“Fresh Methi (Fenugreek) Leaves Spicy Sanna khotto (Idly)” ... A Spicy And Delicious dish prepared with methi pallo (in Konkani); Methi Leaves are loaded with health benefits and are good when consumed specially during winter season … They taste delicious when made as sanna khotto (In Jackfruit leaves baskets) and served hot with a tblsp of coconut oil poured over it … Goes well with Dalitoy and Rice ... Yummy Yumz …
** There are many variations in preparing this dish. These are called khotto or muddo. Usually that which is prepared on jackfruit leaves baskets are called khotto and those prepared on banana plantain leaves are called muddo. Some other varieties of leaves are also used for preparing muddo like badam, teak, turmeric etc. The basic ground paste remains the same so does raw rice ground / Idly rava added to it. However tuvar dal is added by some while some do not add it. You can add on many different types of veggies and prepare the same. I have posted many varieties of sanna khottes / muddos prepared here in the Blog. Do use the search option for searching them under the label Sanna khotto or check at the bottom of the recipe links and follow them.
** This particular Sanna khotto is prepared using finely chopped fresh methi / fenugreek leaves. Methi leaves have immense health benefits and are generally consumed more during winter season as it gives heat resistance to the body. A rich source of vitamins, minerals, and amino acids. It contains significant amounts of vitamin A, C, and E; calcium; potassium; and protein. So in all its good for health, not to mention that this is a steamed dish too. As I have said before the best way to consume or make the kids eat this healthy vegetable is by adding them to dishes, so here goes a new twist for sanna khotto. Enjoy tastes simply lovely when served along with dalitoy and sheetHa ie Dal-Chawal.
** Again, I would like to add in a little bit about the taste of Methi / fenugreek leaves. Methi leaves in general are bitter in taste and are not liked by many, usually young children are reluctant to eat them. Habits when cultivated in childhood last a lifetime. Personally, I was a child who never ate anything spicy during childhood and it continued until I was almost about 16 yrs old. I happily lived on sweets, rice with milk or dal and fried items. It was later that I reluctantly had to be scolded to eat the same and finally I got hooked on to different varieties of food. My interest in food picked up at the age of about 20 yrs. Rather a little bit too late in life as ours was a large family and I being the youngest was left to enjoy myself without any pressure of work. Considering this I request all of you to see to it that you introduce all types of seasonal food to children when they are young, itself as sometimes as they age they may not finally like to eat that stuff at all. This bitter methi is loaded with medicinal values so do not forget to include the same in your diet.
** Here is the recipe to Methi leaves Sanna Khotto, Do not lose heart if you do not know to prepare the baskets out of jackfruit leaves, you can prepare the same like idly or in large flat bowl too. Just use the search option in the link given below for step by step methods and other combinations and you will get a fair idea of preparing the same. I am including the links at the bottom of the recipe, plz. go through if novice for a understanding the procedure.
** Ingredients :
Idly Rava / Rice Rava : 2 cups (+ half if needed)
Fresh Methi / Fenugreek Leaves : 1 cup picked leaves only.
Salt to taste
** For Masala :
Coconut : 1 cup freshly grated.
Kashmiri Red Chillies : 12-15
Gum hing / asafoetida : small half marble piece
OR
Hing / Asafoetida Powder : 1 tsp
Tamarind : Small marble sized
** Finely chop the Methi leaves. Wash, drain and keep aside. Whenever using methi, use the leaves only and discard all stems, they are not edible.
** In a large flat bottomed bowl add in Idly Rava / Rice Rava and add in water enough water to soak it properly. Keep this aside for 10 minutes and then drain off slowly the excess water from the top by tilting the vessel. All excess water on top should be removed slowly. Be careful, the rice rava should not get drained off. Leave this aside ready.
** Note : If Idly Rava / Rice rava is not available in your vicinity, you can soak 1 cup of raw rice (any ordinary ric) for 2 hours, drain and then grind it coarsely to rava texture and use the same. Initially I used to follow this method, but with changing times and also lack of time, I use Idly rava for most of the dishes were rice is to be ground to rava texture.
** Masala to be Ground : Add freshly grated coconut into the mixer grinder with Dried Red chillies (I used kashmiri), as small piece of hing or hing powder and a small marble sized tamarind to a smooth paste. Do not add in much of water. When the masala is ground fine remove the masala and keep aside.
** Note : The no of chillies depends upon individual preference and also the spice level of the chillies you are going to use. Do use your own judgment for the same. I used kashmiri red chillies that are less spicy, give good colour and bulk. You may use any dried red chilly suitable to you.
** Take a large bowl and add all the ingredients in a wide bowl. The rice rava / Idly rava, ground masala, chopped methi leaves, salt to taste and mix well. The mixture should not be thin or too thick. The texture of the mixture should be that of bhakri which we make patting on tava. You should be able to give it a bit of soft ball shape when rolling in hand.
** Gently add in the mixture into the prepared Jackfruit leaves baskets and fill it upto ¾ level only. (I have already given the method of preparing jackfruit leaves baskets elsewhere in the blog, and given the link above). You can also use Idly molds or flat pan which ever suits you and fits well inside the pedavan / Idly steamer. Just see to it that you oil the molds properly. Just check for Idly type method on any Idly dish and it will enable you to understand better.
** Keep the pedavana / Idly steamer with required amount of water and bring to a boil. Keep the prepared khottos in the pedavan / Idly steamer and steam for 5 minutes on high flame and then about 25-30 minutes on medium flame. Remove and let cool a bit before you gently unmold them from whichever method you have used to make the khottos.
**“ Fresh Methi (Fenugreek) Leaves Sanna khotto” is done and ready to be served. Serve the khottos hot during lunch / dinnertime with Dal chawal. You can add a tblsp of coconut oil on top of the hot Khotto / Idly which is the traditional way of serving khottos. You can prepare the khottos a few hours before and either microwave them for 30 seconds to serve them hot or steam them in Idly steamer for 10 mins. just before serving too.
** For different types of Sanna khotto, follow the link given below
** For the Preparation of Khotto in different Methods, Please follow the link given below ….
** Also go through the following link for details, of the method of preparation texture etc ….
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