Doodhi Sannan is sweet buttermilk idli, that can be served at breakfast. Tastes awesome when served hot with fresh ghee or butter. This is a long-forgotten recipe traditionally prepared by GSB Konkani people.
Ingredients
1 cup idli Rava / rice Rava
1 cup fresh coconut gratings
2 cups Poha / flattened rice/Avalakki
1 cup semi sour curdsJaggery to taste
Pinch of salt
2 tbsp raisins and cashew nuts
Pinch of turmeric powder
Ghee to grease the moulds
Procedure
Powder the Poha and grind it with coconut gratings and curds. Once it becomes smooth paste add powdered jaggery and grind again.
Tip the ground paste into a bowl. Add salt, idli Rava, turmeric powder, raisins and cashew nuts.
Add 1/4 cup of water. Mix thoroughly and allow to ferment for 8-10 hours or overnight.
Grease the idli moulds. Heat the idli steamer.
Whisk the batter once, and pour it into the greased moulds/cups.
Place them in the steamer, cover and steam for 20 minutes.
After 20 minutes, check it by inserting a knife into the idli.
If it comes clean, means it is cooked. Turn off the flame. Allow cooling before de moulding.
Serve with fresh butter or ghee.
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