|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.