Fluffy, slightly sweet steamed rice cakes from Goa, made with coconut and fermented with toddy or yeast. These spongy cakes are the perfect accompaniment to spicy Goan curries like sorpotel or vindaloo.
Prep20 min
Cook20 min
Soak240 min
Ferment480 min
Servings4
Serving size: 1 serving
477cal
8gprotein
83gcarbs
Ingredients
2 cup Idli Rice (Also known as parboiled rice. Sona Masuri can be used as a substitute.)
1.5 cup Fresh Grated Coconut (Fresh coconut provides the best flavor and moisture.)
2 tbsp Sugar (Adjust to your preferred level of sweetness.)
1 tsp Active Dry Yeast (A modern substitute for traditional palm toddy (sur).)
0.25 cup Warm Water (For activating the yeast. Should be lukewarm (105-115°F or 40-46°C).)
Hard-boiled eggs simmered in a fragrant and creamy South Indian-style gravy. This rich kurma, made with a blend of coconut, cashews, and aromatic spices, is a perfect side for parotta, chapati, or rice.
A cool and refreshing yogurt dip packed with crunchy vegetables and mild spices. This simple side dish is the perfect accompaniment to spicy Indian meals like biryani or pulao, ready in minutes.
Fluffy sannas with creamy, perfectly spiced egg kurma & cool raita. A protein-packed, gut-friendly treat!
This udupi dish is perfect for dinner. With 937.3199999999999 calories and 29.09g of protein per serving, it's a nutritious choice for your meal plan.
12gfat
1
Soak the Rice
Rinse the idli rice under cool running water 4-5 times, or until the water runs clear.
Place the washed rice in a large bowl and cover with ample water. Let it soak for at least 4 to 6 hours.
2
Activate the Yeast
In a small bowl, combine the warm water, 1 tablespoon of sugar, and the active dry yeast.
Stir gently to dissolve. Let the mixture sit for 10-15 minutes in a warm spot until it becomes frothy and bubbly, indicating the yeast is active.
3
Grind the Batter
Drain all the water from the soaked rice.
Transfer the drained rice to a high-speed blender or wet grinder. Add the fresh grated coconut and the remaining 1 tablespoon of sugar.
Add about 1/2 cup of water and start grinding. Gradually add more water as needed to form a smooth, thick batter. The final consistency should be like a thick pancake batter, with a slightly grainy texture similar to fine semolina.
4
Ferment the Batter
Pour the ground batter into a large, non-reactive bowl, ensuring it's only filled halfway to allow room for rising.
Add the salt and the activated yeast mixture to the batter. Mix everything thoroughly with a clean hand or a spatula for about a minute.
Cover the bowl with a lid or plastic wrap and place it in a warm, draft-free location (like an oven with the light on) to ferment for 8-12 hours, or overnight. The batter should double in volume and have a pleasant, fermented aroma.
5
Steam the Sannas
Once fermented, avoid stirring the batter vigorously to retain the air pockets. Give it a very gentle fold.
Prepare your steamer by adding water to the bottom and bringing it to a boil. Grease your idli molds or small steel bowls (vatis) with a little oil.
Gently pour the batter into the greased molds, filling them about 3/4 full.
Place the molds in the steamer, cover, and steam on medium-high heat for 12-15 minutes. To check for doneness, insert a toothpick into the center of a sanna; it should come out clean.
6
Serve
Turn off the heat and let the steamer stand for 5 minutes before opening the lid. This prevents the sannas from deflating.
Carefully remove the molds from the steamer and let them cool for another 2-3 minutes.
Use a wet spoon or knife to gently loosen the edges and demold the sannas.
Serve the warm, fluffy sannas with spicy Goan curries like Sorpotel, Vindaloo, or Chicken Xacuti.
4
Serving size: 1 serving(2 eggs with about 1 cup of kurma gravy)
373cal
16gprotein
16gcarbs
28gfat
Ingredients
8 pcs eggs (large)
3 tbsp vegetable_oil
1 inch cinnamon_stick
4 pcs cloves
3 pods green_cardamom
1 pcs bay_leaf
2 pcs onion (medium, finely chopped)
2 pcs tomato (medium, finely chopped)
0.5 tsp turmeric_powder
1 tsp red_chili_powder (adjust to taste)
1.5 tsp coriander_powder
0.75 tsp garam_masala
1.25 tsp salt (or to taste)
1.5 cup water (plus more for grinding)
2 tbsp coriander_leaves (chopped, for garnish)
0.75 cup grated_coconut (fresh or frozen)
12 pcs cashews
1 tbsp poppy_seeds
1 tsp fennel_seeds
2 pcs green_chili
1 inch ginger
5 cloves garlic
Instructions
1
Prepare the Eggs
Place eggs in a saucepan, cover with cold water by at least an inch. Bring to a rolling boil over high heat.
Once boiling, turn off the heat, cover the pan, and let the eggs sit for 10-12 minutes.
Drain the hot water and transfer the eggs to an ice bath or run under cold water to stop the cooking process.
Peel the eggs carefully and make 2-3 shallow vertical slits on each one. This helps them absorb the gravy flavors. Set aside.
2
Create the Kurma Paste
In a small bowl, soak the cashews and poppy seeds in 1/4 cup of warm water for at least 15 minutes.
Transfer the soaked cashews and poppy seeds (along with the soaking water) to a blender.
Add the grated coconut, fennel seeds, green chilies, ginger, and garlic to the blender.
Blend until you have a very smooth, fine paste, adding a few tablespoons of extra water if needed to help with grinding.
3
Cook the Masala Base
Heat oil in a wide, heavy-bottomed pan or kadai over medium heat. Add the whole spices: cinnamon stick, cloves, green cardamom, and bay leaf. Sauté for 30-45 seconds until they become fragrant.
1 tsp Roasted Cumin Powder (freshly ground for best aroma)
0.5 tsp Chaat Masala
0.25 tsp Kala Namak (black salt)
0.25 tsp Red Chilli Powder (optional, for mild heat)
0.25 tsp Sugar (optional, to balance tartness)
0.5 tsp Salt (or to taste)
Instructions
1
In a medium-sized mixing bowl, take the chilled curd. Whisk it vigorously for about 1-2 minutes until it is completely smooth, creamy, and free of any lumps.
2
Add the finely chopped onion, deseeded tomato, cucumber, green chilli (if using), and fresh coriander leaves to the whisked curd.
3
Sprinkle in the roasted cumin powder, chaat masala, kala namak, red chilli powder (if using), and sugar (if using).
4
Gently fold everything together until the vegetables and spices are evenly distributed throughout the curd. Be careful not to overmix.
5
Add salt just before you plan to serve. Mix it in, taste, and adjust any seasonings if necessary. Adding salt too early will cause the vegetables to release water and make the raita runny.
6
For best results, chill the raita in the refrigerator for at least 30 minutes. This allows the flavors to meld together. Garnish with a final pinch of roasted cumin powder and a coriander sprig before serving.
Add the finely chopped onions and sauté for 8-10 minutes, stirring occasionally, until they are soft and golden brown.
Add the finely chopped tomatoes and cook for 5-7 minutes until they turn soft, mushy, and oil starts to separate from the mixture.
Stir in the spice powders: turmeric powder, red chili powder, and coriander powder. Cook for 1 minute, stirring continuously, until the raw smell disappears.
4
Build and Simmer the Gravy
Reduce the heat to low-medium and add the ground coconut-cashew paste to the pan. Sauté for 6-8 minutes, stirring frequently to prevent sticking, until the paste thickens and releases its aroma.
Pour in 1.5 cups of water and add salt. Whisk well to combine everything smoothly, ensuring there are no lumps.
Bring the gravy to a gentle simmer over medium heat.
5
Finish and Serve
Gently slide the slit boiled eggs into the simmering gravy.
Cover the pan and let the kurma simmer on low heat for 5-7 minutes. This allows the eggs to absorb the flavors of the gravy.
Stir in the garam masala and cook for one more minute.
Turn off the heat, garnish with freshly chopped coriander leaves, and let it rest for 10 minutes before serving hot with parotta, chapati, or steamed rice.
