These rice noodles are excellently matching with our traditional sambhar like idlies.

The main ingredients to make this santhagai are  

1. Parboiled Rice oaked in water for two hours
2. Salt half a spoon


Wash the rice and rinse several times with the clear water.
Grind rice for 20 minutes adding water required to a smooth and fine consistency.
Collect the batter in a bowl.
Pour the batter into the idli moulds and steam them for 10 minutes on a medium heat.
Squeeze the cooked hot idlies through the Santhagai equipment.
Notice the continuous and unbroken rice strings in the plate.
Serve with our traditional Sambar.

Absolutely delicious string-hoppers dipped in Sambar and enjoy!


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