This is one of my favourite spicy idli recipe using cabbage and onion and after so many trials Iam satisfied with this recipe.The use of sona masoori rice instead of dosa rice would be the key!!.The batter should be perfectly blended and it should be on the coarser side.These idlies can be enjoyed as a snack too,but beware as the spice levels may take toll of your tummy.Traditionally they were made weaving tiny baskets made of jackfruit leaves called 'Khotto'and hence called 'sanna khotto' where sanna means small and khotto meaning the weaved jackfruit leaf baskets.I have used idli moulds instead and called them sanna idlies.The baskets should be carefully weaved with no gaps as it results in loss of moisture in form of dripping.I prefer making idlies over khottos due to unavailability of leaves and foolproof weaving as well.Here you go with the instructions below.
Rice(sona masoori) 1cup
Tuvar daal 2/3 cup
Red chillies(roasted) 7-8
Tamarind cherry sized(soak in warm water and make pulp)
Salt to taste
Fresh/frozen coconut 1/2 cup or little more
Cabbage Shreddings 1cup
Onion(chopped fine) 1 large
Oil just to grease the idli plates/moulds
- Wash and soak rice and daal for atleast 2-3 hours.
- Take a blending jar add the roasted chillies,salt,coconut and tamarind.
- Pulse it to make a coarse paste.
- Add drained rice+daal and blend to form a coarse paste adding little water as required.
- The texture should be like rava idli batter.
- Transfer into a mixing bowl.
- Add cabbage and onion and give a nice stir.
- Rest it for 30 minutes as both cabbage and onion wilt and also give out some moisture.
- Prepare the idli steamer filled with required amount of water and heat it up and grease the idli plates/moulds with oil of your choice.
- Pour a ladleful of batter into the greased plate and steam for 15-20 minutes.
- Tastes heavenly when served hot drizzled with coconut oil(thats a must) with rice and dali thoy or rasam or even any sarupkaris(refer this blog for variants)