Soak parboiled rice in enough water for about 8 to 10 hours or overnight. The rice grains would have puffed up now.

Drain water from rice and transfer it to mixer jar. Include grated coconut and salt too. Grind them together to fine batter adding water just enough to ease the process. The consistency of the batter should be non-pouring and thick.

I used up around 2 cups of water to get thick batter like the one shown below. Next take a big lump of batter and shape it like cylinderical ball. Repeat the process with remaining batter and arrange them in idli stand or steamer.

Steam cook them for about 15 to 20 minutes in medium flame. You can check for doneness by piercing a toothpick, if it comes out clean then the dumplings are cooked perfect. Take the shavige press and fill it with cooked dumpling. I used my murukku press.

On a plate press the dumpling as layered swirls. Do not press more than 2 to 3 swirls one over the other.

Delicious and filling breakfast parboiled rice shavige is ready to serve with coconut chuntey, curry or coconut milk.

Do not use more water to grind the rice that may make the batter runny. Just use enough water for ease of grinding.

In any case if you find the consistency of batter too runny, mix some medium rava to troubleshoot.

Wet grinder is the best one to grind parboiled rice, if you have one, use it.

You can use idiyappam press for making this rice noodles, I used my murukku press itself.