“Varai- Chana Dal- Cabbage- Piyava Sanna Khotto (Indian Barnyard Millet- Bengal Gram Dal- Cabbage- Onion Spiced Idly)” … sanna khotto’s are spicy veggie idlies from GSB Konkani Saraswat Cuisine steamed either in jackfruit leaves prepared molds, banana leaves or any other type of molds … tastes awesome served hot topped with a generous helping of coconut oil during meals with dal/ saar and rice … Yummilicious …
** Sanna Khotto/ Idly/ Polo is a traditional dish from GSB Konkani Saraswat Cuisine that is prepared and served during meals. This dish can not only be made in different mix and match of Ingredients but also can be steamed in various methods. The name differ only as a reference to the method of cooking/ steaming while the recipe remains the same with minute difference at times. I have shared plenty of these dishes in different variations and methods of steaming to which I will share a link at the bottom of this recipe, please do browse through them for more information as they are shared in detail and step by step pictures elsewhere, inconvenience if any is regretted.
** These days people have switched over to extensive usage of millet and I must mention here that for most of us amchies most of the millets have always been in usage in cooking for generations now. Varai (Sama/ Indian Barnyard Millet) is extensively used during upvas/ fasting days in our community as it can replace any dish that has rice has an ingredient in them. I have shared this recipe before too, however here I have made a few minute changes by adding chana dal and onions and a few more spices while the other one did not include them. In all a delicious recipe that taste awesome served with dal or saar along with rice/ chawal. Try it sure to be loved by all.
** Here is my simple recipe for “Varai- Chana Dal- Cabbage- Piyava Sanna Khotto (Indian Barnyard Millet- Bengal Gram Dal- Cabbage- Onion Spiced Idly)” … my style, do try it, tastes awesome served during meals …
** Ingredients :
Varai/ Sama/ Indian Barnyard Millet : 2 cups
Chana Dal/ Bengal Gram Dal : 1 cup
Cabbage : 200 gms
Onion/ Kanda/ Piyavu : 3 medium sized
Salt/ Namak/ Meeta : to taste
** For Masala to be Ground :
Coconut/ Nariyal/ Soyi : 1 cup
Kashmiri Red Chilly/ Kumte Mirsanga/ Byadgi Mirchi : 10-12
Coriander/ Kothimbir/ Dhania Seeds : 2-3 tblsp
A small piece of Gummy Hing/ Asafoetida or 1 tsp Powder
Tamarind/ Chinchama/ Imly : 1 tsp
** Wash and soak Varai and Chana Dal separately in plenty of water for about 2-3 hours. Drain, rinse and keep aside in a colander ready.
** Finely chop both onion and cabbage and keep it aslo ready aside.
** For Masala to be Ground : Fry Coriander in a small pan with little bit of oil until lightly browned, then add hing piece or powder and fry for another minute. Add into a mixer grinder along with Coconut, Kashmiri Red Chilly, Tamarind and grind to a smooth- thick paste with just a little bit of water. Remove and put it into a bowl.
** Add the drained chana dal into mixer grinder and grind to a fine rava texture with little water, when done remove and add this to the ground masala in bowl. Now add the drained varai and just grind for a minute without water, to let ground a little bit only, remove and add this to the ingredients added in in the bowl.
** Add in the finely chopped cabbage, onion, salt to taste and mix well. Add in a little bit of water if you find the batter too coarse and dry. The texture should not be thin and the same time it should have enough water in it for the ingredients to get cooked in. Cover and keep it aside for the mixture to rest for 15-20 minutes.
** Note : If using Jackfruit leaf molds, the batter should be more thicker in textures as the leaves are porous which helps steaming of the ingredients well. Again if there is excess water, it may leak which will turn the khotto dry textured. If using molds then a little bit of thinner texture is fine as the water will get used up on steaming. This is something you will learn with experience, you may refer to the pictures I have shared elsewhere for reference the common link to which I will share at the bottom of this recipe.
** If used molds then apply oil from inside of the using mold so that on steaming the mixture does not stick to it and will easily come off when done. Also remember to fill the mixture to only 3/4th level whichever mold you are using, a gap of 1 inch should be maintained for the mixture to be cooked evenly and well.
** After the resting period check the prepared and kept mixture, if you find it too thick/ dry then add a few tablespoon of water and if you find it thinner textured then you can add a few teaspoon of besan/ chane peeta/ bengal gram flour and mix them well. This is the very reason why you should avoid adding excess water initially.
** Add required amount of water in a Idly steamer and bring to boil. Meanwhile add the mixture into the khotto or Idly mold (whichever you are using) and keep it ready. When the water comes to full boil, lower the heat, place the filled molds on the separator of Idly steamer. Cover and steam for 5-7 minutes on high heat, then lower the heat to minimum and continue steaming for another 20 minutes or until done.
** Note : To check if the khotto/ idly is steamed and done, open the lid of the steamer, insert a wooden stick or skewer and if it comes out clean its done, if the batter is sticky then continue steaming for another 10 minutes ro so.
** When steamed and done remove the molds in which its cooked and keep it to cool for about 5-7 minutes and then its ready to be served. If using small steel molds/ vati then run a blunt knife all through the inner side to loosen the sanna Idly and gently tilt and slip it over onto a plate. If using larger mold like cake tins then once you slide them onto the place, slice them to required sized pieces and if you have steamed them in jackfruit leaf molds, then remove the wooden pins, open them, if large cut into two.
** “Varai- Chana Dal- Cabbage- Piyava Sanna Khotto (Indian Barnyard Millet- Bengal Gram Dal- Cabbage- Onion Spiced Idly)” is done and ready to be served. Serve hot topped with a tablespoon of coconut oil (narlel tela/ nariyal tel) during meals along with other dishes. Tastes excellent served with dalitoy or saaru along with sheetHa (rice) which is the traditional way it is served in most of the GSB community homes. I served it for lunch today with Kulitha Talasani/ Upkari (Horsegram Bhaji), Kulitha Saaru (Horsegram Saar) and rice and it was awesome. Do try it and enjoy with family.
** Sharing a few common links below for “Sanna Khotto/ Idly/ Polo” along with the link to another similar recipe of sanna idly prepaed with varai ….
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