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A traditional homemade rice noodle from the Kongunadu region of Tamil Nadu. These soft, delicate noodles are made by steaming and pressing a rice dough, perfect with sweet coconut milk or a spicy kurma.
For 4 servings
Soak the Rice
Grind the Batter
Cook the Dough
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A traditional homemade rice noodle from the Kongunadu region of Tamil Nadu. These soft, delicate noodles are made by steaming and pressing a rice dough, perfect with sweet coconut milk or a spicy kurma.
This south_indian recipe takes 295 minutes to prepare and yields 4 servings. At 150.68 calories per serving with 1.82g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or dinner.
Steam the Dough
Press the Noodles
Serve Immediately
Serve the plain santhakai with a side of sweetened coconut milk (thengai paal) infused with cardamom powder and a pinch of jaggery.
Prepare a tempering of mustard seeds, urad dal, chana dal, peanuts, curry leaves, and green chilies in oil. Squeeze fresh lemon juice over it, then toss with the prepared santhakai.
Toss the noodles in a pre-made tamarind paste mixture (pulikachal), similar to how you would prepare tamarind rice (puliyodarai).
Sauté finely chopped vegetables like carrots, beans, and peas with onions and spices, then mix them into the freshly pressed noodles for a complete meal.
Made entirely from rice, Santhakai is naturally gluten-free, making it an excellent choice for individuals with celiac disease or gluten sensitivity.
The steaming process and the simple composition of rice and water make these noodles very light on the stomach and easy to digest, suitable for all age groups.
As a carbohydrate-rich food, Santhakai provides a good source of energy to fuel your body and keep you active throughout the day.
This dish is prepared by steaming, using minimal oil primarily for non-stick purposes. This makes it a low-fat meal option compared to fried noodles or other preparations.
Yes, Santhakai is considered a healthy dish. It is steamed, not fried, making it low in fat and oil. Being made from rice, it is naturally gluten-free and easy to digest, making it a light and wholesome meal.
One serving of plain Santhakai (approximately 1.5 cups or 310g) contains around 385 calories. The final calorie count will vary depending on the accompaniments, such as coconut milk or kurma.
While traditional Santhakai is made from freshly ground soaked rice for the best texture, you can use store-bought rice flour as a shortcut. You would need to make a dough by cooking the rice flour with hot water, salt, and oil, then proceed with steaming and pressing.
Noodles usually break for two main reasons: 1) The steamed dough has cooled down too much before pressing. It must be very hot. 2) The dough was not cooked or steamed properly, resulting in a dry or crumbly texture. Ensure the dough is glossy and steamed until a skewer comes out clean.
Store leftovers in an airtight container in the refrigerator for up to 2 days. The noodles will become dry and hard. To reheat, sprinkle a little water over them and steam in a steamer or idli cooker for 5-7 minutes until soft and hot.
Traditionally, Santhakai is served with sweetened coconut milk (thengai paal) for a simple, comforting meal. It also pairs wonderfully with savory options like vegetable kurma, vada curry, or mor kuzhambu (buttermilk curry).