A classic Maharashtrian curry made with sprouted field beans (val). This comforting dish has a unique blend of spicy, tangy, and slightly sweet flavors from Goda masala, kokum, and jaggery.
Fluffy, slightly sweet steamed rice cakes from Goa, made with a fermented batter of rice and coconut. Sannas are a perfect, cloud-like accompaniment to spicy Goan curries like sorpotel or vindaloo, expertly soaking up every drop of delicious gravy.
Protein-packed Valachi Bhaji with fluffy Sanna. A fiber-rich, gut-friendly meal for true comfort!
This goan dish is perfect for lunch. With 555.3499999999999 calories and 8.7g of protein per serving, it's a nutritious choice for your meal plan.
9gfat
1.25 tsp salt
2 cup water (for cooking)
2 tbsp fresh coconut (grated, for garnish)
2 tbsp coriander leaves (chopped, for garnish)
Instructions
1
Wash the dry val beans and soak them in ample water for 8-10 hours. Drain the water, tie the beans in a muslin cloth, and keep in a warm, dark place for 24-36 hours to sprout. Optionally, peel the skin off the sprouted beans. In a pressure cooker, add the sprouted val, 1 cup of water, and 1/4 tsp of turmeric powder. Cook for 2-3 whistles until tender but still holding their shape. Set aside.
2
Heat oil in a pan or kadai over medium heat. Add mustard seeds and let them splutter. Add cumin seeds, asafoetida, and curry leaves, and sauté for 30 seconds until fragrant.
3
Add the finely chopped onion and sauté for 5-7 minutes until golden brown. Add the ginger-garlic paste and slit green chilies, and cook for 1 minute until the raw smell is gone. Lower the heat, add the remaining turmeric powder, red chili powder, and Goda masala, and stir for 30 seconds, ensuring the spices don't burn.
4
Add the pressure-cooked val along with its cooking water to the pan. Stir in the kokum petals, grated jaggery, and salt. Add another cup of water, or as needed, to reach your desired gravy consistency. Bring the curry to a boil, then reduce the heat and simmer for 8-10 minutes to let the flavors meld.
5
Stir in the freshly grated coconut and chopped coriander leaves. Mix gently and cook for one more minute. Serve the Valachi Bhaji hot with chapati, bhakri, or steamed rice.
Servings4
Serving size: 1 serving
448cal
7gprotein
76gcarbs
12gfat
Ingredients
300 g Idli Rice (Also known as parboiled rice.)
40 g Thick Poha (Use thick flattened rice flakes for best results.)
100 g Fresh Grated Coconut (Fresh coconut is essential for authentic flavor and texture.)
1 tsp Active Dry Yeast
2 tbsp Sugar (Adjust to your preferred sweetness.)
60 ml Warm Water (For activating yeast. Must be lukewarm, around 40-43°C (105-110°F).)
150 ml Water (For grinding the batter. Add gradually as needed.)
0.75 tsp Salt
1 tbsp Oil (For greasing the molds. Any neutral oil will work.)
Instructions
1
Soak Rice and Poha (4-6 hours)
Rinse the idli rice and thick poha separately under cool running water until the water runs clear.
Combine the rinsed rice and poha in a large bowl.
Add enough water to cover the mixture by at least 2 inches. Cover the bowl and let it soak for a minimum of 4 hours, or up to 6 hours.
2
Grind the Batter (10 minutes)
Thoroughly drain all the water from the soaked rice and poha mixture.
Transfer the mixture to a high-speed blender or a wet grinder.
Add the fresh grated coconut. Start grinding, adding the 150ml of water for grinding gradually until you achieve a smooth, thick, and slightly grainy batter, similar to the consistency of idli batter.
3
Activate Yeast and Ferment Batter (1-2 hours)
In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and set aside for 5-10 minutes until the mixture becomes frothy and bubbly, indicating the yeast is active.
Pour the activated yeast mixture into the ground batter. Add the salt.
Using a whisk or your clean hands, mix everything together thoroughly for about a minute to incorporate air.
Cover the bowl with a lid or plastic wrap and place it in a warm, draft-free spot to ferment for 1 to 2 hours. The batter should rise, become bubbly, and almost double in volume.
4
Steam the Sannas (15 minutes per batch)
Prepare your steamer by adding 2-3 inches of water to the bottom pot and bringing it to a rolling boil.
While the water heats, lightly grease your sanna molds, idli plates, or small steel bowls (katoris) with oil.
Gently stir the fermented batter once or twice. Do not overmix, as this will deflate the air pockets.
Pour the batter into the greased molds, filling them about 3/4 full to allow space for them to rise.
Carefully place the molds in the steamer. Wrap the steamer lid with a clean kitchen towel to prevent condensation from dripping onto the sannas. Cover and steam on medium-high heat for 12-15 minutes.
5
Cool and Serve (5 minutes)
Turn off the heat. Let the steamer stand for 2 minutes before opening the lid to prevent the sannas from deflating.
To check for doneness, insert a toothpick or skewer into the center of a sanna; it should come out clean.
Carefully remove the molds from the steamer and let them cool for another 2-3 minutes.
Run a knife or spoon around the edges of the sannas to loosen them and gently demold.
Serve the hot, fluffy sannas immediately with Goan pork sorpotel, chicken xacuti, or coconut chutney.
