A popular konkani dish, loved by all konkanis.
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.
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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| 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.
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| SPICY IDLI WITH COCONUT OIL ON TOP... |
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| SANNA KHOTTO, MADE CONTAINER FROM JACK FRUIT LEAVES. |
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| 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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