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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.
Prep Time10 minutes
Cook Time15 minutes
5 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Indian
Keyword: Kerala Matta Rice seva, Red Rice Flour Santhagai
Servings: 1 People
Calories: 300kcal
Author: Shruthi

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.