Here comes the recipe:
Idly rice - 2 cups
1. Wash, drain and soak rice in water for about 1 - 2 hrs.
2. Drain water and grind rice in a mier grinder pouring little water into a nice thick and not too loose batter.
3. Steam them in idli plates. Check whether idli's are cooked by inserting a skewer into the idli's and check if it comes out clean.
4. Meanwhile, brush with oil to the "santhagai maram" and keep it ready by placing a bowl under it.
5. Add steam cooked Idli's to the container in the centre and gently roll it. You will get a soft spongy sandhagai coming down the press. See picture.
Rolling by my DH:
Santhagai coming down after it was rolled on the top:
6. Likewise, Press all the steam cooked idli's and make it as sandhagai. Collect it all in one bowl.
For the sweet version:
Santhagai - required amount
Sugar - as per taste
Ripe Banana - 1
Mi all these and have it.
For the karam version:
Sandhagai - required amount
Onion - 2 - chop fine
Green Chillies - 2
Curry leaves - few
Tomatoes - 3 - chop fine
Oil - 2 tbsp
Lemon juice - 1/2 of lime
Turmeric powder - 1/4 tsp
Mustard Seeds - 1/2 tsp
Urad dhal - 1 tsp
Gram dhal - 1/2 tsp
1. Heat oil in a kadai and temper with the given ingredients.
2. Add onions, green chillies and curry leaves and cook till onion turns pinkish.
3. Add tomatoes and cook till mashy.
4. Add salt and mix well.
5. Add sandhagai and simmer the flame.
Add lemon juice and mix well till well blended.
8. Serve hot.
Variations for the karam version:
1. Can add lemon juice and can prepare lemon sevai.
2. Can add tamarind juice and can prepare tamarind sevai.
Variations for the sweet version:
extract coconut milk from 1 cup coconut. Get first, second and third milk. Mix required sugar and a pinch of cardamom powder and boil in a high flame. Stir it continuously till it get foams in the top. If you let it to boil, it will curdles. So be aware.