1.  half to three fourth cup of slightly tender coconut grated
2. one and half cups of rice powder
3. 3 tsp of coconut oil and a lil more for greasing the shevai press
4. 2 cups of water
5.  salt to taste.

Shevai served with batate humman and sweetened coconut milk

Procedure:-

• Grind the tender coconut to a fine paste with a little water.keep it aside.
•  In a large kadai/pan, take  2 cups of water, add salt to taste, 2 tsp of coconut oil, the ground coconut paste and bring this to a rolling boil.
• Next add the rice powder and mix thoroughly. 
• When it forms a lump,switch off the flame and cover with a lid. 
• When rice mixture cools a bit and you are able to handle the dough, transfer it to a plate. 
• In a large vessel, keep water for boiling, adding to it 1 tsp of coconut oil.
• Make balls of the earlier made rice dough,roughly the size of tennis balls.
• When the water comes to a boil, drop these balls gently into the water and let it simmer.
• First they will sink to the bottom and after 8 to 10 minutes they will start rising to the top.
• In the mean time keep the shevai press/shevai dante ready and greased.
• Remove the balls slowly as they rise to the top and make shevai by putting them in the shevai press.
• Shevai can be served with coconut oil and pickle, with any spicy coconut based curry,with amchi dalithoy or with even coconut milk that has been sweetened with jaggery and flavoured with cardamom.

Traditional dante/shevai press