This is one of the important dishes that is prepared when newly weds are invited for breakfast / dinner in kongu homes. When we were invited to hubby’s colleagues home for dinner, the elderly lady of the house explained the significance of this dish and that’s how I came to know about this tradition. This also happens to be my favorite breakfast item.
Sandhavai / sandhagai as it is called is freshly made rice noodles. This can be served plain with cardamom flavored coconut milk or seasoned and served with lemon flavor / tamarind / as tomato sandhagai .
Idli rice – 2 cups
Freshly grated coconut – ½ cup
Salt to taste
Sweetened coconut milk
- Soak rice for a couple of hours.
- Drain and rinse rice with another batch of water.Drain again.
- Grind this along with coconut to a batter of pouring consistency. Add a little water while grinding but take care not to make it too watery.
- Remove from the grinder, add salt and mix well.There is no need to ferment this batter.
- Grease idli molds and pour a ladle full of this batter into the molds and steam it till done[like idlis].
- While still hot remove from the mold and using a sandhagai press out the idlis into noodles.
- Collect it into a plate and keep aside.
- Repeat for the remaining batter / idlis.
The above recipe is for plain sandhagai. This is served with sweetened coconut milk. This coconut milk can be flavored with cardamom if you like the flavor or served as plain coconut milk sweetened with sugar.
- If sandhagai press is not available, murukku press with small holed impression plate can be used.
- Some versions of this sandhagai does not use coconut. Rice is soaked and ground to a batter.Salt is added and proceeded. But adding coconut gives the dish an extra flavor and good texture[softness]