“Methi-Moong Sanna Khotto (Fenugreek Leaves-Green Gram Spicy Idly)” … sanna khotto is a common dish from Konkani Saraswat Cuisine served during meals as a side dish usually with dalitoy/ saaru- rice and almost everybody loves it … It can be prepared as khotto (in jackfruit leaves molds), Idly, ramdana or even dosas … tastes awesome served steamed hot topped with coconut oil or you can even slice them and fry tava fry them crisp … Yummilicious ….
** Whenever I answer to my friends query on what’s for lunch as “it’s sanna khotto”, they always exclaim, wow that’s yumz, enjoy and send me some, that’s the penchant for this side dish among amchies/ gsb Konkani Saraswats. Though traditionally these were done in few combinations, over years of food revolution and people turning innovative more options have surfaced. I love giving twists to our own konkani food to take it to another level and luckily they have almost always turned out successful.
** I have written and shared the same recipe about 4 years back, the difference in this one only being that here I have added on even spouted green gram/ moong while grinding while in that recipe it was only rice, masala and the leaves. Both are tasty and you may try out any that appeals to you, but this one more nutritious being higher in protein content due to inclusion of spouts. Again, you can also just add soaked green grams/ moong, but I always have spouts stocked in my fridge and use them often.
** Without writing much, I would like to move on to recipe as I have already written in detail elsewhere to which I will be sharing links at the bottom of this recipe. You may browse through them for better knowledge, if you are new to it. Traditionally it was prepared with colocasia leaves (patrade/ alva paana) or onion and cabbage, you can use moringa, amaranth, palak etc, too. Again, here I have used methi (fenugreek) leaves which is healthy, available almost all round the world and tastes wonderful.
** Here, I prepared a few khottos and sliced them to roundels and rest mixture I steamed in large flat bowl (similar to cake tin). So, do not lose heart if you do not know to prepare the baskets out of jackfruit leaves, you may use any molds that holds good while steaming. You can also learn the process of preparing jackfruit molds if desired from the links shared. Just use the search option in the link given below for step by step methods and other combinations and you will get a fair idea of preparing the same.
** Here is recipe to “Methi-Moong Sanna Khotto (Fenugreek Leaves-Green Gram Spicy Idly)” … do try it, I am sure you family will love it …
** Ingredients :
Kirlailele Moogu/ Sporouted Green Gram : 2 cups
Idly Rava/ Rice Rava : 1 cups
Fresh Methi/ Fenugreek Leaves : 1 cup picked leaves only.
Salt/ Meeta/ Namak : to taste
** For Masala Grinding :
Coconut/ Soyi/ Nariyal : 1 cup freshly grated.
Green Chilly/ Tarni Mirsanga/ Hari Mirchi : 8-10
Kashmiri Red Chillies/ Kumte Mirsanga/ Byadgi Mirchi : 2-3
Gum hing/ asafoetida : small half marble piece
OR
Hing/ Asafoetida Powder : 1 tsp
Tamarind/ Chinchama/ Imly : Small marble sized
** Wash the methi leaves and finely chop them. Whenever using methi, use the leaves only and discard all stems, they are not edible.
** I have used sprouted moong, though you can use soaked moong too. If soaking, soak about 1 cup in plenty of water, wash, drain and use.
** In a bowl add in Idly Rava and 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 ready.
** Note : If Idly Rava/ Rice rava is not available, you can soak 1 cup of raw rice (any ordinary rice) for 2 hours, drain, 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.
** Masala to be Ground : Add coconut into mixer grinder along with both types of chilly, hing, tamarind and grind to a smooth paste with little water.
** Note : The no of chillies depends upon individual preference, so use your own judgment and increase or decrease the same. I have used both green chilly and normal chillies here, you can use only any one of the two too.
** Lastly add in the sprouted green gram and continue grinding till done well. When the masala is ground fine remove and add this into a wide large bowl.
** Add in the drained and kept Idly rava along with the chopped methi leaves and mix well. Add salt and water as is necessary to bring in perfect texture.
** Note : The mixture should not be thin out or 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 consistency when rolling in hand.
** Gently add in the mixture into the prepared Jackfruit leaves baskets/ or any other molds you are going to use and fill it upto ¾ level only.
** Note : I have already given the method of preparing jackfruit leaves baskets/ molds elsewhere in the blog, and given the link below.
** Add water into Pedavana/ Idly steamer and bring to a boil. Keep prepared khottos/ Idly, steam for 5 mins on high and then for about 25-30 minutes on low.
** When done, remove and let cool a bit before you gently remove them from whichever method you have used to make the khottos.
** “Methi-Moong Sanna Khotto (Fenugreek Leaves-Green Gram Spicy Idly)” is done and ready to be served. Serve them hot topped with a tblsp of coconut oil, during meals along with other dishes. Tastes excellent with Dalitoy (Spiced tuvar dal) and rice, a traditional way of serving in Konkani Saraswat homes.
** These remain good if stored in air tight containers in fridge for about 2 days. They can be sliced and tava fried or crumbled and seasoned like upma with addition of onions too. All these recipes can be found by browsing through links given below or using the search options using the key words too.
** I have shared many links below, which I felt would be helpful to novice who want to try out this dish, however, if you still have any queries or doubts about the same, you may drop a comment or mail me too
** For different types of "Sanna khotto", follow the link given below .....
** For the Preparation of Khotto in different Methods, Please follow the link given below ….
** Also go through the following link for details, of the method of preparation texture etc ….
** Given below link to similar recipe with addition of methi/ fenugreek leaves, where in only rice is added …
https://gayathrifoodbytes.blogspot.com/2017/11/methi-fenugreek-leaves-spicy-sanna.html#more** You can check out the “Method of Spourting Beans” in the link below, sprouting increases the portien content in beans and makes it that much more healthier, you must include them into your food more often and reap in the benefits, there are many recipes included in the blog using sprouts like curries, bhaji, salads, dosa, idly etc. just browse using label option or common link given below …
https://gayathrifoodbytes.blogspot.com/2015/09/method-of-sprouting-beans.html#more
https://gayathrifoodbytes.blogspot.com/search?q=method+of+sprouts
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