Adsara sandan is usually prepared as a breakfast dish by the Konkani’s. As the name it is prepared out of Adsar (I have mentioned about Adsar and what it is in my previous post on Adsara Polo) and raw rice. Adsar that has been left over after ‘Naagapanchami’ can be used in the preparation of either Adsara polo or Adsara sandan. Since this is steamed preparation this is healthy and nutritious dish. You can have this dish with Rontonsa thoy or Muga dali thoy. Both are a good combination for this dish.
Ingredients
You need
- 1 cup raw rice
- ¼ cup par boiled rice (or you can even use flaked rice or phova then you need one handful of phova)
- 3 to 4 tbspns of grated coconut or 1 cup of chopped Adsar
- 1 tspn jeera/cumin
- Salt to taste
Method
Wash and soak both the rice varieties together for one to two hours. Drain away all the water from the rice. Add rice, coconut scrapings (or Adsar) and salt to a mixer. Grind to a coarse paste adding only little water. If you are using phova then you can directly add the phova for grinding. Add hand crushed jeera/cumin seeds into the batter and mix well.
Pour the batter into a container greased with oil. In this I have used banana leaf. I have placed the banana leaf on the separator of the idili steamer (‘Pedavan’ in Konkani). The banana leaves are placed in such a way so as to take the shape of a container without holes. The batter was poured into it. Closed the lid of the idili steamer and steam cooked the sandan for 20 to 30 minutes.
Open the lid and check for doneness. If a knife tip passed through the sandan comes out clean then your adsara sandan is cooked.
Remove the banana leaf from the idili steamer slowly and invert it on to a plate. Once the sandan has cooled you can cut it into pieces of your choice.
Your Adsara sandan is ready to be served.
Serve with Rontonsa thoy or Muga dali thoy.
Tips
If you use raw rice alone then adsara sandan will be very hard after cooling. So to prevent that I have added par boiled rice. The usual recipe says to add only raw rice.
I have used banana leaf in the preparation of the dish so as to get the flavour and aroma of the banana leaves to the dish.
If you do not have adsar you can even use tender coconut in the preparation of the dish.
