“Spicy Sanna Idly With Rice~Jawari~Cabbage~Drumstick Leaves” ... A Spicy And Delicious dish from Saraswat Konkani Cuisine prepared with a slight twist with the addition of Jawari (Sorghum) a millet for a change which is very good for health and Drumstick Leaves (Mashinga Sanga Pallo/Moringa) which is also loaded with health benefits … In all a healthier sanna idly that goes very well with Dalitoy/Saar~Rice … Yummilicious ….…
** Sanna Idly/Khotto/Polo are three dishes that are actually the same prepared in diferent methods. While for the first two the rice is ground coarser or Idly rice rava can be added for the later ie sannapolo the rice has to be ground to fine rava texture. But by and large the recipe remains the same. There are so many variations in preparing this dish and I have posted quite a lot of them. Again the same can be prepared as muddo which is just a matter of name and shape while it is similar to khotto/Idly. Muddo is steamed in leaves where in you fold them over lengthwise giving it an elongating shape. I have written so much on the different variations that I really would not like to keep repeating the same over as that will simple bore my friends who consistently follow my blog. While my new friends can always use the search option for searching them under the label Sanna khotto/muddo etc. and you will get the full list as they are already under the same section.
** Again, this time too I have avoided tuvar dal and added on Jawari flour and rice to the dish along with finely chopped cabbage and drumstick leaves. Drumstick leaves/Mashinga sanga pallo/ Moringa leaves are a storehouse of nutrients, so do include them in any form in you diet and reap in the benefits if you have access to them. I would love to also mention here that I have included quite a few dishes using these healthy leaves, again if you use the search option you will find them. These leaves are a little bit difficult for me to get as I have no access to them and rarely I find them in the market, but whenever I do I buy them in bulk, clean, dry and put it in a paper bag and store it in the fridge and it remain good for at least 2 weeks. This gives me enough time to think of all the dishes I want to prepare and relish them doing so. They can also be dried and powdered and used in dry chutney’s which is another way to enjoy the benefits of the same.
** Here is the Recipe to “Spicy Sanna Idly With Rice~Jawari~Cabbage~Drumstick Leaves” …. My Style …
** Ingredients :
Idly Rava / Rice Rava : 3 cups
Jawari / Shorgum / Jwari Flour : 1 cup
Cabbage : 2 cups finely chopped.
Drumstick Leaves : ½ - ¾ 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 cabbage. Wash, drain and keep aside ready. Also pick the drumstick leaves, chop them also finely and wash and drain the same. Keep them ready aside along with the cabbage.
** 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, the paste should be thick and fine, Keep it also ready 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 color and bulk. You may use any dried red chilly suitable to you.
** 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 for another 10 minutes and it will have soaked in water properly.
** Note : If Idly Rava / Rice rava is not available in your vicinity, you can soak 2 cups 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 which is freely available in stores, for most of the dishes were rice is to be ground to rava texture. It gives evenly textured dishes with good fluffiness.
** Now add all the ingredients in a wide bowl. The rice rava / Idly rava, ground masala, chopped cabbage, chopped drumstick leaves, salt to taste and mix well. Now add in the Jawari/Shorgum flour and continue to mix well. The mixture should not be thin nor 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 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 on the base and sides before you add in the mixture. It is necessary to grease the molds so that the mixture when cooked gives a smooth textured Idly and can be removed easily too without crumbling or breaking. Just check for Idly type method on any Idly dish in my blog and it will enable you to understand the procedure better.
** Keep the pedavana / Idly steamer with required amount of water and bring to a boil. Keep the molds / vati in layers by keeping the slotted plate in between the layers and steam for 5 minutes on high flame and then about 20 minutes on medium-low flame. Remove and let cool a bit before you gently un-mold them from whichever method. For un-molding, just run a blunt knife though the inner rim of the molds/vati and gently tilt the mold for the Idly to flip over. If you have excess mixture, you can reuse the molds and repeat the procedure of steaming.
** “Spicy Sanna Idly With Rice~Jawari~Cabbage~Drumstick Leaves” is done and ready to be served. Serve these spicy Idlies with Dal chawal as they taste best with the same. You can add a tblsp of coconut oil on top of the hot Idly which is the traditional way of serving them. You can prepare these Idlies a few hours before and either micro wave them for 30 seconds to serve them hot or steam them in Idly steamer for 10 mins. just before serving too. The same mixture can be prepared as khotto ie by putting them in jackfruit leaves baskets.
** I am sharing a few links below where in you will find similar dish like khotto/steaming method etc. in pictures that will explain this dish much better. I have not clicked the pictures again and posted them, as I have already done so before and posted them in other posts. Do go through the links given below and if still not able to grasp you can see if there are any in YouTube or mail me a message too. I would be glad to clarify the doubts if any.
** 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.
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