Wednesday, January 16, 2013

Cabbage Carrot Sannan

Basic Sannan Recipe Courtesy: Jaya V Shenoy's cook book 'Oota Upahaara'

Sannan is a word originated from Sanna or Idli. GSBs make savoury idlis with red chillies tamarind and coconut as masala base, rice for bulk and asafotoeda for flavour. These sannans can be made plain and eaten for lunch or dinner. Some add chopped onions, some others add chopped cabbage along with onions. We tried adding grated carrots with shredded cabbage and chopped onions to make delicious sannans. These sannans are best eaten hot, with fresh coconut oil drizzled on them.
Raw rice - 2 Cups
Grated coconut - 1/2
Red chillies - 12 roasted with little oil
Tamarind - A small ball(Around 10Gms)
Asafotoeda - A pinch
Salt - To taste
Onion - 1 chopped
Cabbage - 2 Leaves shredded
Carrots - 2 Grated
Coconut Oil - QS

Wash and soak rice in water for 30mins.
Grind roasted chillies, tamarind and asafotoeda along with grated coconut to a fine paste.
Add the soaked rice and grind coarsely.
Add the chopped shredded and grated veggies and salt to taste. Mix well.
Let the batter be as thick as Idli batter.
Grease idli moulds with little coconut oil and pour one ladleful of batter in each mould and steam till well cooked and soft.
Serve with fresh coconut oil drizzled on the sannans.
Note: You can add rice rava instead of soaking and grinding rice. Wash and soak 2 cups of rice rava for 10 mins and add to the ground masala.

No comments:


Related Posts Plugin for WordPress, Blogger...

Image Copy Control