Monday, 15 September 2008

Sannas / Kallu Idli ~ Steamed Rice Cake

 

Sannas / Kallu Idli ~ Steamed Rice Cake
Ingredients:
Raw Rice / Pachari / Doppi Rice / Ponni Rice-2 cups
Parboiled Rice / Puzhukkal ari-2 cups
Black gram dhal/ Urad dhal-1/2 cup
Yeast -1tbsp (Toddy- 500ml)
Sugar-4-5 tbsp
Salt to taste


Method:
  • Soak both the rice and dhal for 6 hours.
  • If you are using toddy grind the rice and dhal with toddy. If you are not using toddy, grind the rice and dhal with the yeast to a smooth batter.
  • Add sugar, salt and enough water to make it a thick batter (Idli batter consistency).
  • Allow this batter to ferment for 4-5 hours.
  • Once this batter ferments do not stir the batter.
  • Take spoonfuls from top only and half fill greased small moulds or idli moulds and steam them for 20 minutes.
  • When cooked, gently remove from the moulds and serve hot with a curry of your choice.
  • This dish goes very well with spicey non- veg curries like Pork Vindaloo, Kofta Curry, Meat ball Curry, Beef /mutton fry etc

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8 comments:

  1. Finla15 September 2008 at 15:40

    Tge idlis looks so fluffy.
    Love the pookalam from the earlier post to. Hope u had a wonderful onam

    ReplyDelete
  2. Purnima16 September 2008 at 08:56

    Swapna, the few ingredients are new to me! The name as well! Ur pic shows such fluffy n soft ones..I can feel the taste of vallappams I had a decade ago in Kollam when I look at these!

    ReplyDelete
  3. Swapna16 September 2008 at 10:05

    Thank you HC!!! yes those Idlies are very soft and fluffy...

    Purnima...I think Sanna is a Manglore/ Goan dish....not sure about it....but this is very tasty one....ya some similarity with vatta appams not with vellappams!!!

    ReplyDelete
  4. Swati Raman Garg20 September 2008 at 19:05

    this is new to me... and they look so soft ...

    ReplyDelete
  5. Baskaran26 November 2008 at 07:02

    The idlies appear to be fluffy and soft in texture different from the usual ones we make.It is believed that the quality of urad dal and the method of grinding and fermenting the batter influences this and hence only stone grinders are recommended for preparing the batter
    Can we replace stone grinder and try blender/mixie for making the batter as you have incorporated yeast in your preperation
    Baskarn

    ReplyDelete
  6. Swapna26 November 2008 at 07:36

    Baskarn: Thank you for visiting my blog:)....yes you can use blender/mixie for making the batter....keep in mind not to add too much water...the batter should be of Idli batter consistency....

    ReplyDelete
  7. Sailaja Damodaran9 May 2011 at 07:08

    Looks very fluffy...should rice & dhal be grinded separetely with yeast?

    ReplyDelete
  8. Swapna9 May 2011 at 07:43

    @Sailaja~ Grind rice, dhal and yeast together....

    ReplyDelete

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