Authentic tried and tested simple recipes in mainly Indian cooking, including traditional mangalorean, Goan, East Indian, North Indian recipes and much more…
Although, I chose to make an instant version, the result is simply amazing. Why go through the laborious process of soaking the ragi? Grinding the ragi takes time. Scraping fresh coconuts and grinding them to extract the juice is also time-consuming! Now, all of this is available in ready-to-use form. This dessert can be prepared in less than half the time! Traditional techniques are always appreciated. However, I would recommend the instant method if it does not compromise on the taste. So do try this dessert and let me know how it turns out.
Here is a little bit about the millet itself. Ragi or Finger Millet Ragi is one of the various types of millet produced and consumed in India. It looks like fingers during its plantation stage, which is why it is named finger millet in English. However, once harvested from millet strips, it resembles mustard seeds. Ragi is considered a superfood because of the presence of nutrients like calcium, magnesium, phosphorus, and iron in it. Along with these, it also contains the amino acids lecithin, methionine and threonine, which have significant health benefits. In India, the state of Karnataka is the largest producer of the superfood finger millet. People of the region also include it in their diets regularly. But with awareness about finger millet benefits, many people have learned about its advantages. Therefore, they have started including it in their diet across the states of India. Source : Tataaig
A winter special dish celebrating fresh peas and newly harvested potatoes. This dish was prepared during the receding winter days but had to delay posting due to other commitments.
Peas and potatoes are a favorite of many but in my family, several members dislike peas. So this dish is strictly for those who like both peas and potatoes, and for those who love them, I think you can enjoy it for breakfast, lunch, dinner or as snack… essentially whenever your feel like enjoying it!!
This preparation also doesn’t use any onion or garlic.
Ingredients
2 cups green peas, shelled and boiled
2 medium potatoes, boiled, peeled, cut into wedges
1 medium tomato, sliced
2 to 3 tbsp. mustard oil or any suitable oil
1 tsp. cumin seeds
¼ tsp. asafoetida (hing)
2 dried red chillies
¼ tsp. turmeric
½ tsp. coriander seeds powder
½ tsp. garam masala powder
1 tsp. salt or to taste
Grind to a paste:
½ bunch coriander leaves
1” pc. Ginger
2 green chillies
Grind the green masala to a paste. Mash the green peas into a coarse paste, keep some whole. Heat a pan, add oil and when hot add the potato wedges and fry till light brown. Frying the potatoes may be avoided, if you wish. Remove the potatoes, and set aside. To the same oil add the cumin seeds, when they start spluttering, add the whole red chillis and asafoetida. Saute few seconds and add the green masala, fry till oil surfaces. Then add the sliced tomato and saute till it softens. Then add the turmeric and coriander powder and saute for 3 to 4 minutes. Add salt and mix. Add the green peas and mix well. Cook till oil separates. Then add a cup of water or more to adjust consistency of gravy to your liking. Add potatoes and garam masala powder. Test salt and add if required. Mix everything gently and allow to simmer 10 minutes till oil surfaces. Take off heat. Remove to a serving dish and squeeze some lemon juice, if desired, before serving. Serve hot with pulao, steamed rice, rotis or pooris and enjoy this delicious dish!! Yummy…….
Methi or fenugreek seeds have good nutritional values and are excellent for diabetics, good digestion and for lactating mothers.
Ingredients
2 cups Dosa rice or basmati rice
2 tbsp. Fenugreek seeds methi seeds
1 cup coconut
½ cup jaggery, or to taste (optional)
Salt, as per taste
Ghee / oil, to make dosas
Making Batter
Wash and soak rice and methi seeds separately, for minimum 5 to 6 hours.
First grind the methi seeds along with water till smooth and fluffy. Remove to a large vessel.
Grind the rice in 2 batches. Add half the rice to the ginder alongwith half the coconut and grind to a smooth paste. Add to the vessel with the methi batter.
When grinding is complete, mix the batter well and leave to ferment overninght or for atleast 8 to 10 hours. No fermenting agent has been added, so the batter will take longer to ferment. Fenugreek by itself acts as a fermenting agent.
Making Dosas
After batter has fermented, mix well and add water if required to adjust the consistency.
Heat a dosa pan, preferably. If not any frying pan may be used. When hot, sprinkle some water. Water will sizzle if pan is hot and at the same time helps in reducing the temperature of the pan. This is necessary, otherwise the batter will not spread smoothly and evenly but is likely to separate from the pan when spreading.
Using a rounded ladle, pour some batter as required for thin or thick dosas and using the back of the ladle, spread in circular direction to make them as thin as possible. If thick dosa is required, pour the batter and tilt the pan to spread the batter or spread it very lightly.
When the dosa is fully set and cooked, drizzle ghee in the centre and the sides of the dosa. Remove and serve immediately for crisp dosas (or else it will loose its crispiness). Thick dosas may be served hot or at room temperature.
To make sweet dosas, add the jaggery powder to the fermented batter and mix well. Fry as above.
I have divided the batter into 2 batches and added jaggery to one half of the batter.
Narvale leaves have a very good fragrance and apart from that the leaves have medicinal qualities that help reduce inflammation in the body thus relieving aches and pains, improving gut health, etc. Do try this healthy recipe provided you can lay your hands on these fragrant leaves. My mother made these dosa quite often for breakfast or evening tea and we used to relish these dosas, while we were growing up. Unfortunately, I came across these leaves after almost 45 years and they immediately brought back fond memories of my dear mother.
Ingredients
2 cups rice
1.5 to 2 cups Narvale leaves
1 cup fresh coconut
2 tbsp. jaggery or to taste
1 tsp. salt or to taste
½ tsp. instant yeast
Wash and soak rice for min.4 hours. Remove the leaves from the branches and stalks and separate the tiny stem, and try to use just the leaf as far as possible, so as not to dilute the fragrance and the taste. Soak the leaves in water to loosen the dirt and then wash well. Grind the rice, coconut, narvale leaves and jaggery to a smooth paste.
Meanwhile, keep the yeast to bloom with 1 tbsp. sugar and 2 tbsp. warm water.
Fermenting agent may be omitted, if you wish. In this case, you may require to keep for fermenting for over 8 to 10 hours. Add the yeast to the rice batter and leave to ferment. When it rises, heat a dosa pan and add a ladle of batter and allow bubbles to appear. Then cover and cook till dosa is cooked and surface appears opaque. Drizzle with ghee and serve for breakfast or evening tea, with a dollop of butter, if you like. Very fragrant pollay.
PURAN POLI is an Indian sweet flatbread that originates from South India and Maharashtra. The origins of Puran Poli can be traced back to ancient India, where it was first mentioned in ancient texts such as the Vedas and the Mahabharata. Puran Poli is believed to have originated in the region of Maharashtra, where it quickly became a favourite among the locals. This sweet dish was traditionally prepared during festivals and special occasions and was often shared with friends and family.
Puran Poli is one of the most famous and beloved sweet dishes in Maharashtra, India. This delicacy has captured the hearts of locals and tourists alike with its unique texture, flavour, and cultural significance.
Puran Poli is not just a dish, but a cultural symbol in Maharashtra. It is deeply ingrained in the state’s history and traditions and is often associated with festivals such as Ganesh Chaturthi, Holi, and Diwali. Puran Poli is also a symbol of warmth and hospitality and is often served to guests as a sign of respect and affection.
While the basic recipe for Puran Poli remains the same, there are many variations of this dish that can be found throughout Maharashtra. Some regions add coconut or sesame seeds to the filling, while others use different types of lentils or sweeteners.
Whether enjoyed on a special occasion or as a simple treat, Puran Poli is a symbol of warmth, hospitality, and tradition.
The various names for the flatbread include puran puri or vedmi in Gujarati, bobbattlu or baksham or oliga in Telegu, Andhra Pradesh, holige or obbattu in Kannada, puran poli in Marathi, payasabolli or simply bolli in Malayalam, Boli in Tamil, bhakshalu or pole or polae in Telugu, Telangana and ubbatti or simply poli in Konkani.
PURANPOLI – Makes 12 Puranpolis For Puran 1 cup Chana dal/Split chickpeas, soaked for 2 hours ½ cup Jaggery 2 tbsp. sugar (optional) 1/2 tsp Nutmeg powder 1/2 tsp Cardamom powder ¼ tsp. Saffron strands ½ tsp. Salt
For Dough 1 cup Maida ½ cup Wheat flour ½ cup Rice flour ½ tsp. Salt 10 tbsp. Oil ½ cup water
To make the dough: In a large wide bowl or plate, add the maida, wheat flour, rice flour, salt, adding half the water and oil. Knead well and repeat adding the water and oil little at a time till all the water and oil is used up. Knead well. Dough will be sticky. Knead again adding 2 tbsp. water and 2 tbsp. oil. Keep kneading for 10-15 minutes. If the dough gets too sticky, take a little oil to make the dough soft and pliable. Dust a little flour if necessary. Kneading may be done using a stand mixer with dough hook. Rub oil on the dough, cover with a wet cloth and rest for 2 hours.
To make the Puran::
Cook the soaked chana dal and about 3 cups water and and pressure cook it for 3 whistles. Drain and cool. In a pan, add the dal, jaggery and sugar and cook on medium heat for 10 to 15 minutes, stirring constantly while mashing the dal with a spatula. You may use the potato masher, or stand mixer to mash the dal. Add nutmeg powder, cardamom powder, saffron stands, and a pinch of salt. Mix well and cook till fairly dry. Leave to cool.
To make the puranpolis:
Knead the dough for a minute and divide into 12 equal portions. Divide the puran mixture into 12 portions. Flatten the dough ball on your palm and stuff one portion of the puran and close bringing the edges together.
Sprinkle some flour on a rolling board and gently roll out the puranpoli into as thin a circle as possible.
Transfer the puranpoli to a tawa or non-stick pan, flipping to cook evenly till brown on both side. Smear a little ghee if desired. Serve hot and enjoy with a tablespoon or two of melted tup/ghee. Absolutely delicious and scrumptious.
Soak rice for minimum 4 hours. Grind Alongwith all ingredients to a smooth thick paste. Drop spoonful of batter in hot oil or use your fingers to scoop up the batter and drop into the oil. Fry on medium heat to golden brown. Enjoy as tea-time snack or for breakfast.
Salted raw jackfruit vegetable / Brined raw jackfruit stir fry / Uppad Pachir Aajadina / Salla Upkari / Ghare Sukhe
Ingredients
2 Cups Brined raw jackfruit
1 Onion, sliced
1 tsp. mustard seeds
1 sprig curry leaves
4 flakes garlic, crushed
1 tbsp. bafat masala powder, or to taste
(Alternately use 1 tsp. chilli powder, ½ tsp. coriander powder, ¼ tsp. turmeric powder & ¼ tsp. cumin powder)
¼ cup fresh grated coconut
2 tbsp. Oil
Remove the jackfruit petals from the brine and soak in plain water for an hour or two and rinse in 2 to 3 changes of water to remove excess salt. Then shred the petals by hand and set aside.
Heat a pan, add oil and when hot add the mustard seeds. When they splutter add the crushed garlic and curry leave and toss. Then add the sliced onion and fry till light brown. Add the chilli, turmeric, coriander & cumin powder and mix well. Then add the shredded jackfruit and mix well. Add ¼ cup water, mix and let cook for 5 to 7 minutes. Then add the grated coconut, mix well and cook 1 minute. Remove from heat and serve hot as an accompaniment with any meal. Tastes delicious.
P.S.: How to salt raw jackfruit
500 gms. Jackfruit bulb
3 to 4 tbsp. salt
½ cup boiled and cooled water
Slit the jackfruit bulb and remove the seed and pith. Wash the jackfruit petals and place a layer of the jackfruit in a glass dish. Sprinkle a tablespoon of sea salt over the layer. Cover with another jackfruit layer and add salt. Repeat till all the jackfruit is used. Pour the water over the jackfruit, cover the dish and set aside for 2 to 3 month to marinate. However, after one month, the jackfruit is ready for use.
Wash and soak the rice for 3 to 4 hours and grind to a paste alongwith the coconut, grated cucumber, jaggery and salt. Add the cardamom powder and let it stand for about an hour. Add the chopped nuts, if desired. Bake or steam till done. To test if the mandas is ready, insert a toothpick or a knife in the center and it should come out clean.
Clean, remove skin and cut chicken into small pieces.
Heat oil, fry the sliced onion, when light brown add tomatoes and fry for 5 minutes. Then add the chicken and cook till almost done. Add the masala paste, salt and little water (if required) and simmer till done. Adjust seasoning.
Raw Jackfruit blooming time is from December until February, March and the fruit matures during the rainy season in India i.e. from July to August. Raw Jackfruit is fibre rich and excellent for gut health in addition to containing moderate levels of Vitamin C and Potassium. For optimum health benefits, it is always advisable to consume local and seasonal produce.
Ingredients
1 Small Raw Jackfruit
½ cup fresh coconut
2 tbsp. Tamarind pulp
2 tsp. Jaggery or to taste
Salt to taste
2 tbsp. oil
Roast, each separately and grind coarsely with the coconut
1 tbsp. coriander seeds
2 to 3 red chillis
½ tsp. cumin seeds
½ tsp. mustard seeds
½ tsp. peppercorns
½ tsp. fenugreek seeds (methi)
Tempering
1 medium onion
4 to 5 garlic crushed
1 sprig curry leaves
½ tsp. mustard seeds.
Method
Cut the Jackfruit and peel it. Cutting the jackfruit is the difficult part as skin is very hard and the sap is sticky and will also make the knife sticky. This can be controlled by oiling your fingers and palm and the knife. Alternately, the sticky sap can be washed off later by first rubbing some oil all over your hands and the knife.
Cut the jackfruit into wedges and discard the pith. Then cut into small slices and immediately immerse in plenty of water. Once cut, wash well and place in a vessel, add some water and bring to a boil and cook 10 minutes. Add a tsp. of salt.
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Also called Taro, Alu, Colocassia, Pathra leaves are high in nutrition and Iron rich. Available in plenty in the monsoon, they grow abundantly in and around gardens and fields and along the roadside where there is plenty of greenery. However it is only the leaves that have red/purple stems that are edible and those that have green stems cannot be consumed.
Terem/Taro/Alu leaves and Alssone Curry
Ingredients
15 Terem leaves and 3 to 4 stems
1 cup Alsande/Alsone beans (or 15 jackfruit seeds or 1 cup Black eyed beans)
1 cup fresh grated coconut
1 tsp. cumin seeds
1 tsp. mustard seeds
1 tsp. turmeric powder
1” pc cinnamon stick
2 cloves
2 red chillies
5 flakes garlic
1 medium onion
2 medium tomatoes
8 Kokum petals
1 tsp. Salt or to taste
2 tbps. Coconut oil
Wash the leaves well and wash and peel the stems. Chop finely. Apply some oil on your hands or wear gloves to avoid the itchy feeling on your hands post cleaning. Slice the onion and tomatoes and keep aside. Wash and boil the alsone beans till tender. Add salt and then add the chopped terem leaves and stem and cook 10 minutes. Meanwhile, dry roast the fresh coconut and grind with the cumin, mustard, chillies, garlic, turmeric cinnamon and cloves to a smooth paste. Take another vessel and when hot, add the oil and fry the sliced onion till light brown. Then add the tomatoes and when soft add the ground masala paste and sautee for 3 minutes. Add the kokum petals. Then add the boiled alsone and terem leaves to the gravy alongwith water from the rinsed masala jar and additional water if thinner gravy is required. Adjust seasoning and cook 15 minutes till oil surfaces. Remove to a serving dish and serve hot with rice or poee or any bread for a sumptuous and healthy local and seasonal meal, protein and iron rich!!
Dried shrimp are shrimp that have been sun-dried and shrunk to a thumbnail size. They are used in many East Asian, Southeast Asian and South Asian cuisines, imparting a unique umami taste.] A handful of shrimp is generally used for dishes. The flavors of this ingredient are released when allowed to simmer. Source: Wikipedia
Dried Shrimp and Lady Finger Curry with Sola (Dried mango)
Ingredients
1 Cup Dry Prawns (Before cleaning)
20 to 25 Lady Fingers
8 flakes dried mango (Sola)
1 small onion, sliced
1/2 tsp. Salt or to taste
2 tbsp. coconut oil
Grind to a paste
4 red Kashmiri chilies
6 small round chilies (from Goa)
3 tbsp. coconut powder
1 tbsp. coriander seeds
1/2 tsp. cumin seeds
1/4 tsp. pepper corns
1/4 tsp. turmeric powder
4 flakes garlic
1 small onion
4 to 5 flakes tamarind (small ball)
Roast prawns gently on medium low flame till aromatic and crisp. Becpmes easier to clean when crisp, the heads etc. fall off easily. Leave aside to cool. Prepare the masala ingredients and grind to a smooth paste using some water.
Wash the lady fingers and drain. Cut off the heads and tails and cut each slantwise into 2 to 3 pieces depending on the length of the lady finger. Cutting slantwise gives you a better view of the inside of the lady ifnger which can be sometimes infested with worms.
When the prawns are cool, clean them by removing the head, tail and legs and immerse in water for 10 minutes to soften. Soak the mango sola in water in a cup till required.
Slice the onion and fryin 2 tbsp. oil till light brown. Squeeze out the water (discard the waer) from the prawns and add to the onion. Remove the dried mango from the water (reserve the water) and add to the prawns and saute for 2 minutes. Add the masala paste, sufficient water for the curry, salt and bring to a boil. Then add the lady fingers, adjust the consisency of the curry and cook 10 minutes. Reduce flame when it starts boiling. After 10 minutes check if the vegetable is cooked, if not simmer further 5 minutes. Remove from eat when curry appears glossy and fat surfaces. Serve hot with rice for a delicious, nutritious and satisfying meal.
Typical mangalorean dry prawn chutney, served as an accompaniment at any main meal. Delicious with simple dal rice or with pez!
Ingredients
1 cup dry prawns, cleaned with head, tail and legs removed
2 cups fresh grated coconut
4 green chillies
4 flakes garlic (reduce to taste)
1/2 ” pc. ginger
4 tpo 5 sprigs coriander leaves
1 small lemon sized ball tamarind
1 small onion
Roast the dry prawns on a heated pan on medium low flame till aromatic and crisp. Leave aside to cool.
Grind the chutney ingredients to a coarse almost dry paste, I like to add 2 tbsp. of the prawns to the grinder alongwith the chutney ingredients. Otherwise prawns are not be be ground. Mix prawns with the chutney wiht your hands, squeezing and crushing the prawns somewhat. Serve as an accompaniment with any main meal. Excellent with a simple meal of dal rice or with pez!!
The new superfood – Moringa leaves, healthy, nutritious, excellent for gut health and for diabetics. My mother never had to buy these leaves, they were always available in the home garden or the neighbourhood. Thankfully these are now available worldwide at Asian stores, albeit at a price!
Ingredients
2 Bunches Drumstick Leaves
1 medium onion
1 tsp. mustard seeds
2 tbsp. coconut oil
Roast and grind to a coarse paste
1 medium onion chopped
2 flakes garlic
¼ tsp. turmeric powder
4 dry red chilies
½ cup fresh or dessicaed coconut
Salt to taste
1 to 2 tbsp. coconut oil
Method
Separate the leaves from the stems of the drumsticks and remove as much of the stems as possible although the small tender stems may be retained. Soak in plenty of water for 10 minutes and rinse thoroughly changing the water atleast twice so that any dust etc. can come off. Drain and set aside.
The new superfood – Moringa leaves, healthy, nutritious, excellent for gut health and for diabetics. My mother never had to buy these leaves, they were always available in the home garden or the neighbourhood. Thankfully these are now available worldwide at Asian stores, albeit at a price!
Ingredients
2 Bunches Drumstick Leaves
1 medium onion
1 tsp. mustard seeds
2 tbsp. coconut oil
Roast and grind to a coarse paste
1 medium onion chopped
2 flakes garlic
¼ tsp. turmeric powder
4 dry red chilies
½ cup fresh or dessicaed coconut
Salt to taste
1 to 2 tbsp. coconut oil
Method
Separate the leaves from the stems of the drumsticks and remove as much of the stems as possible although the small tender stems may be retained. Soak in plenty of water for 10 minutes and rinse thoroughly changing the water atleast twice so that any dust etc. can come off. Drain and set aside.
Heat a pan and add oil. When hot add the red chilies, garlic and onion. When light brown add the coconut, turmeric powder and salt and saute for 2 minutes till light brown and you get a nice roasted aroma. Set aside to cool. Then grind to a coarse paste.
Slice the remaining onion. Heat a pan and add oil, when hot add the mustard seeds, when they pop add the sliced onion and fry till translucent and soft. Add the ground masala and saute 2 to 3 minutes adding the rinsed water from the jar. Add the drained drumstick leaves, mix and stir fry for 10 minutes. Remove to a serving dish and serve hot. The vegetable will have a slight crunch to it and a slight bitter taste so is very healthy and excellent for diabetics, is very nutritious and good for gut health due to it’s fibre content. Some may want the leaves to be more tender, in this case add ¼ cup water and cook further 5 minutes. Serve hot.
Sarapatel or Sorpotel, is a dish of Portuguese origin now commonly cooked in the coastal konkan region of India, primarily Goa, Mangalore and East Indians of Mumbai Sarpatel. The former Estado da Índia Portuguesa colony. It is also prepared in northeastern Brazil. The word ‘sarapatel’ literally means confusion, referring to the mish-mash of ingredients which include Pork meat and offal (which includes heart, liver, tongue and even pork blood sometimes). However, in modern-day version, blood is rarely used as now getting the pure blood is slightly difficult. The meat is first parboiled, then diced and sauteed before being cooked in a spicy and vinegary sauce.
The flavourings and spices differ from region to region, for example, some use more vinegar. The size of the pieces also varies, as does cooking technique: some sautee the meat prior to cooking it in the sauce, while others add the diced parboiled meat directly to the sauce.
In Goa and Mangalore, Sorpotel is often accompanied by “sanna” – a spongy, white, and slightly sweet steamed rice and coconut bread. However, it can also be enjoyed with bread, on rice, or in a bun as a sandwich.
Made by African slaves in Brazil, the dish had the tail, ear, intestines, tongue and a hint of blood. It was a filling, rich ode to offal. The pork-loving Portuguese got it to India. What came to India was the version popular from Alentejo region of Portugal, to which the native Goan Christians and East Indians added their own tricks to make it even more interesting. It is this variety that is available today. Source – Wikipedia
Sorpotel
Ingredients
1 1/2 Kg. Fatty Pork (Belly preferably). If using Pork Liver, use 1 Kg pork and ½ kg liver (I have not used liver as it’s not available here)
2 Large onions, minced
2 tsp. salt or to taste
Grind to a paste with vinegar
1.5 cups vinegar
25 Kashmiri Red chilies
1 tsp. mustard seeds
8 to 10 pepper corns
1/2 tsp. Turmeric powder
1 to 2 tsp. cumin seeds
24 flakes garlic
4” pc. Ginger
4” pc. Cinnamon
8 cardamoms
8 cloves
Clean and wash pork (and liver if using) and cut into large pieces. Heat the pork on pan and fry for 10 minutes to release the fat, turning the pieces. Do not add any additional oil. Drain the pork and keep the fat aside.
Add the pork pieces to a large pan, add salt and enough water to cover the meat and bring to a boil. Reduce flame and cook 30 minutes till meat is almost done. Remove from heat, drain and reserve the stock.
When meat is cool enough to handle, chop into tiny pieces. If using liver, chop and keep the pork and liver pieces separate. Do not mix them at this stage. Heat the pan again and add the fat which was set aside. Add the chopped pork and fry for 10 minutes till light brown. Drain and remove. Then add the liver pieces and fry 2 to 3 minutes, drain and remove.
To the same pan, add the minced onion and fry till light brown. Then add the ground paste and fry 2 to 3 minutes, add pork and liver pieces and continue frying for 5 minutes. Add the reserved stock and more water for the gravy and bring to a boil, cover and simmer till meat is tender. Check seasonings and add salt, vinegar, as required. Add water to thin down the gravy.
Enjoy with Sannas, steamed rice, bread, poee or Fugias. For those who don’t eat pork, try this recipe with lamb or chicken liver…… delicious.
Sannas
Ingredients
2 cups Idli Rice
1 cup fresh grated coconut
Coconut water or Toddy as required to grind the batter
1 tsp. salt or to taste
¾ tsp. active dry yeast
1 tsp. sugar
2 tbsp. luke warm water
Method
Wash and soak rice overnight. Grind with the coconut using coconut water or toddy, in 2 batches to a smooth paste of pouring consistency (not too thick).
Bloom the yeast by adding the yeast to a mug, then add the sugar and lukewarm water, stir well, cover and leave aside for 10 minutes. Once it blooms add to the rice batter and mix and beat the batter well with your hand. In warm weather the batter should ferment in 2 to 3 hours. In cold weather will take longer.
When batter is fermented, set the steamer on heat. Grease the sanna molds and fill them half way with batter allowing room for the sanna to rise. Steam for 20 to 25 minutes. After 20 minutes pierce a thoothpick in the sanna and it should come out clean, if not steam for another 5 minutes and test.
Transfer the sannas to a water bath to cool slightly. Demould with a butter knife, back of a spoon or simply pull them away from the edges with your fingers. Place in a casserole spread with a muslin cloth or a wooden bowl or tray to prevent the warm sannas from sticking to the base.
Enjoy for breakfast with a dollop of ghee or butter or with Sorpotel, any Pork curry or chicken or mutton curry.
The video is full of tips and steps for the perfect Sorpotel texture and taste and soft and spongy sannas!!
If you don’t have a steamer, cook your Sannas in an Oven. Check out the video below.
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