“Vali Sanna Idly (Spicy Basale/ Malabar Spinach Idly)” … khotto/ muddo/ idly are all same except for the molds used in preparation as per its reference … plenty of Vali/ Malabar Spinach is available now, I had kept aside some leaves to prepare these idlies after preparing ambata with addition of sukkale sungata another favorite dish of ours (already posted earlier) … do try this one, tastes best served during meals with dal/ saaru- chawal … Yummilicious …
** I often prepare sanna khotto/ idly/ muddo in different combinations/ variations and if you browse through my Blog, you will find them in plenty. I am sure I will come up with some more new ideas as I never tire of trying them with new twists. These spicy idlies/ muddo tastes best served along with dalitoy or saaru along with chawal/ rice. I written a lot about this dish in my previous posts and anything more will only be repeating, so to cut short on stories I am sharing common links at the bottom of this recipe via which you may browse through the posts and try out that which your family prefers.
** Here I have prepared sannaidly with addition of vali/ Malabar spinach (leaves only) and I must mention they turned out superb in taste, texture and we loved it very much. I had kept aside some leaves to prepare these idlies while I used the rest in preparing ambata with addition of sun dried prawns another favourite curry which is prepared at least 3-4 times in a year in my home whenever vali/ basale is available. For those of you who are not familiar with vali/ Malabar spinach you can check out on the attached collage in this post or browse through other recipes, I have shared plenty of them.
** Here is the simple method of preparing “Vali Sanna Idly (Spicy Basale/ Malabar Spinach Idly)” … My Style …
** Ingredients :
Idly Rava / Rice Rava : 3 cups (approximately)
Vali/ Malabar Spinach/ Basale/ Mayalu : 1 cup packed- leaves only
Tuvar Dal or Chana Dal : ½ cup
Salt/ namak/ meeta : to taste
** For Masala to be Ground :
Coconut/ Soyi/ Nariyal : 1 cup freshly grated.
Kashmiri Red Chillies/ Laal Mirchi/ Tikat/ Byadgi Mirchi/ Kumte Mirsanga : 12-15
Gummy Hing : a small piece
OR
Hing/ Asafoetida Powder : 1 tsp
Tamarind/ Chinchama/ Imly : Small marble sized
** Wash, drain and chop the Vali/ Malabar Spinach/ Basale/ Mayalu finely, put them in a colander to drain excess water if any.
** Soak tuvar dal or chana dal in plenty of water for 3-4 hours. Drain off the water, rinse well, then add into a mixer grinder and grind to a rava textured paste adding water as much as necessary only, the paste should be thick.
** In a large flat bottomed bowl add in Idly Rava/ Rice Rava and add in water enough water to soak it properly. Keep this aside for 30 minutes and then drain off slowly the excess water from the top by tilting the vessel carefully, taking care that the rice rava is not drained off. Leave this aside ready.
** Note : If Idly Rava/ Rice rava is not available, you can soak raw rice (any ordinary rice) for 2 hours, drain and then grind coarsely to rava texture and use the same. Initially I used to follow this method, but with changing times and to cut down workload, I use Idly rava for most of the dishes were rice is to be ground to rava texture.
** Masala to be Ground : Add freshly grated coconut into the mixer grinder with Dried Red chillies (I used kashmiri), a small piece of hing/ hing powder, small marble sized tamarind and grind to a smooth paste. Do not add in much of water. When the masala is ground fine remove and keep it ready aside.
** Note : The no of chillies depends upon individual preference and also the spice level of the chillies you are going to use. Do use your own judgment for the same. I used kashmiri red chillies that are less spicy, give good colour and bulk. You may use any dried red chilly suitable or available in your home.
** Now add all the ingredients ie. the soaked and drained rice rava, ground tuvar/ chana dal, ground masala, finely chopped vali/ Malabar spinach, salt to taste and mix well. The mixture should not be thin or too thick, you should be able to give it a bit of softball shape when rolling in hand. You can check it out in my previous posts where I have shared plenty of step by step pictures that includes batter too.
** Gently add in the mixture into the prepared Vati/ Idly mold taking care to see that they are applied lightly with oil from within, this makes sure later that the Idly gets a smooth surfaced top and comes of easily. Remember to fill the molds only upto ¾ level leaving a gap above for proper steaming of the sannaidlies.
**Note : If you want to use Jackfruit leaves prepared molds/ baskets, I have already given the method of preparing jackfruit leaves baskets elsewhere in the blog, and you can check out the method and prepare these in those baskets too. You can also use banana leaves or larger cake type molds too, all of which you will find in my previous shared posts for reference, chose any method suitable to you.
** Keep the pedavana/ Idly steamer with required amount of water and bring to a boil. Keep the mixture filled Idly Vati in the pedavan/ Idly steamer in layers adding in divider plates in between and steam for 5 minutes on high flame and then about 25-30 minutes on medium to low flame. Remove and let cool a bit before you gently run a blunt knife round the inner rim of the Idly Vati and flip it over in one go.
** “Vali Sanna Idly (Spicy Basale/ Malabar Spinach Idly)” is done and ready to be served. Serve them hot during lunch/ dinnertime with Dal/ Saar with chawal. You can top it with a tblsp of coconut oil which is the traditional way of serving them. You can prepare them prior and either microwave them for 30 seconds to serve them hot or steam them in Idly steamer for 10 mins. just before serving too.
**These are spicy Idlies, which we refer to as sannakhotto/ muddo/ idly and are usually served with dalitoy/ saar and rice. The excess Idlies can be store in air tight box in fridge and served later by heating it up, remains good in fridge for 48 hours. You can also crumble them into fine texture and season/temper them with mustard seeds, curry leaves, onion, some fresh coconut all cooked in a kadai at low heat for 5 minutes and serve the same too, you will find similar recipe in the Blog elsewhere, do try it.
** I am sharing below a few common links to "Sannakhotto/ Idly/ Muddo" recipe shared in the blog before, you may browse through the same in leisure and prepare any that appeals to you, they are all tasty ....
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