SANDAN ( Konkani recipe) / Kochi GSB style Steamed Rice Cake served with Tomato Chutney

Sandan is a Kochi GSB style soft steamed Rice Cake made with Raw Rice, Idli Rice, Urad dal and Methi seeds.Sandan is served as a breakfast with hot Sambar or Chutney or any Pickle.

The following ingredients are needed to prepare  Sandan /Steamed Rice Cake.

Ingredients:-

Idli Rice.       - 2cup
Dosa Rice.    - 2cup
Urad dal.       -1cup
Methi seeds.  -1/2tsp
Salt.               - to taste.

Instructions:-

Wash and soak Idli Rice in Water for 5 hours.

Wash and soak Dosa Rice [Raw Rice] in water for 5 hours.

Wash and soak whole white Urad dal along with Methi seeds [Fenugreek seeds] in Water for 2 hours just beore grinding.

Grind the soaked Urad dal and Methi seeds together to a fine thick batter.Transfer the ground Urad batter in a large vessel.

Grind the soaked Dosa Rice [Raw Rice] to a smooth thick batter and transfer the batter into the same large vessel.

Grind the soaked Idli Rice to a little coarse and thick batter and transfer the Idli Rice batter into the same large vessel.

Mix all the batters together in the large vessel and add Salt and mix again.

Keep the large vessel in a warm place to ferment the batter. It will take about 8 to 12 hours to ferment the batter.

Method:-

Wet the cooker vessel or apply little oil on the cooker vessel before pouring the fermented batter.So the batter will not stick to the cooker vessel after steaming.

Mix the fermented batter and take a laddle of batter and pour the batter into 3/4 of the cooker vessel and place the cooker vessel into a steamer or pressure cooker to steam cook for about 12 to 15 minutes.

Remove the cooker vessel from the steamer or pressure cooker and allow it to cool.

Then demould the steamed Rice cake/ Sandan and cut into half pieces or any shape.

A hot steaming Sandan( steamed Rice cake) is ready to serve with Tomato Chutney, Sambar or with any pickle.

Left over batter can be stored in the refrigerator for further use.

Left over steamed Rice cake/ Sandan can be tawa fried by cutting into small pieces and adding little oil on sides.Roast on both sides till crisp on low flame.


Tomato Chutney Recipe.

The following ingrdients are needed to prepare tomato Chutney.

Ingredients:-

Urad dal.             -2tsp
Chana dal.           -1tsp
Coriander seeds. -1tsp
Red chillies.         - 4
Onion.                  -2
Tomato.                -3
Tamarind .            -a small piece
Salt    .                  -to taste

For Seasoning:-

Oil.                        -3 tsp
Mustard seeds.     -1tsp
Curry leaves.         -6
Hing powder.         -1tsp


Method:-

Heat 2 tsp Oil in a pan add Urad dal, Chana dal, Coriander seeds, dry Red chillies and saute well.

Add finely chopped Onion and finely chopped Tomato and fry till the Onion and Tomato turn soft and mushy.

Cool it and grind along with little Tamarind and Salt.

Heat 1tsp oil in a small pan for seasoning and splutter Mustard seeds and saute well.Add Curry leaves and a pinch of Hing powder and stir well and switch off the flame.

Add the above seasoning into the Chutney.

A yummy Tomato Chutney is ready to serve with hot Soft Sandan /Steamed Rice Cake.

Try and enjoy the breakfast dish.