“Cabbage-Onion- Rice- Bajra Spicy Sanna Khotto/ Idly/ Muddo” … isn’t it interesting to note that dishes can be referred to in different names as per the molds used for steaming … here is one dish prepared in three ways ie in Banana Leaf (Muddo), Steel Vati (Idly) and Jackfruit leaf prepared molds (Khotto) … that’s amchigele way of references made to same recipes steamed differently … I prepared this post jointly specially for a north Indian friend of mine who always gets confused with my posts of these dishes when prepared and shared separately … for this recipe I made a small twist and added Bajra (Pearl Millet) flour and it tastes awesome … Yummilicious ....
** Those who follow my blog are aware that most of my dishes are based on traditional GSB Konkani Saraswat Cuisine, as I always find pleasure in our own dishes by giving them slight changes while keeping basics intact and when it turns out perfect it makes me that much more eager to prepare more such dishes. Millets are supposed to be good for health and I have been recently trying to add them often to my meals. However, I must mention here that I add them in small quantities as I somehow find it difficult to digest, and it’s my belief that any changes that we want to make in food habits should be introduced slowly a little bit at a time for our own health and comfort level.
** There are plenty of spicy muddo/ idly/ khotto/ ramdana prepared in different combos of ingredients shared before which you will find in my Blog. I will also be sharing a few common links at the bottom of this recipe where in you will find plenty of muddo (both sweet and spicy) prepared and shared in different types of molds. You can browse through and prepare that which you would like to try though I would recommend them all, as they are all equally tasty. Good food is all about trying out new healthy methods of cooking in our own home and enjoying them with our family and friends. It not only promotes a healthy lifestyle, but binds the family and friends with love and friendship.
** This recipe is similar to other spicy sanna khotto/ idly/ muddo shared in earlier posts but for inclusion of bajra/ pearl millet flour. These spicy steamed muddos are always served topped with coconut oil as a side dish during meals along with dal- chawal and is definitely a soul satisfying meal. I have shared plenty of pictures of steaming methods in all three cases be it muddo, khotto or idly elsewhere in the blog posts sharing step by step pictures of the same. Just browse through links shared at the bottom of this recipe for more information of the same and other mix and match ingredients and do try them out as and when it is convenient and is available in your vicinity to you.
** Before you read through the following recipe I would like to apologize for the long post. I made this post as mentioned on title for the sake of my friends who are not much aware of GSB Konkani Saraswat Cuisine and often become confused with names of dishes and the different steaming methods referred to though the recipe would remain the same. After a request to share them all together I have prepared these three methods of steaming in one go and will definitely add in few more methods as and when I prepare to make this a single reference post. Thanking all for appreciation, sending in queries and making this Blog that much more precious to me and you. TC.
** Here is my recipe for “Cabbage-Onion- Rice- Bajra Spicy Sanna Khotto/Idly/ Muddo” … Do try it out and enjoy with family and friends …
** Ingredients :
Idly Rava/ Rice Rava : 2 cups
Bajra Atta/ Pearl Millet Flour : 1 cup
Cabbage : 1 cup finely chopped
Onion/ Piyavu/ Kanda : 1 cup finely chopped
Hing/ Asafoetida Powder : 1 tsp
Salt/ Namak/ Meeta : to taste
** Masala to be ground :
Coconut/ Soyi/ Nariyal : 1 cup freshly grated
Kashmiri Red Chillies/ Kumte Mirsanga/ Byadgi Mirchi :8-10
Tamarind/ Imly/ Chinchama : small marble sized
** Wash and soak Idly Rava (Rice Rava) in plenty of water for about 30 minutes. Strain the water resting on top by tilting the vessel slightly to drain off carefully and then let stay aside covered for about another 15-20 minutes.
** Peel off the skin of onions and chop them to fine pieces. Similarly chop cabbage also to fine pieces. You can make variations and increase either of them to suit your taste. In all we should have both of them together say about 2 heaped cups.
** Masala to be ground : In a mixer grinder add in freshly grated coconut, kashmiri red chillies, tamarind and grind to a fine paste with minimum water. The paste should be ground fine, remove into a wide stainless steel bowl.
** Add in the drained and kept aside Idly rice rava, bajra (pearl millet) flour, hing powder, along with salt to taste and mix well adding required water. You should get a thick mixture so be careful on addition of water.
** Now add in the chopped onion- cabbage and mix well adding in more water only if necessary. Cover and leaves aside the mixture for 20 minutes for all ingredients to be well soaked and softened. Once again mix well and check out the consistency of the mixture. The final texture should be that of bhakri mixture, you should be able to make a loose round ball out of it without water seeping out when put on a plate.
** Note : If Idly Rava/ Rice rava is not available in your vicinity, you can soak raw rice (any ordinary rice) for 2 hours, drain, grind it 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.
** The mixture is ready to be prepared as Muddo in Banana Leaf, Idly in Steel Vati (small bowls) and Khotto in Jackfruit leaf prepared molds. In case you have none of these you can prepare in larger sized bowls like cake tins and then cut them to pieces once steamed and done. You can also you tall tumblers/ glasses etc. after greasing them with oil or lining them with jackfruit leaves. You can also use paper cups again do line them with jackfruit or banana leaf from within to avoid absorption of wax.
** To prepare Sanna- Muddo in Banana Leaf :
** Arrange the banana leaves cut to squares of say about 6 inch x 6 inch on table/ platform. Do not make the squares two large or uneven sized for equal steaming of the muddo. Take in a large handful of the mixture and put it in the center of each square of the leaves. Leave out about ½” on above and below side. Now flip over the left side on top of the mixture and then the right side too forming an envelope.
** Note : I have shared in a link below of muddo where in there are step by step pictures included, which will help you understand the procedure better if you are a newbie. Do check it out thoroughly before you begin with laying them.
** Keep steaming vessel/ pedavan with required amount of water and bring to a boil. When you see steam passing, keep a flat plate or the divider plate of the vessel and then place the prepared banana leaves packets/ muddo one by one neatly on a row slightly overlapping each other compactly. Take care and see that you handle the packets gently as the sides are open and the mixture should not come out of it.
** Be careful of steam, as a cautionary measure lower the heat to minimum when you place the packets. When you place them see to it that the upper folds are placed as bottom side, as this will help the packets to be tightly covered and there are no chances of them opening up. Once a single row of banana leaves packets are placed cover steamer with lid, increase the heat to high and cook for 3-4 minutes.
** Now, lower the heat to medium and let cook for another 10 mins. Once again lower the heat to minimum and open the lid and place the remaining prepared packets in similar manner as a second layer this time placing them in slight titled 40 deg. angle to the first one. Cover the lid, raise the heat and cook on high for 3-4 minutes, then lower the heat to medium and cook all together for another 15-20 minutes.
** When done remove from fire, open the lid and let the steam pass away for a minute. Then gently with the help of long flat spatula or tongs lift each muddo gently and place them on a wide plate and let it cool down of a few minutes after which you can serve the same. Prepare rest of the muddo in similar manner if any. You can use the same banana leaves again if need be to, by removing the prepared once when cooled.
** Note : It is important not to place all the prepared muddo packets in one go in two layers as then all of them will not get steamed within properly. Always steam the single layer of muddo packets first for about 10 minutes, then place the rest and continue to steam. This method is used in case of all types of muddo where is leaves are used as mold packing. Also to not try 3 or 4 th layers unless you have a large steamer, it is better to prepare 2 layered in 2 sets in case you need more muddo to be prepared.
** For serving you just need to gently open up the banana leaves and then gently remove the muddo from it, which will have been well steam cooked as a single large piece dumpling. You can either cut them into 2” pieces or larger and serve it or as per your choice, we usually serve it as it is in single pieces. That is the very reason some people use smaller square cuts of the leaves to get appropriate sizes.
** To prepare Sanna- Idly in Steel Vati (small bowls) :
** Gently add in the prepared mixture into the prepared Vati/ Idly mold taking care to see that they are all greased from within with a thin film of coconut oil, which ensures that the Idly gets a smooth surfaced top and comes of easily on unmolding. Also, remember to fill the vati with mixture only upto ¾ levels leaving a gap of about ¼ inch for proper steaming space. The idly rises up a bit so it is necessary to leave some gap.
** Keep the pedavana/ Idly steamer with required amount of water and bring to a boil. Keep the mixture filled molds in pedavan/ Idly steamer in appropriate manner depending upon the molds used and in layers if any and steam for 5 minutes on high flame. Lower the heat and then continue to steam for another 25-30 minutes depending upon the size of the vati and steamer. The steaming time actually depends upon the molds used if thinner or flat it will take less time and if large a little bit more time.
** Open the lid and check if steamed and done if not steam for a few minutes more. When done remove and let cool a bit before say for 5-10 minutes, then gently run a blunt knife round the inner rim of the Idly Vati and flip it over in one go. In case of using of long tumblers, slice them to 1.5 inch thickness after unmolding. If using larger flat bowl/ cake tins you may cut them into desired sized square/ triangular pieces.
** To prepare Sanna Khotto in Jackfruit leaf prepared molds :
** Pour the prepared mixture into the Jackfruit leaves baskets taking care to see that you fill it upto ¾ level only. (I have already given the method of preparing jackfruit leaves baskets elsewhere in the blog, to which I have shared a link at the bottom of this recipe). Keep the pedavana/ Idly steamer with required amount of water and bring to a boil. Place the filled khottos into them and steam for 5 minutes on high flame and then lower the heat to minimum and steam for about about 25-30 minutes.
** When done, open the lid, remove from fire and keep it aside to let cool for 2-3 minutes before you remove them as they will be steaming hot and you may burn you hands. Now remove each khotto gently and place them on a plate/ tray to further cool for 5 minutes. Just before serving the sanna khotto, remove a few of the side sticks and gently peel off the leaves to unmold the sanna khotto and they are ready to be served.
** “Cabbage-Onion- Rice- Bajra Spicy Sanna Khotto/Idly/ Muddo is done and ready to be served. All three are prepared with same mixture and taste almost similar except for the aroma of the leaves they are prepared using. In my home and to the best of my knowledge in every GSB Konkani Saraswat home these are always served hot topped with a teaspoon of coconut oil/ narlel tela during meals with Dalitoy (spiced tuvar dal) and sheetHa (steamed rice/ chawal) along with a upkari/ bhaji dish if need be. Do try out this delicious spiced idly and enjoy with your family, it is healthy as it is steamed.
** Enjoy these delicious spicy steamed muddo/ idlies/ khottos with family and friends, sure to be loved by all. If you are new to GSB Konkani Sarawat dishes, this one is definitely to be tried out dish. Again, I repeat, do not be disheartened if these leaves are not available, as I already mentioned you can use idly molds or any vati/ bowl or even a flat deep vessel and steam them. That is the very reason why my this post runs long as I wanted to share all three methods of steaming together here for easy knowledge of this dish, though I have often shared them separately with different ingredients before.
** These are spicy Idlies usually called sanna khotto/ muddo/ Idly and are usually served with dal- chawal for best taste. The left over can be stored in airtight steel box in fridge and served next day by heating them either in a steamer or microwaving them. The leftovers can be also crumbled and seasoned with a tempering of mustard seeds- curry leaves and finely chopped onions along with some fresh coconut, it does taste great and I have shared the same before which you will find browsing given link below.
** There are many more sanna polo/ muddo/ idly/ khotto dishes posted elsewhere in the blog. I am sharing below a few links through which you can access them, and browse through for more knowledge and proper understanding of the dishes as they are explained there too. I have also included link to the same dish with only rice prepared as khotto below. Whichever method or combination you try out, kindly do remember to give me a feedback if possible, it encourages me to do more ... Thank You ...
** Do check in on Article of Making of Khotto/ Jackfruit leaves baskets using paper cups/ tumblers/ glasses etc. Please follow the link given below ….
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