Goan Style Sando Recipe (Steamed Rice Cakes Filled With Sweet Coconut)

Step 1: To begin making the Goan Style Sando Recipe (Steamed Rice Cakes Filled With Sweet Coconut)soak parboiled matta rice, basmati rice and urad dal in water for atleast 4 hours

Step 2: After 4 hours, grind the rice and urad dal to a smooth paste

Step 3: The batter must be smooth and not grainy

Step 4: You will now mix toddy, yeast, sugar and leave it to ferment for atleast 4 hours which will make the batter to rise well

Step 5: Make sure you keep this in a warmer place

Step 6: Meanwhile heat powdered jaggery with 1/4 cup water and cardamom in a saucepan, until all the jaggery melts, add grated coconut and keep cooking until the jaggery thickens

Step 7: Once done switch off the heat and allow it to rest

Step 8: Once the batter is risen well

Step 9: You can keep your idli steamer on with enough water below to steam

Step 10: Grease the idli trays with oil, Mix the risen batter with salt and keep stirring until the salt is evenly distributed

Step 11: Pour the batter carefully into each cavity

Step 12: After that is done, sprinkle little of the sweet coconut mixture on top of the batter and keep it inside the steamer and steam for atleast 10 minutes

Step 13: After 10 minutes, If it is not found sticky then it is done

Step 14: Switch off the heat, take out the trays and keep it aside to cool down

Step 15: By using a knife go around the edges and flip the sandons on to a serving plate and do the same for rest

Step 16: Serve the Goan Style Sando Recipe after a meal of Spinach Rice Recipe (Palak Pulao) and Tomato Onion Cucumber Raita Recipe by the side