Nevri is a popular snack in the West coast region of India, among Konkani speaking communities. It is a half-moon shaped, fried pastry made with all-purpose flour, and filled with grated coconut and jaggery. This healthier version of steamed nevri is adapted from an ancient recipe from Konkan, in the North West Coast. Lining the steamer with turmeric leaves imparts a delicate flavour to the Nevris. Working from Kuala Lumpur, I have used Pandan (Theoy) leaves to line the steaming basket.
- Grated coconut ½ cup, lightly packed
- Rice flour 1 cup
- Salt ½ teaspoon
- Sugar 2 teaspoon
- Grated coconut 1 cup, firmly packed
- Grated jaggery ½ cup or to taste
- Cardamom powder ¼ teaspoon
Grind the coconut into a fine paste with ¼ cup of water. (I use a Panasonic Mixer Grinder) Add rice flour, salt, sugar and enough water (1 ¼ cup approx.) to make a thick pouring batter. Cook the batter over moderate heat in a thick bottomed pan while continuously stirring, till it forms a soft lump-like dough. Keep it covered while preparing the filling.