Saturday, March 5, 2016

Spicy Sanna Idly With Varai (Indian barnyard millet) And Cabbage.


Spicy Sanna Idly (Khotto) With Varai (Indian barnyard millet) And Cabbage ....... A traditional GSB dish that is served at lunch / dinner .......


Sanna Khotto / Idly / Polo is a traditional Amchi dish that is prepared and served at lunch / dinner time. Many a variations can be made in this dish. Like some people add tuvar dal, while some do not. It is usually made using rice, while I have prepared the same using Idly rava, which I have alredy blogged before. I have now prepared these with Varai. Varai / Indian barnyard millet is a small rava like textured grains used by many particularly during Upawas / fasting day, as rice and rice products are avoided during these days. Addition of onions and cabbage is also an option, though it tastes awesome when added. You can add either of the two, again by choice.


These are prepared in moulds prepared using jackfruit leaves (Khotte pana). However, in metro cities where such facilities are not available, we prepare them in small steel moulds / Idly Vati. For a change today I prepared them in tall cylinder shaped glasses instead of vati / small moulds ..... also had to finish off the cabbage so did not add any onion or tuvar dal which I usually add, And again I have used Varai here instead of rice for the first time ..... yumz it was soft and tasty and I am really happy I have now another dish that can be enjoyed during fasting days.


Soak 1 cup of varai in water for 30 minutes and drain of the water. 


To be ground : Grind 1 cup of coconut with 6-7 red chillies, a little bit of tamarind and a small piece of hing or 1 tsp hing powder to a smooth paste with very little water. 


Take a bowl and add in the ground masala, add about 3 cups of finely chopped cabbage, the drained varai, salt to taste and mix well. Add in a little bit of water if you find the batter too coarse and dry. The texture should not be thin and the same time it should have enough water in it for the varai to get cooked in. If using Jackfruit leaf moulds, the batter should be more drier as the leaves are porous and the water steams in enough to cook them. While if water is more, it may leak. This is something you will learn with experience. I have posted a picture in which the mixture in filled in moulds. It will help you understand the texture that has to be retained.


Apply oil from inside to any of the mould that you will be using. I used long tumblers this time. Fill them with the prepared batter to 3/4th level. Add required amount of water in a Idly steamer and bring to boil. Lower the heat to medium, place the filled moulds on the separator of Idly steamer. Cover and steam for 30 minutes. 


Remove and let cool for 10-15 minutes. Run a blunt knife all through the inner side to loosen the Idly and gently tilt and slip it over in a plate. Slice each into 3-4 pieces depending upon the thickness you like. Serve hot with Dalitoy and Rice.


Here I have enclosed the version of sanna khotto prepared in jackfruit leaves. Also adding cabbage and onions. Please to check it too ......
** For Sanna khotto / Idly Recipe, Please follow the link given below …

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