Red Rice Flour Santhagai
Santhagai is an all time favorite recipe at home. Serve it with Sweet coconut milk, and stew and it makes for a fantastic breakfast or dinner. You can also serve with chicken stew. Santhagai is also called as Nool Puttu in Karnataka and String Hoppers in Srilanka.
Servings: 1 People
Calories: 300kcal
Equipment
- Skillet Pan
Ingredients
- 200 gms Kerala Matta Rice
- 200 gms Raw Rice
- 3 tbsp Gingelly oil Cold Press Oil
- 1 Pinch Mustard Seeds
- 2 tbsp SPlit Black Gram
- 2 tbsp Bengal Gram
- 2 Nos Green Chilli Chopped
- 2 Stalks Curry Leaves Fresh
- 2 tbsp Coriander Leaves Fresh
- 2 tbsp Lemon Juice Fresh
- 4 tbsp Coconut Grated
- 1 tbsp (As Required) Salt Table Salt
- 1 Cup (As Required) Water
Instructions
- Soak the rice in water for 2 hours and grind finely to obtain a better.
- Heat oil in a skillet, add the batter and cook to get a thick consistency.
- Make balls out of the thickened batter and steam cook it for 10-15 minutes.
- After cooking, use a noodle maker to prepare thin seva. ( Idiyappam maker also can be used).
- Heat the oil in a pan, add mustard seeds and other ingredients one after another and saute it.
- Add the seva and stir-fry, adding lemon juice, grated coconut & coriander leaves.
- Serve hot with chutney.
Notes
Variant:
Wheat seva can be prepared by roasting wheat flour for 10-15minutes until a flavoured aroma comes out from it. The flour can be mixed with water so as to make balls and obtain seva as before.