Sunday, 25 September 2016


This is an another variant of santhagai recipes.

Very easy to cook. no onion. made with  few ingredients.

Let's proceed to make this quick fix lemon santhagai.

Do note that I am using boiled rice string hoppers to tweak methods of yummy dishes.


Boiled rice santhagai plain three cups
Lemon one
Cilantro leaves one cup chopped
Curry leaves one sprig
Red chillies two
Mustard seeds one spoon
Urad dal one spoon
Asafoetida one pinch
Sesame oil one tablespoon plus one spoon


to make santhagai:

Soak boiled rice for three hours and grind with salt required and adequate water.
The batter is little bit thinner to the. idli consistency
Pour the batter in idli slots and steam them for seven minutes.
Squeeze the idlies filled in santhagai press.
collect the string hoppers in a dry bowl.

Loosen santhagai by mixing lemon juice and one spoon of sesame oil into short bits.
Heat the frying pan with sesame oil.
Add mustard seeds to crackle.
Add urad dal, red chillies and curry leaves.
Add asafoetida.
Simmer the flame.
Add turmeric and give a quick stir.
Transfer the santhagai and stir again.
Give a stir to infuse all the ingredients.
You can switch off the flame.
Check the salt. if needed sprinkle powder salt.

Add cilantro leaves and mix gently.

Traditional and yummy santhagai. may be tweaked with varying ingredients of your own way. That's all. You will become a wonder chef!

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