Shevai / String Hoppers (without coconut) and Spicy Potato Saung

For Shevai / string hoppers:

Ingredients:
    3 cups Sona Masoori rice
    Salt
    6 cups Water or as needed

Method:

• Soak rice for 5-6 hrs and grind it. Make a smooth batter (like neer dosa batter, but a little thicker than than) 
• Pour the batter in a thick bottomed large kadai (Preferably an aluminium Kadai) Add salt. 
• Keep on medium flame and keep stirring continuously till it thickens. To check if it is done dip your finger into water and touch the mixture. If it does not stick to your hand then it is ready. 
• While it is still warm, make oblong shaped balls 
• Arrange the rice balls in a steamer and steam it for 20 mins on high flame and then simmer for 5 mins. Make shevai in a shevai presser and spread it on a wet muslin cloth.

Potato Saung:
  Ingredients: 
      2 boiled potatoes cut into small cubes
      3 onions chopped
      1 small tomato chopped
      Salt
      2 tbsp tamarind extract
      2 tbsp red chilli powder
      3 tsp oil

Method:

• Heat oil in a pan. Fry chopped onions till brown. 
• Add the chopped tomato, tamarind extract and fry for a while.
• Add red chilli powder and mix well
• Add the potatoes, water, salt and bring to a boil.