ottu shavige/semige tops my list of favorite foods. It takes some real effort to make these noodles, but at the end, it all seems worth it. The process of making these noodles is elaborate and does take some time and patience to get the noodles right. These noodles can be made using regular white rice or Kerala matta rice/red parboiled rice or is commonly referred to as “kuchalakki” in Kannada. I like it better when it is made using the Kerala matta rice because the noodles turn out softer and tastier as compared to using regular white rice.

Matta rice

Kerala matta rice cooks slower than regular white rice. In order to soak this rice, I use water close to boiling temperature and let it sit overnight. Soaked rice enlarges and looks almost like cooked rice but is definitely harder than cooked rice. If using white rice, soak in water at room temperature.

Soaked matta rice

While grinding the soaked rice to make the paste, it is important to use as little water as possible but the resultant paste should be smooth. If using a blender/mixer to do the grinding, it takes some patience to get this right without getting the blender hot.

Matta rice paste for homemade noodles

Ottu shavige in making

Traditionally, these noodles are made using a large three-legged shavige press with a rotating handle. Due to the lack of availability of such a press here, I used a small stainless steel kitchen press. As long as the dough to be pressed is hot, the noodles come out without much effort.

Ottu Shyavige



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