During my cabbage marathon cooking, I thought of masala sanna khotte. These steamed dumpling is a variation of Masala Sanna Khotte(1).
Masala Sanna Khotte - 2
Spicy Steamed Dumpling
Ingredients
1/4 cup toor daal
1 cup rice
Grind
8-10 byadgi chilies, roasted in few drops of coconut oil
1/2 cup fresh coconut
You will also need
1/2 tsp asafetida
1 tsp tamarind paste
salt
1 cup finely shredded cabbage
Coconut oil to grease the mold
Method
1. Soak toor daal and rice overnight.
2. Next morning, grind to a smooth paste along with roasted chilies and coconut.
3. Cover and set aside for about 8 -10 hours.
4. Right before steaming the idlies, stir in asafetida and tamarind paste. Add shredded cabbage.
5. Adjust the batter consistency, adding more water as needed.
6. Grease idli mold with coconut oil. Pour the batter.
8. Serve hot with coconut oil. Serve as an accompaniment with your meal.
Note -
1. For most authentic flavor, use containers made with jackfruit leaves.
2. This idli is not as fluffy as the usual idli.
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Masala Sanna Khotte is a delicious variation of traditional idlis. The use of cabbage and byadgi chilies makes it unique. Can't wait to try this recipe at home!
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I love the idea of steaming these in jackfruit leaf containers for an authentic flavor! Thanks for the tip.
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Using byadgi chilies for their vibrant color and mild heat is genius! Definitely adding this to my recipe list.
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This recipe's long fermentation time is key to its flavor! The tip to grease molds with coconut oil is super helpful too.
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I appreciate how simple and nutritious this recipe is. Perfect to serve as an accompaniment to meals!
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It’s interesting that this idli is denser than the usual ones. I’d love to pair it with spicy chutneys.
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This is a great way to incorporate vegetables like cabbage into your diet. Thanks for sharing this wholesome recipe!
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