“Cabbage-Piyava Sanna Idly/ Muddo (Cabbage- Onion Spicy Idly)” … a delicious- traditional spicy steamed side dish from GSB Konkani Saraswat Cuisine served during meals along with dal- chawal … Yummilicious ….
** Sanna Idly/ Khotto/ Muddo is a traditional dish that that is often prepared in most of the GSB’s home as it is one of our favourite side dish served during meals. The same can be steamed as sanna khotto ie prepared in jackfruit leaves weaved baskets, badam leaves, haldi paan (turmeric leaves), keli paana cholko (banana leaves) or in idly donne (vati/ molds) or as ramdana (in a round cake tins) too. The mixture is the same and the steaming procedure too, yet they are referred to in different names as is the mold used, like when prepared in leaves as packets its referred to as muddo, while in prepared leaf baskets as khotto and in vati as idly. I will be sharing them all as and when prepared.
** I have re-edited this page with new pictures while the recipe remains same. I have done it to follow a set pattern throughout the blog and by no means for anything else. I will be sharing a common link below which you can browse through and choose to follow any type of combo you prefer or molds that are available/ are in access to you. This is a traditional recipe prepared with finely chopped cabbage- onions and I have prepared and shared here in both Idly Vati/ Vattoli and a small round pan/ cake tin which we refer to as ramdana, the choice is yours to prepare in any mold desired. Do try, it’s sure to be loved by all and it tastes best served with dal/ saaru with chawal (rice).
Old picture of Cabbage-Piyava Sanna Idly/ Muddo (Cabbage- Onion Spicy Idly)
** Here is my recipe for “Cabbage- Piyava Sanna Idly/ Muddo (cabbage- Onion Spicy Idly)” which I learnt from my Amma …
** Ingredients :
Tori dali/ Tuvar dal/ Split Pigeon Peas : 1 cup
Idly Rava/ Rice Rava : 2 cups
Cabbage : 2-3 cups chopped fine
Onion/ Piyavu/ Kanda : 2 large sized
Hinga Uddaka/ Water prepared out of Asafoetida in gummy form : 1 tblsp
(Check how to prepare hinga uddaka at the bottom of this recipe)
OR
Hing/ Asafoetida Powder : 1tsp
Salt/ namak/ Meeta : to taste
** Masala to be Ground :
Coconut/ Nariyal/ Soyi : 1 heaped cup
Kashmiri Red chillies/ Kumte Mirsanga/ Byadgi Mirchi : 10-12
Tamarind/ Chinchama/ Imly : small marble sized ball (approx. 1 tsp)
** Wash and soak tori dali/ tuvar dal/ split pigeon peas in plenty of water for about 2 hours. Drain off all water, rinse well changing water few times and put in a colander for all excess water to get drained off properly.
** Soak Idly rava/ rice rava (readily available in grocery stores) in plenty of water for 30 minutes (Optional, you can use directly too). However, soaking gives it a softer texture, so if you have the time please do so. Tilt the vessel and gently drain off the excess water collected on top of the rava if any and its ready for use.
** Note : If not using Idly rava or if it is not available in your vicinity do not worry, you can always wash and soak 2 cups of normal rice for 2 hrs. Strain well and then grind it to a coarse rava texture and aside keep it ready for use.
** Finely chop cabbage, rinse under running water and keep it aside in a colander for the excess water to drain off completely. Peel the outer skin and finely chop the onions/ piyavu/ kanda and keep them also ready aside too.
** Masala to be Ground : Grind to a fine paste freshly grated coconut along with Kashmiri red chillies and tamarind (chinchama/ imly) ball with as little water as possible. Remove and keep it aside ready, do keep the masala thick.
** Note : The no of red chillies to be added 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.
** In the same mixer grinder add in the drained tuvar dal and grind to rava textured paste without adding water, just keep mixing in between and grind the same, don’t worry, it does get ground well if you follow this patter.
** Note : If Idly Rava/ Rice rava is not available in your vicinity, you can soak raw rice (any ordinary rice) for 2 hours, drain and then grind to a coarse rava texture and use the same, I use Idly rava for all Idly textured dishes.
** In a large bowl add the ground masala paste, ground tuvar dal, drained Idly rava or ground rice, finely chopped cabbage and onions, prepared hing water or powder and salt (namak/ meeta) to taste. Mix all the ingredients together adding water as is necessary to form a thick balling consistency soft mixture as that of rulava bhakri. Cover and keep it aside for sometime, say about 20 minutes to rest well.
** Note : The mixture on resting soaks well and absorbs moisture, if too dry you can add some water later after checking if necessary while preparing. As we are using Idly/ cake molds here for steaming a slightly softer mixture consistency is acceptable as there is no feed of water leaving through sides unlike while steaming in leaves.
** To Prepare Idly In Vati/ Katori/ Small Steel Molds :
** Once the mixture has rested well, check the consistency and add water if required and mix well. Grease the Vati/ Idly mold and the small cake pan/ round bowl with a thin film of coconut oil from within. Gently add mixture into the prepared Vati/ Idly molds upto ¾ th level only, leaving a gap for steaming purposed.
** Note : Always remember to apply oil to any of the molds your are using to prepare Idly, before adding in the batter. Applying of oil to the molds ensures that the batter does not stick to it and comes off cleanly without crumbling once the Idly is steamed and cooled a bit, this is a must and easy procedure.
** Steaming Sanna Idly In Vati/ Katori/ Small Steel Molds :
** Keep the Idly steamer with required amount of water to heat on high level. When it reaches full steam, lower the heat and gently place in the stand or steel vaties/ katori which ever you are using and cover the lid tightly. Cook on high heat for 5-7 minutes and then lower the heat to minimum and further cook for another 15-20 minutes.
** Note : You must remember here that the cooking time depends upon the utensil used for preparing Idlies. If small sized vati or flat type one’s are used it takes lesser time as compared to the larger molds, so check if need be by inserting a wooden stick or knife in center of mold, if it comes out clean its, done. If not, ie if still its sticky then continue steaming for another 5-10 minutes and it will be done.
** To Prepare Ramdana/ Idly In a round large pan/ tatte Idly :
The method is the same as that of above, ie Idly in Vati/ Katori, here just use the required round large sized mold you have of say about 2-3 inches in height, apply oil all round from within and then pour the batter just as you would in katori leaving and ½ inch or so gap for rising of the Idly. You can place two at a time using a separator between just like while using vati here too. Cooking method remains same, while timings may differ a little bit depending upon the size of the mold used.
** “Cabbage- Piyava Sanna Idly/ Muddo (cabbage- Onion Spicy Idly)” is done and ready to be served. Serve them hot drizzled on top with coconut oil (narlel tela/ nariyal tel) for best of taste or as it is too if desired. In GSB Konkani Saraswat homes we serve them during meals with dal or saaru along with chawal (rice) and it tastes awesome. Do try it and enjoy with your family, sure to be loved by all.
** I have already explained above that the same dish can be prepared in different ways, like dosa, idly, khotto, ramdana, muddo etc. these are just reference names to the molds or method used in preparing the same dish and if you would like to try them out just use the search/ label option in my Blog and you will find them in plenty.
** For Preparing of Hing/ Asafoetida Water From Gummy Hing :
Hing water is prepared by putting a small marble sized gummy hing (available in South Indian Stores) into a glass bottle and adding about a small cup of boiled and cooled water to it. Within a few hours the hing will slowly melt and you will get a thick whitish liquid. This is known as hinga uddaka/ asafoetida water. You can store this in fridge and use sparingly as and when needed. We GSB Konkani Saraswat Community usually prepare the same and keep it in the fridge always and use the same for dal, patrado or any other humman etc. If you do not have the gummy hing or have never used or seen it, check out the pictur collage, I have shared the same. Again, if not available, no issues, you can add hing/ asafoetida powder in which case always add it into the hot oil while tempering to get a good aroma.
** As this page has been re-edited, I have included few links below to other methods in which the same dish was prepared along with a common link to different combinations of sanna idly/ khottos, prepared over a decade and shared. Do browse through in liesure as there are plenty of info edited from time to time. I once again mention, the recipe is the same with no changes made here.
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