Instant Battalu Dosa With Coconut Milk
Instant Battalu Dosa With Coconut Milk
The world knows them as Sannas (that delicious, steamed yeasty, rice toddy cake) usually served for every special occasion. However, the Mangalorean Protestant Community refers to them as Battalu Dosas. I’ve had well meaning friends (who claim to be expert cooks messaging me and adding their two pence worth regarding this). I beg to disagree, agreeably. In my family they are known as Battalu Dosa and Battalu Dosa they shall remain. It takes it’s name from the small, round, dish called ‘battalu’ in Kannada in which it is steamed. Every house had an idli steamer that was used to make a myriad of steamed food. Battalu Dosa was one of them. The steamer now lies in my Mum’s attic, a beautiful copper one that she lovingly polished every now and then to keep it bright and shinning.
Some time ago, I came across this instant Sanna recipe which sounded too good to be true. So, I saved it to try out wondering whether it would, because most of the ones I have tried flop. To my surprise, this was the perfect recipe and I enjoyed it for lunch with the famous Mangalorean Chicken Stew. It saves time and effort as you can start making it in the morning and store it in the refrigerator for later use. No bother of soaking and grinding and fermenting over-night as in days of yore (!!!). How I love modern cooking!
The Recipe For Instant Battalu Dosa With Coconut Milk
Makes 12
Instant Battalu Dosa With Coconut Milk
Ingredients:
1 cup or 150 gms rice flour
1 Tbsp brown sugar
1/2 tsp dry yeast
3/4 cup or 180 ml water
1/2 cup or 120 ml coconut milk (I used 50gms coconut powder plus 1/2 cup water)
Himalayan salt (to be added to the risen batter later)
Coconut oil to grease the idli stand (that’s what I used)
Method:
Dry whisk the rice flour, sugar, and yeast in a large bowl. Add the water and coconut powder and additional water and keep whisking until mixture is smooth and glossy. Cover the bowl and place it in a warm spot ( I usually ferment everything in my kitchen, next to the gas stove, which is really warm). (Ideally at 86F/30C). It takes 3 to 4 hours to ferment and double in volume. It should look nice and frothy and bubbly.
Grease your idli plates and keep ready. Put the steamer or cooker with 2 cups water in it to boil.
Stir the batter with a ladle and add 3/4 tsp salt. Test for taste and adjust to your requirement adding more sugar or salt as required. Pour enough batter into greased idli plates. By this time the water in the steamer/cooker should be boiling. Place the idli stand in the cooker and cover and steam on medium for 10 to 12 minutes. They should be firm and springy when pressed in the centre, and a knife or skewer comes out clean when inserted in the middle. Cool and remove with a knife when they are warm enough to be handled to avoid breaking. Serve for Easter lunch with Chicken Stew.
Original Recipe from https://niksharmacooks.com/sannas/
Thank you Nik Sharma for this amazing short cut recipe. You have saved me time and effort and disappointment. Hats off to you.
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