“Cabbage Onion Jowar (Sorghum) Rice Spicy Muddo Keli pannari (Dumplings in Banana Leaves)” … muddo is a traditional dish from GSB Konkani Saraswat Cuisine usually prepared in both sweet and spicy versions in different combinations ... I always prepare these whenever I have access to banana leaves ... I gave a small twist and prepared these using millet in combination with other ingredients ... tastes best served hot topped with coconut oil along with Dal- chawal ... 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. Without running into more details which I have written umpteen times I would like to mention here that I have shared plenty of sweet and spicy muddo before in my Blog. This recipe is similar to the one I shared before where I had added bajra/ pearl millet flour. I am sharing a few links along with some common links to them at the bottom of this recipe for easy browsing. Do try these delicious dishes and enjoy with your family aand if possible give me a feedback.
** Here is my recipe for “Cabbage Onion Jowar (Sorghum) Rice Spicy Muddo Keli pannari (Dumplings in Banana Leaves)” … Do try it out and enjoy with family and friends … it tastes awesome served with dal- chawal ….
** Ingredients :
Idly Rava/ Rice Rava : 2 cups
Jowar/ Jwari/ Sorghum 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, jowar (sorghum 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 leave aside the mixture for 20-30 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. If you do not have banana leaves available you can use Steel Vati (small bowls) to prepare as Sanna Idly or you can prepare Sanna Khotto in Jackfruit leaf prepared molds too. 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 a few step by step pictures in the collage attached, which will help you understand the procedure better if you are a newbie. You can also check other recipes shared via. the common link shared at the bottom of this recipe for more info. 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 10-15 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 20-30 minutes.
** When done remove, open lid and let steam pass away for a minute. Then gently with the help of long flat spatula or tongs or any other equipment you use normally to lift hot dishes, 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 during meals. Prepare rest of the muddo in similar manner if any. You can use the same banana leaves again to prepare more sann muddo immediately 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.
** “Cabbage Onion Jowar (Sorghum) Rice Spicy Muddo Keli pannari (Dumplings in Banana Leaves)” is done and ready to be served. Taste best served hot topped with coconut oil/ narlel tela/ nariyal tel during meals/ jevana 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 muddo and enjoy with your family. Take into note that this is a healthy dish as it includes veggies as well as it is steam cooked.
** Enjoy these delicious spicy steamed muddo 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. 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 try to include all information’s I have that I feel will be helpful if need be to my friends in cooking.
** 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 ...
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