“Sprouted Matki ~ Onion (Moth Bean/ Small Bagdo) Sanna Idly” … Sprouts are high in protein, good for health and must be included in some form in our diet … So, I am trying out different ways of including them by preparing my own concoctions … Today I tried out preparing sanna Idly / khotto and it turned out soft and delicious … Yummy Yumz …..
** Sanna khotto / Idly / muddo / tatta Idly / polo are actually all one and the same prepared in different methods in Konkani Saraswat’s Cuisine. I love this spicy Idly with addition of different types of veggies along with dals or without dals, but with the addition of rice to it. This is served along with thali / lunch / meal / dinner as a side dish topped with a teaspoon of coconut oil. I have included so many variations of this particular sanna Idly, that I have lost count. I try preparing the same with mix and match ingredients of my own and I simple love the experiments that have always been successful. This Idly is spicy and must become soft within, the same can be crumbled and prepared into usli the next day too out of the remaining ones and served along with Dalitoy and rice which is another awesome preparation. A versatile dish which can be relished giving may inclusions of ingredients.
** Coming to sprouts all are well versed with the fact that they are high in protien and are very good for health. They must be included in our diet in some form or the other and relished to get maximum benefit specially by vegetarians. I love sprouts and matki / moth beans are easy to sprout, almost nothing can go wrong in sprouting them and the sprouts just grow well if kept for longer period. However, these unlike moong or large sized bagdo (also known as matki) are used as it is with skin as removing the outer skin of the sprouts is not possible, though a little bit does loosen if you add it into water like how we do for moong. There are many dishes like misal, usal, ambat etc. that can be prepared using sprouted matki. I have posted a few dishes before which you can go through, using the search option on the blog. For those who are new to sprouting method I am sharing a link at the bottom of this recipe, wherein you will find step by step method of sprouting prepared and posted by me.
** Here is my Simple Method of preparing a healthy steamed dish … “Sprouted Matki (Moth Bean/ Small Bagdo) Sanna Idly” … My Style …
** Ingredients :
Sprouted Moth Bean / Matki : One heaped cup
(For sprouting method please check the link posted at the bottom of this recipe)
Idly Rawa / Rice Rava : 1 cup
OR
Raw Rice : 1 cup
Coconut : ½ cup freshly grated.
Onion : One large sized chopped fine.
Kashmiri Red Chilly Powder : 2 tblsp (+/- as per individual preference)
Tamarind : One small marble sized piece.
Hing / Asafoetida : ½ - 1 tsp depending upon how strong the hing is.
Rice Powder : 1 tblsp
Salt to taste.
** Wash and soak the Idly rava in plenty of water for 10 minutes. The rice rava will settle down, gently tilt the vessel and remove as much excess water as possible and allow the rava to rest for 15 minutes. It will soak up the water and get softened, Keep this ready before you start grinding.
** If using, Raw rice, wash and soak the rice for 2 hours and then wash it again and put it in a colander for the excess water to get drained off completely. Put it in a mixer grinder and grind to a coarse rava texture without addition of water. Remove and keep it ready aside.
** In a mixer grinder add in the coconut, tamarind, hing, chilly powder and grind to a smooth paste. Then add in the matki sprouts leaving aside a handful and further grind till it is coarsely ground. Remove the ground mixture into a wide bowl.
** Add in the prepared rice rava or the ground raw rice to the ground mixture above along with the handful matki sprouts kept aside, finely chopped onion, rice powder and salt to taste. Mix all together well into a thick muddo texture. Excess water should not be added and the mixture texture should be that off rava bhakri etc. (You can leave out the rice powder if you are adding ground raw rice)
** Keep the Idly Steamer / Pedava with the required amount of water on medium heat for coming to boil. Meanwhile in a wide vessel / tatta Idly vessel, apply coconut oil all round the inner side and add in the mixture and pat evenly. Once the water has come to boil, keep the prepared sanna Idly vessel into the pedavan / idly steamer and steam on high for 5-8 minutes. Then lower the heat to minimum and steam for 15-20 minutes. Remove and allow to cool before you cut them into desired shapes.
** “Sprouted Matki ~ Onion (Moth Bean/ Small Bagdo) Sanna Idly” is done and ready to be served. You can serve the same as a side dish like how I did in my thali or just with dalitoy and rice, it tastes awesome. Just add on a tsp of coconut oil on top before serving. A delicious and healthy dish as it has both sprouts and steaming method included which will be loved by diet conscious friends of yours. Do try this out and enjoy with your family and friends.
** Note : You can prepare the same in small Idly vatis / ginadali. You can also prepare them as khotto in jackfruit leaves prepared baskets or in banana leaves or badam leaves too. For these methods if you go through the search option for muddo / sanna khotto you will get step by step pictures of the same which will enable you do get a proper knowledge of the same if you are a newbie to Konkani Cuisine.
** I am sharing two common links to the same below here, please do check out if required.
** For the Method of step by step procedure of Sprouting Beans, Please go through the link given below ….
** An Earnest Request : There are many more recipes of different types 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 or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible. I have also started a food group for by the name "KONKANI DELICACIES" where in you will find many more recipes by members and you too can share some of your own. The link to the group 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" … Thank You ….
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