Masala Sandan - A form of Idli where Idli batter is steamed
in a steel thali / bowl. Sandan also
Sannan is a dish very close to every Konkani family, especially the Cochin
GSB's. Though it is just another form of idli, Santhan is normally associated
with festivities.
Santhan - the spongy form of idly, used to be made in our
homes when there were celebrations - marriages, temple festivals (aarattu or
thirunal), Santhan is made by pouring idli batter in a large thali or flat
vessel and steamed just like idli. Once it is cooked and done, Santhan is cut
like cake and consumed. This amounts to considerable saving - time wise - in
serving large number of people as making santhan is easier than idli.
There is no parallel to hot steaming Santhan, when consumed
along with any compliments like sambar, chutney, kukka humman, gashi, kermbala
thoro etc. Here’s a recipe of masala sandan. Recipe idea from '' A sense of spice '' by Tara Deshpande.
Ingredients
Sufficient idli batter for a steel thali / bowl (or 7 – 10 ladleful of
idli batter – depending upon the size of a thali / steel bowl)
1 teaspoon oil
1 steel thali / bowl
For the Seasoning:
1 tablespoon oil
1 teaspoon mustard seeds
½ teaspoon jeera (cumin seeds)
¼ teaspoon urad dal
1 teaspoon channa dal
10 - 12 cashew nuts, split
1/2 - inch piece ginger, chopped
1 green chilli, chopped
6 curry leaves, chopped
Method
In a pan, heat oil. Add mustard seeds. When they begin to
crackle, add jeera, urad dal, channa
dal, cashew nuts, chopped green chilli, ginger and curry leaves.
Fry all the ingredients for a minute or two. Until fragrant
and crisp. Pour this seasoning over idli batter and mix it well until seasoning
well combined with idli batter (or remove fried cashew nuts from seasoning and
arrange final stage of steaming).
Method
In a steel thali / bowl, grease 1 teaspoon oil.
Pour seasoned idli
batter (decorate with fried cashew nuts on top of the batter) up to 3/4 level
(to allow for expansion during cooking ) and steam ( do not put weight ) in a
pressure cooker / steamer / pedavan on a medium heat for 20 - 25 minutes or
till done.
Open the lid and allow to cool naturally.
Cut into desired shape. Serve with gashi / sambar / coconut
chutney / pickle / humman ..
1 comment:
That's a new one for me.. Looks easy & tasty !
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