Saturday, August 30, 2014



This popular Konkani dish is made like, and comes out like idlis. But there is a twist, and a tasty one at that. The "Sannan" as these idli look-alikes are called, have cabbage, onions and chillies in them which give them their distinctive coloring. If you can, go for the Byadagi chillies, native to our state of Karnataka, as they add to the color of the dish. 

By the way, cabbage sannan is a side dish in itself. For those uninitiated in Konkani cooking, only because I have said before that they are like idlis, I hasten to add that they are not eaten with sambar, chutney and the like. We usually have cabbage sannan as a combo with rice and our ubiquitous dhalithoi. ( our famous Konkani dhal .)


Raw Rice: 1 cup
Toor Dal ( Split Pigeon Peas): 1 cup
Coconut Gratings: 3/4 cup
Roasted Dry Red Byadagi Chillies: 10, or to taste
Tamarind: small marble size
Cabbage: 1/2 cup
Onion: 2 small
Hing (Asafoetida) : a pinch
Salt, to taste
Oil, to grease the idli moulds
Coconut Oil, 

Wash and soak equal measures of rice and toor dal for 2 to 3 hours, separately. Drain the water and keep aside. 
Chop the cabbage and onions fine and keep aside.
In a mixer, grind together the fresh coconut gratings, roasted red dry chillies, hing and tamarind, to a fine paste. 
Add the soaked toor dal. Blend in the mixer by adding a little water, taking care not to make it too dilute. 
Now add the soaked rice. Blend again and stop when you get a coarse finish.
Pour the blended batter into a container. 
Add finely chopped cabbage and onions, and salt to taste. Mix well.
Pour this batter in the greased idli stand.
Steam in pressure cooker for about 15 minutes or till done (without keeping the weight, of course) as you would for making idlis.
Serve hot drizzled with coconut oil.


  1. Nice recipe, toor dal too to be grinded coarse ?

  2. Thanks. With very little water used during grinding, toor dal remains slightly coarse.


If you have liked this recipe, I would appreciate your leaving a comment. Thank you !