Instant steamed Rice cakes or Sanna khotto

This is an authentic Konkani style dish, its called Sanna khotto. It’s typically made with a combination of coarsely ground rice, lentils (toor dal), coconut, chilles and mixed with chopped onions, cabbage or drumstick leaves and flowers. My mom usually makes it this way which is relatively quick. Back home we used to prepare this in Jackfruit leaves which were folded and sewed like cups and it gives an unusual aroma to this dish. You can steam it using a wide steel dish, just like steaming Dhoklas.
This recipe fits in right especially when your craving for Sanna khotto kicks in and this can made in like 45 minutes! I like to make this with onions, fenugreek leaves/methi and shredded cabbage. It’s made spicy and it usually devoured with a hint of pure coconut oil.

Before Steaming

For the above quantity you will need:

1 cup cream of rice or Rice rava/idly rava
¾ cup finely chopped onion
½ cup shredded cabbage
½ cup shredded coconut (fresh/frozen)
¼ tsp asafoetida(hing)
5 to 6 roasted red chillies
½ tsp tamarind paste
½ tsp brown sugar/jaggery (if you add fenugreek leaves)
Salt to taste


1.Firstly in a wide mixing bowl add the cream of rice/rava and wash it in 1 or 2 changes of water. Add just enough water to soak the cream of rice and let it sit for about 30 minutes.

2.In a blender add the coconut, red chillies, hing, tamarind and salt to a coarse paste with little water.

3.Chop the onions, cabbage and keep aside.

4.Add the ground paste into the cream of rice and mix well followed by onions and chopped cabbage. Mix everything so that all 3 ingredients are incorporated.

5.Check the salt and spice level and adjust accordingly and let it sit for another 15 to 20 minutes. (It’s usually made spicy so adjust the spice level to suit your taste buds.)The consistency of the batter should be thick like idly batter and not watery.

6.Pour the batter into a round steaming vessel, just like Dhoklas and steam for about 15 to 20 minutes. You can also use Idli moulds to steam this.

7.We usually serve this with steamed rice and Dalitoy.

Note: You can substitute cabbage with some fresh picked and roughly chopped fenugreek leaves/methi leaves.


Divya said...

Just beautiful. Never heard of this before. And I have tons of idli rava in my pantry... you know what I am gonna do!

Bhawana said...

wow, I never knew about this recipe. wonderful :). Added to my favourites will try soon. Perfect I liked it.

Anonymous said...

Hi Anu,
I tried sanna khotto two days in a row.Came out very well.I added both,cabbage and fenugreek leaves.It was just yummy!
I also shallow fried some of the pieces just like I do with leftover idlis.That also turned out very tasty.Thanks for a nice recipe!

dining room table said...

This is beautiful! I would love to try this recipe. It seems easy and not that really complicated.