Spicy Green Gram Idli (Sanna Khotto)

This spicy idli is not a breakfast dish. It is served as a side-dish with a teaspoon of coconut oil dribbled on top of the pieces. ( If you are averse to coconut oil, you can omit it. It still tastes great.)  We “Amchis” (Konkani speaking people) call it “Sanna Khotto” and we love our coconut oil on specific dishes (to name a few - Pathrado, Humman etc) and this is one of them. Traditionally, it is prepared with rice only or with rice and green gram and is steamed in cups stitched with leaves from jack-fruit tree and the cup prepared in this way, is known as “Khotto”.  This can also be steamed like normal idlis in greased idli cups.

I have omitted rice totally in this recipe and steamed it in a greased steel plate. It tasted wonderful.

Ingredients:

Green gram (Moong)	¾ cup
Coconut gratings	½ cup
Roasted red chilies	4-5
Tamarind pallet	Marble size
Asafetida (hing)	¼ tsp
Salt	As per taste
Oil	For smearing the plate

Method:

1. Wash and soak the green gram for about 2-3 hours and then drain the water.
2. Grind the soaked green gram along with coconut gratings, roasted red chilies, tamarind, asafetida and salt with very little water to a coarse (like semolina) paste.
3. Grease a steel plate with oil and spread the ground mixture evenly in it and steam it in a pressure cooker (without the whistle) or in a steamer for about 35 - 40 mins or until done.
4. When slightly cooled, cut it into squares.
5. Serve hot.

Ingredients

Ingredients ground to a coarse paste

 

              Ground paste spread evenly on a greased steel plate

Steaming under process

Just removed from the steamer

Cut into square shapes when slightly cooled

Placed in a serving bowl

Makes: 16 pieces

Note:

• Chopped onions can be added if desired to the ground mixture instead of asafetida.
• Another variation is:  chopped spinach when added to the ground mixture also enhances its taste.