"Phodshi (Kuli/ Mulshi) Sanna Khotto (Spiced Idly)" ... During monsoon season lots of leafy vegetables are available, sometimes we get a kind of chives in the market. Phodshi is one such leafy vegetable that is available in plenty in Mumbai ... prepared our very own Amchi sanna khotto for lunch with the addition of these leaves for a change ... Delicious when served with Dalitoy- Rice .... Yummilicious ….
** During monsoon season lots of leafy vegetables are available and in Mumbai we get in plenty a leafy veggie in bundles, sort of chives in the market known as “Phodshi/ Kuli/ Mulshi”. I have no knowledge of its English name whatsoever. It resembles spring onions or garlic springs, but has a blade like stiff leaves of about 8 inches in all and sometimes they are a little bitter too. I have attached a picture of the bundle as we get them here, do check it out. Bhaji or Vadas are generally prepared with these leaves in Maharashtra. They taste great when added to chana dal / tuvar dal ground to a coarse paste or rice and prepared as croquettes. Chana dal Vada / Croquettes/khotto with Phodshi is a superb which I have added in the blog before. The leaves on itself do not impart any taste as such but is believed to be very good for health and people here believe it should be consumed during rains. In all a lovely dish that incorporates the goodness of the pulses and leafy vegetable together.
** Coming to “Sanna Khotto” this is a famous Konkani Saraswat preparation that I have posted in many varieties as it is one of our most favorite dish and we love to relish it with dalitoy and rice. There are many methods of preparing this dish with the same mixture. You can either put them in prepared jackfruit leaves baskets/molds and steam or just wrap it up in banana leaves in which case it is called muddo. Again you can use small steel Vati/tumblers that are used in making Idly and also use a large round cake tin and steam in them and cut to pieces too. Again, while preparing the mixture some use tuvar dal or chana dal while some prepare the same with just ground raw rice. You can add on many different types of leafy veggies and prepare the same too. 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. Again, this is the best way to make children eat veggies which otherwise they are reluctant to.
** As I mentioned lots of phodshi is available in the market as it's monsoon. I usually prepare either bhaji with addition of Val or any other pulses like chana dal or moong dal, but most of the time I end up preparing Vada's with them using coarsely ground chana dal. We love them fried and as it’s monsoon deep fried dishes taste that much more tastier. However, I was just wondering what else could I try out with it when I remembered that I had plenty of jackfruit leaves stored in fridge which I always make a point to bring from Ambernath a place in the outskirts of Mumbai where I have to usually go at least once in a month on official visits. I prepare Urad-rice khotto which give me rest for 3 days from worries of preparing breakfast dishes as they remain good in fridge for sometime. I just felt like eating sanna khotto which is also prepared in jackfruit leaves so thought of adding these leaves for the same. Well, it turned out soft and yumz and we simply loved it with dalitoy and sheetHa ie Dal-Chawal which is always the best combo for sanna khotto.
** Here is my simple method of preparing "Phodshi (Kuli/ Mulshi) Sanna Khotto" … My Style ….
** Ingredients :
Idly Rava / Rice Rava : 2 cups
Phodshi/ Kuli/ Mulshi Leaves : finely chopped about 3 cups
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
** Wash and soak the Idly rava in water for about 15-20 minutes. Tilt and remove the excess water slowly from the top as much as possible. All excess water on top should as much as possible should be removed slowly, and while doing the same, 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 1.5 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 for most of the dishes were rice is to be ground to rava texture. Rest of the method remains same.
** Wash the Phodshi/ Kuli/ Mulshi leaves well under running water taking care to see that you remove the mud particles or dirt stuck to it. During monsoon leafy vegetables must be wash properly first before cutting them as there is hidden dirt in them. Let the water drain off well, then trim off slightly the edge white portion of the end of the leafy vegetable Phodshi, that’s the bitter part. Discard it. Finely chop the green portion and keep this aside ready. You should have about 3 cups of finely chopped pieces.
** To be Ground : Add freshly grated coconut into the mixer grinder with Dried Red chillies (I used kashmiri), a 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 masala need not be too fine, when done remove and keep this 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 colour and bulk. You may use any dried red chilly suitable to you. You can also add chilly powder while grinding the same, I do so at times when in hurry as it gets ground faster.
** In a large flat bottomed bowl add in the drained Idly Rava / Rice Rava, ground masala, chopped phodshi leaves, salt to taste and 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 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, will add the link below). 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.
** "Phodshi (Kuli/ Mulshi) Sanna Khotto" is done and ready to be served. Serve the khottos hot during lunch / dinner time 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 micro wave them for 30 seconds to serve them hot or steam them in Idly steamer for 10 mins. just before serving too.
** For the Preparation of Khotto in different Methods, Please follow the link given below ….
** There are many more “Sanna Khotto / Muddo” Recipe in my Blog which you can go through and prepare that which appeal to you and your family. Do try out various varieties of dishes and Enjoy them with your family and friends. Today’s busy lifestyle does not give us enough time to pay attention to food, but do make it a point to prepare our traditional dishes at least on weekends by which the tradition will keep rolling for the sake of our future generations. It is necessary that we do not fall a trap to western culture and forget our roots. Our Konkani Saraswat Cuisine is one of the best food that is good for health when prepared in good combination. Sharing a common link for the same below ….
** For the “Chana dal and Phodshi Croquettes” Recipe, Please follow the link given below and try out the same, your children will love and so will the elders, it is indeed a very lovely snack to relish during monsoon.
** 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 am happy to inform you that I have also started a food group for by the name "KONKANI DELICACIES" which is over and year old, with about 19K strong members. It is a pleasure to inform that you will find in the group many more recipes posted by our expert 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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