“Methi Leaves- Cabbage- Rice- Bajra Sanna Khotto/ Spicy Idly” … prepared this sanna khotto/ Idly, a spicy- delicious side dish from GSB Konkani Saraswat Cuisine but with a slight twist by adding on millets which is a healthier option ... tastes awesome served with dalitoy or Saar and Rice … Yummilicious ….…
** Sanna Idly/ Khotto/ Polo/ Muddo are a few dishes that are almost the same but prepared in different methods with same mixture ground slightly in different textures. I have written plenty about this side dish prepared often to be served during meals and anything more will only be repetition. I am sharing a few common link at the bottom of this recipe where in you will find similar dish which you can browse through and try out too. They are all tasty and similar in method while only the ingredients differ.
** As you all know its the International year of Millets and being good for health, like most of my friends I too am trying to bring in small changes into our diet by adding them on in the only way I am comfortable with ie including it in Konkani Saraswat dishes. Deviating completely away from our own food somehow does not appeal in my home and we usually prepare those dishes that we grew up relishing, off course once in a while others are more than welcome too, try these out and enjoy them till then.
** Here is my recipe for “Methi Leaves- Cabbage- Rice- Bajra Sanna Khotto/ Spicy Idly” … my style … do try it out, it tastes great ....
** Ingredients :
Idly Rava/ Rice Rava : 2 cups
Bajra/ Pearl Millet/ Sajje/ Kambu Flour : 1 cup
Cabbage : 1 cup finely chopped.
Methi/ Fenugreek Leaves : 2 cups leaves only.
Salt/ Namak/ Meeta : to taste
** For Ground Masala :
Coconut/ Nariyal/ Soyi : 1 cup freshly grated.
Kashmiri Red Chillies/ Kumte Mirsanga/ Byadgi Mirch : 8-10
Hing/ Asafoetida Powder : 1 tsp
Tamarind/ Chinchama/ Imly : Small marble sized
** For Methi Leaves : Choose fresh green tender methi (fenugreek) leaves always for preparing any dishes. Pick and clean the methi leaves, discarding the stems. We need to add only the leaves for preparing of parathas. Wash well, strain off excess water, and chop them finely. Squeeze out as much water as possible and keep it ready aside. I have used about 2 cups of finely chopped methi leaves, you decrease a bit if need be.
** Note : You can apply a little bit of salt to methi leaves, rub it all over, leave aside for 10-20 minutes and then squeeze of the water from methi leaves properly, wash and keep this aside ready too. This above step is carried out to remove the bitterness from fresh methi leaves. I personally do not follow salt method as I strongly believe that it should be consumed as it is for its awesome health properties. You may choose any method.
** Wash, drain and keep aside the finely chopped cabbage.
** Note : You can add on one finely chopped onion too, if desired it tastes awesome. I do add them, however I was short on stock hence I have not added.
** To be Ground : Add freshly grated coconut into the mixer grinder with dried red chillies (I used kashmiri), tamarind and grind 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 its spice level. 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 bowl add in Idly Rava/ Rice Rava and enough water to soak it properly. Mix well and keep it 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 be drained off. Now, cover and leave it aside for another 10-15 minutes and it will have soaked in water properly and then it is ready to be used.
** Note : If Idly Rava/ Rice rava is not available in your vicinity, you can soak 2 cups of raw rice (any ordinary rice) 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 rice rava, bajra flour, ground masala, chopped cabbage, chopped methi leaves, salt to taste, hing powder in a wide bowl and mix well. Add in water as is required mixing well until you get a thick texture lose mixture. 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 mixture into Idly molds/ flat pan which ever you regularly use in the pedavan/ Idly steamer. Remember to oil the molds from within before you add 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.
** Note : If you browse through the common link shared at the bottom of this recipe, you will find some wherein step by step procedure collage has been shared for proper judgment/ understanding if you are a newbie to this type of cooking method.
** 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.
** “Methi Leaves- Cabbage- Rice- Bajra Sanna Khotto/ Spicy Idly” is done and ready to be served. Tastes best served as side dish with Dalitoy- SheetHa (Spiced Tuvar Dal-Rice) along with other dishes during lunchtimes. You can add a tblsp of coconut oil on top of the hot Idly which is the traditional way of serving them. These turn out really soft and are a delight to relish upon, sure to be loved by your family and friends.
** Note : 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 also or in large long tumblers too. You can also use a cake tin and steam them in it and then cut them to pieces, all such methods have been prepared and shared here in the Blog before, so just go ahead and try them out any method you like.
** I am sharing a common link 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.
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