Cabbage Sannan - Shobana Rao
Ingredients:
Raw Rice: 1 cup Toor Dal ( Split Pigeon Peas): 1 cup Coconut Gratings: 3/4 cup Roasted Dry Red Byadagi Chillies: 8, or to taste Tamarind: small marble size Cabbage: 1/2 cup Onion: 2 small Hing (Asafoetida) : a pinch Salt, to taste Oil, to grease the idli moulds Coconut Oil,
Method: Wash and soak equal measures of rice and toor dal for 2 to 3 hourrs, separately. Drain the water and keep aside. Chop the cabbage and onions fine and keep aside. Grind together the fresh coconut gratings, roasted red dry chillies, hing and tamarind, to a fine paste. Add the soaked toor dal. Blend in the mixer by adding a little water, taking care not to make it too dilute. Now, add the soaked rice. Blend again and stop when you get a coarse finish. Pour the blended batter into a container. Add finely chopped cabbage and onions, and salt to taste. Mix well. Pour this batter in the greased idli stand. Steam in pressure cooker for about 15 minutes or till done (without keeping the weight, of course) as you would for making idlis.
Ingredients:
Raw Rice: 1 cup Toor Dal ( Split Pigeon Peas): 1 cup Coconut Gratings: 3/4 cup Roasted Dry Red Byadagi Chillies: 8, or to taste Tamarind: small marble size Cabbage: 1/2 cup Onion: 2 small Hing (Asafoetida) : a pinch Salt, to taste Oil, to grease the idli moulds Coconut Oil,
Method: Wash and soak equal measures of rice and toor dal for 2 to 3 hourrs, separately. Drain the water and keep aside. Chop the cabbage and onions fine and keep aside. Grind together the fresh coconut gratings, roasted red dry chillies, hing and tamarind, to a fine paste. Add the soaked toor dal. Blend in the mixer by adding a little water, taking care not to make it too dilute. Now, add the soaked rice. Blend again and stop when you get a coarse finish. Pour the blended batter into a container. Add finely chopped cabbage and onions, and salt to taste. Mix well. Pour this batter in the greased idli stand. Steam in pressure cooker for about 15 minutes or till done (without keeping the weight, of course) as you would for making idlis.
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