4 cups basmati rice
2 1/2 grated unsweetened frozen coconut
Soak the rice for at least 3-4 hours, then wash in several changes of water, until the water runs clear.
Blend the coconut and rice with water until smooth.
You can cook the batter at this stage as pan polo, a thin crepe.
Cook down the blended mixture to a thick paste.
Form the paste into golf ball-sized patties with a thumb print in the center of each one.
Steam in a steamer for about 20 minutes, until the cakes look slightly translucent.
Press each one through a shevia press onto a plate, as a sort of flat cake of vermicelli.
Mix with coconut oil, shredded coconut, chopped green chilis, asafoetida, and salt.
If you want to make sweet shevia, you can make a mixture of coconut milk, brown sugar, and cardamom and use that instead of the coconut-chili-asafoetida mixture.