Goan Style Sando Recipe: Steamed Rice Cakes Filled with Sweet Coconut
Embark on a delightful culinary journey with this traditional Goan recipe for Sando, which features fluffy steamed rice cakes filled with a sweet coconut mixture. Ideal for a dessert or snack, these rice cakes are not only delicious but also offer a glimpse into the rich flavors of Goan cuisine. Perfect for impressing guests or treating yourself and your family, this dish is as fun to make as it is to eat.
Ingredients
| Ingredient | Quantity |
|---|---|
| Red matta rice (parboiled) | 1 ½ cups |
| Basmati rice | ¾ cup |
| White urad dal (split) | ¼ cup |
| Coconut milk or toddy | 1 cup |
| Sugar | 3 tablespoons |
| Active dry yeast | 1 teaspoon |
| Salt | To taste |
| Fresh coconut (grated) | ½ cup |
| Jaggery | ½ cup |
| Cardamom pods/seeds | 1 |
Preparation Time
- Preparation Time: 480 minutes (includes soaking and fermenting time)
- Cooking Time: 15 minutes
- Total Time: 495 minutes (approximately 8 hours and 15 minutes)
Servings
- Servings: 4
- Cuisine: Goan
- Course: Dessert
- Diet: Vegetarian
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 5 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 3 g |
| Total Fat | 8 g |
| Saturated Fat | 5 g |
| Sugars | 12 g |
| Sodium | 150 mg |
Instructions
-
Soaking the Ingredients:
Begin by soaking the parboiled matta rice, basmati rice, and urad dal in ample water for at least 4 hours. This will ensure the grains soften properly for grinding. -
-
Grinding the Mixture:
After the soaking time, drain the rice and urad dal. In a blender or food processor, grind them together to form a smooth batter. Ensure that the batter is completely smooth without any grainy texture, which is essential for the perfect consistency. -
Fermenting the Batter:
In a separate bowl, mix the ground batter with coconut milk (or toddy), sugar, and active dry yeast. Allow this mixture to ferment in a warm area for at least 4 hours. This fermentation process will cause the batter to rise, contributing to the light and fluffy texture of the Sando. -
Preparing the Sweet Coconut Filling:
While the batter is fermenting, prepare the sweet coconut filling. In a saucepan, combine powdered jaggery, ¼ cup water, and cardamom. Heat this mixture over medium heat, stirring until the jaggery melts completely. Once melted, add the grated fresh coconut and continue to cook until the mixture thickens. Once achieved, turn off the heat and set aside to cool. -
Steaming the Sando:
Once the batter has risen, set up your idli steamer by adding enough water to the bottom pot. Grease the idli trays with a little oil to prevent sticking. Carefully mix the risen batter with salt, ensuring even distribution of salt throughout. -
Filling the Trays:
Pour the prepared batter into the greased idli trays, filling each cavity about three-quarters full. Afterward, spoon a small amount of the sweet coconut mixture on top of each filled cavity. -
Cooking:
Place the filled idli trays into the steamer and cover. Steam the Sando for approximately 10 minutes. After 10 minutes, check to see if they have set properly by inserting a toothpick or knife; if it comes out clean and not sticky, they are ready. -
Cooling and Serving:
Once cooked, switch off the heat and carefully remove the trays from the steamer. Allow them to cool for a few minutes. Using a knife, gently run it around the edges of the Sando to loosen them, then flip them onto a serving plate. -
Final Touch:
Serve the Goan Style Sando warm, perhaps accompanied by a meal of Spinach Rice Recipe (Palak Pulao) and Tomato Onion Cucumber Raita Recipe for a delightful and satisfying experience.
This Goan Style Sando recipe captures the essence of traditional Goan cuisine, combining the sweetness of coconut and jaggery with the soft, pillowy texture of rice cakes. Enjoy this unique dessert that is sure to be a hit at your dining table!
