Tuesday, 6 January 2015

SANNA KHOTTO / IDLI OR SPICY IDLI

A popular konkani dish, loved by all konkanis.
SANNA KHOTTO / IDLI

WHAT YOU NEED

Raw Rice - 1/2 cup

Tur Dal - 1/2 cup

Coconut gratings of - half coconut

Red dried red chilly - 12 -13

Tamarind - a small piece

Asafoetida - size of a kabuli chana

Salt to taste

Also you can mix some onion pieces in the masala and pour in the vessel or Jack fruit leaves container. It is optional, I like it with onion so I prepare 2 types of sanna khotto. One with onions and  another without onion, which is with hing. And you can avoid hing if you use onion.


SPICY IDLI WITH COCONUT OIL ON TOP...
SANNA KHOTTO, MADE CONTAINER FROM JACK FRUIT LEAVES.

IT HAS ITS UNIQUE TASTE!


HOW TO MAKE :

Wash rice and dal and soak in a vessel with enough water for one hour.

Drain the water and keep aside.

Now Grind coconut gratings, red chilly, tamarind, salt and hing.

Grind it for a minute or two. 

Then add rice and dal and grind along with the masala, adding little water, just 2 or 3 rounds. Dal and rice should not be very smooth. The mixture should be coarse.

Now take a flat bottomed vessel. Apply coconut oil, then pour the mixture in the vessel, level the mixture with ladle.

Steam it in the cooker for 20 to 25 minutes. ( do not use weight).

Once cooked open the lid. Cut in to square pieces.

Serve Sanna khotto / idli with coconut oil on the top as a side dish.

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