Thursday, 22 September 2016


A fascinating dinner MUTTAI SANTHAGAI from  Kongu's kitchen ! This protein rich dinner can be made easily.


Ponni boiled rice three cups
Adequate water 
Salt to taste

Procedure for santhagai

Soak the boiled rice for four hours 
Wash the rice several times and add salt.
Grind into a fine consistency.

Pour the batter into the idli slots.
Steam them for eight minutes.
Remove the idlies and make strands using santhagai press.
Repeat the process until all the batter exhausts .
Boil the eggs 
Break the shell and cut the eggs by the knife and chop them again
Set aside..

How to temper santhagai?


Bellary onion (finely chopped) one
Red chilly powder one spoon
Green chilly one or two of your choice.
Curry leaves two sprigs
Lemon one
Sesame oil two tablespoons
Turmeric half spoon
Asafoetida one pinch.
Boiled and peeled eggs four
Cilantro leaves
Pepper powder one tablespoon
Mustard seeds one spoon
Santhagai six cups


Cut the eggs white yolk into fine pieces.
Heat the frying pan with sesame oil.
Add mustard seeds to crackle, add onion, green chilly and curry leaves.
Saute well in a medium heat.
Add chopped eggs(boiled egg)
Add turmeric and mix well.
Transfer the boiled white yolk pieces and saute again,
Switch off the flame.

Add Santhagai and mix well.Sprinkle pepper powder and cilantro leaves.
Garnish with yellow yolk balls.
Serve hot..! enjoy hot and a lot!

Super egg and pepper santhagai is ready to have.

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