Udidha sandan is a dish similar to idily. ‘Udidhu’ in Konkani means urd dhal or ‘Uzhunnu Parippu’ in Malayalam. The same idly batter is also used in the preparation of this dish. The difference is that in the preparation of udidha sandan we do not use the idily plates that are used in the preparation of idily. In this any vessel than sits comfortably in the steamer or even steel plate with broad width or even steel glasses and cups can be used in the preparation of this dish. Sandan is a healthy and nutritious dish since this is also prepared by steaming just like idili. Udidha sandan is also called as plate idili in and around Karnataka.
Serve udidha sandan with sambar, chutney, thiksani humman, polya pitto, Shallot pickle (Piyava adighayi), ambya ukkari etc……
Ingredients
You need
For the batter
- 1 cup urd dahal
- 1 tbspn methi seeds
- 2 cups raw rice
- 2 cups par boiled rice
- Water for soaking.
- Salt to taste
Method
Soak urd dal and methi seeds together in a vessel. In another vessel soak both the rice varieties. Soak all of them for 3 to 5 hours.
Once they have soaked grind them separately in a grinder. The urd dal batter has to be ground for 20 minutes. In between grinding you have to add water and give as well as mix the batter in the grinder using the rod provided along with it. The urd dhal has to be ground to a fine paste.
Once you are done with the urd dhal then put the rice for grinding. It will take around 7 to 10 minutes to grind rice. The rice should not be ground finely. But you should get a light feel of the rice even after grinding.
Now mix both the batters together and leave it overnight for fermentation.
The next day add salt as required and mix well. The batter should have idili batter consistency. If you feel that you should add some water then you can do so at this stage.
Add water to the Pedavan or idily steamer. Keep the separator with holes and leave the water for boiling.
In the mean time take a wide mouth vessel and smear it with oil. Place this vessel on top of the separator.
Pour the batter into the vessel after mixing the batter thoroughly. Fill 3/4th of the vessel with batter.
Cover the steamer with a lid. Once vapour starts to come out from the sides of the steamer lower the flame and leave it as such for 20 minutes to cook.
After 20 minutes open the lid and prick the sandan with a knife. If your knife comes out clean then your udidha sandan is ready. Let it cool and cut it into whatever shape you want.
Serve udidha sandan with sambar, chutney, thiksani humman, polya pitto, Shallot pickle (Piyava adighayi), ambya ukkari etc……
Tips
The above mentioned sandan is the usual one prepared on a daily basis. If you want to try something different then you can add ginger pieces about 1 to 2 tspns, 1 or 2 green chilies cut into small pieces, a small sprig of curry leaves cut into pieces and a small spoon of jeera mashed between your palms. This will add to the taste and flavor of the sandan.
