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Friday, 11 April 2014

Duddi sandan or duddi sannan


Ingredients

1.       Lai (malar)                     2 ½ cup

2.       Grated  coconut            1 no

3.       Raw rice                         1 cup

4.       Jaggery                           1 cup (grated)

5.       Curd                               ¼ cup

6.       Milk                                2 tbsp

7.       Cashew nut                   1 tbsp

8.       Raisins                           1 tbsp

9.       Cardamom                    4-5 pod

10.   Salt to taste

 

METHOD

·        Soak white rice for 3-4 hours.

·        Soak lai half an hour before grinding.

·        Wash the rice and put it in strainer.

·        Then strain water from the soaked lai.

·        Grind grated coconut, jaggery, soaked and strained lai into fin paste ( don’t much water while grinding).

·        Transfer into a big vessel.

·        Then grind the rice coarsely( like rava consistency)

·        Add this grounded rice batter into the grounded paste

·         Add cardamom, cashew nut & raisins into this mixture& mix well

·        Pour curd and milk in the batter ( don’t mix them)

·        Let it ferment for at least 6 – 8 hours

·        Next day morning mix batter nicely.

·        Batter should be thick like idli batter

·        Grease the idli mould with little ghee

·        Add batter into the moulds and steam for 15-20 min

·         After it cools down, de-mould idlis from moulds.

·         Serve with chutney powder or pickle J

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