“Spicy Sanna Idly With Idly Rava (Ready Rice Rava) And Cabbage” … A traditional Konkani Saraswat dish that is prepared with many variations … Tastes best with Dalitoy (Spiced Tuvar Dal) and Rice … Yumz …….
** Sanna Khotto / Idly / Polo is a traditional Konkani Saraswat / GSB / Amchi dish that is prepared and served at lunch / dinner time. I have posted many variations of this dish. My Mother always prepared this by soaking rice and tuvar dal separately and then grinding them coarsely, adding on ground masala and finely chopped onion along with cabbage. My association with our GSB community center runs back to about 15-18 yrs. Being an active Volunteer of our GSB Mandal, Thane I end up meeting many people during annual functions. Two auspicious functions are held by our community in large scale every year, one Ram Navami function which falls somewhere either towards the end of March or the beginning of April and Satyanarayan Pooja during Navarathri somewhere in the month of October. Both the functions are attended by many of our community people. My husband is an committee Member for about 18 yrs now while I am an active volunteer.
** During both these functions we volunteers meet up before day late in the evening and sit through late at night to make preparations like flower arrangements, packing of Naivedyams, Mantap decorations etc. Food is served at the premises. The food catering service for years was arranged by B.R.Bhat family who were also our close friends. Ramchandra Bhatmam was my hubby's friend as both belonged to Bantwal, a town near by Manglore in Karnataka state. A very unfortunate incidence took the whole family away when the building in which they lived collapsed and no one could be saved. A huge loss to both the community and us friends. His wife Meera Bhat was my close friend and always was a very jovial person, she was well known by our community people not only in Thane but throughout Mumbai. Coming to the point of Sanna Khotto, the previous day when we gathered for preparation of the function, the menu till date was a common one. Kolumbo (Sambar) and Cabbage Sanna Idly was served, actually it was prepared on tray and cut to pieces, sort of ramdana style.
** I have already mentioned above how my mother prepared sanna khotto / Idly, but I came across this new version for the first time here where they prepared the same with the addition of only rice without tuvar dal and only cabbage without onion. Well onion had to be avoided as it was Deva karya meaning we were on duty of service to God, during such occasion we never consume onion, garlic, non veg etc. even at home. But not adding tuvar dal was new to me and I did question Meeramai the same, she said by and large at huge functions it was always prepared with the addition of rice only and tuvar dal was not added on. Something different for sure. Now, whenever I am in hurry or forget to soak tuvar dal I prepare this like this ie without the addition of tuvar dal. Though personally addition of coarsely ground tuvar dal does add on a unique taste to the dish and I do prefer that, but tuvar dal being higher on acidic levels, nowadays Doctors too suggest to cut down consumption of the same as it raises the Uric acid levels.
** All said and done, I have always nostalgic memories of this recipe, and it always reminds me of my dear friends, the Bhat family. What a tragedy for the whole family to be affected with. I had only seen such scenes in movies but 3 years back had to witness this heartbreaking scene live, where in all 5 from the family left in one stroke when calamity hit. One can never predict the future. Even today, it becomes difficult not to remember her during the community functions as she was the lifeline of the program's and did so much service to our community. May God rest the whole family in peace in their heavenly abode and keep them safe there. I know I have written out of context here by sidelining the recipe part. But I have always wanted to give tribute in my own way to my dear friend Meeramai, and today I was nostalgic with this particular recipe.
** Here is the simple recipe with just the addition of cabbage and rice rava …
** Soak 3 cups of Idly Rava / Rice Rava (easily available in stores) in water for about 15-20 minutes. Slowly tilt the vessel and drain off all excess water. Keep this ready aside.
** Finely chop about 2-3 cups of cabbage, wash and drain off as much water as possible by putting it in a colander. Keep it aside ready.
** To be ground to a fine paste : Grind 1 cup of freshly grated coconut with 6-8 red chillies, a small marble sized ball of tamarind and a small piece of hing or 1 tsp hing powder to a smooth paste with very little water. Do not add in more of water.
** Note : If you do not have rice rava (Idly rava) or if it is not available in your vicinity, you can always soak the rice for 2 hours, drain well and grind coarsely in mixer grinder and then use it in the recipe. This was the method we used initially ie years back, but now since Idly rava is freely available, to cut short the work load the same is used.
** Now in a wide stainless steel bowl add in the ground masala, the soaked and drained rice, the cabbage kept ready and salt to taste. Mix all together making sure that the batter is mixed well, having the texture that of bhakri mixture. 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 rice to get cooked in.
** Now the mixture is ready. You can use any type of mold for steaming the same. Some of us prepare it like khotto ie using jackfruit leaves weaved like baskets. If using Jackfruit leaf molds, 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.
** If using vati / tumblers or plate, apply oil from inside to the mold that you will be using. I used Idly vati this for preparing the sanna Idly. Whichever mold you used remember to fill them with the prepared batter to 3/4th level only, as you should leave some gap for the Idly / Khotto or ramdan to get evenly cooked.
** Add required amount of water in a Idly steamer / Pedavana and bring to boil. Lower the heat to medium, place the filled molds on the separator of Idly steamer. Cover and steam for about 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. If you have used large plate or long tumblers depending upon the thickness you like slice them before serving.
** “Spicy Sanna Idly With Idly Rava (Ready Rice Rava) And Cabbage” is done and ready to be served. Serve hot with Dalitoy and Rice as a side dish. Tastes awesome as a side dish when served with other dishes in a thali or during family gettogethers. This particular sanna Idly can be prepared on auspicious days too as onion is not added on. Do try this one and enjoy with your family and friends.
** You can use the search option for "Sanna Idly or Sanna Khotto" where you will get many more variation of this dish prepared with different lentils and ingredients. Do try out various types of dishes to relish with dosa / Idly / roti etc. or with dal-chawal too. Enjoy the dishes with your family and friends and do give me a feedback if possible. You can also click on the link below for checking the same.
** An Earnest Request : There are many more recipes of similar type in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it please leave a message in comment section or mail me the same. You can also go to my page (add on the left side of blog) and leave a message and I will try my best to get back to you as soon as possible … Thank you. I have also started a food group for "Konkani Saraswats" by the name "KONKANI DELICACIES" the link of which is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring".