This is a traditional Konkani preparation which goes well with Dal and Rice. Also served as Masala Idli in some of the restaurants, the Sannakhotto can be made with a variety of vegetables or garden fresh greens. Today I have prepared it only with finely chopped onions. It is best eaten with a tsp of coconut oil drizzled on it.
Ingredients :
- 125 gms toor dal/Pigeon peas
- 125 gms rice
- 6 onions chopped fine
- 1/2 of a small coconut
- 9 guntur chillies roasted
- 9 bedgi chillies roasted
- 1 tbsp tamarind
- Salt
Method :
Wash and soak the rice and toor dal together for 3 hours. First grind the coconut, roasted chillies and tamarind to a smooth paste. Add the rice and toor dal and grind to a Semolina like consistency. Remove and add the chopped onion, salt and mix well. Grease whichever mould you prefer with coconut oil. Here I have used small bowls. Pour the batter into the mould and place it in a steamer which has been kept boiling. Steam till done. It takes around 20 minutes. A knife inserted in the sanna khotto should come out clean. Allow to cool. Remove from the mould. Serve drizzled with coconut oil.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
