Wednesday, 3 July 2013

KELYACHI SANDANE / KELYACHE SANDAN / केळ्याची सांदणे



KELYACHI SANDANE / KELYACHE SANDAN / केळ्याची सांदणे 

INGREDIENTS

Banana pulp (mashed fine)
2 cups
Rice flour (coarse)
1 cup heaped
Jaggery
¾ cup
Scraped fresh coconut
¾ cup
Water
1 ½ cup
Salt
1 pinch
Soda or eno fruit salt
1/8 tsp
Elaichi pdr / cardamom pdr
1/8 tsp
ACCOMPANIMENT
Coconut milk (thin)
1 cup
Jaggery
T.T.


METHOD:

1.       Dry roast the coarse rice flour till it changes colour and it becomes easy to move around in the pan. Dissolve the jaggery in the water.

2.       Mix together well all the ingredients except the soda / eno and the accompaniment ingredients. Make sure you use little less water than the given quantity. Check the consistency. Add more water only if required. It should be of pouring consistency but not runny.

3.       Apply oil or ghee on a plate or use a dhokla stand if you have.

4.       Dissolve the soda / eno in a very little water and put it in the batter. Mix well and immediately pour ladlefuls of the batter in the plates.

5.       Steam them in a steamer for for 15 – 20 min till cooked and a knife comes out clean when poked in the centre of the sandan.

6.       Remove from the steamer and invert the plate and allow it to cool.

7.       Make sure you pass a knife around the plate so that the sandan will be loose from the sides.

8.       Now invert the plate and try to remove them intact and whole.

9.       Dissolve the jaggery in the coconut milk. Pour melted ghee on the sandan and serve them with sweetened coconut milk.

Using the same method and ingredients you can also make fansachi (jackfruit) sandane and ambyachi (mango) sandane. just replace the banana pulp with jackfruit or mango pulp.