Tuesday, May 3, 2011

Majjige Suttavu


Rice - 2 cups
Buttermilk - 2 cups
Coconut, grated - 1 1/2 cup
Coriander Seeds - 1 tbsp
Ginger, chopped - 1 tsp
Dry Red Chillies - 8 (adjust according to taste)
Onion, chopped - 1 cup
Curry Leaves, chopped - 2 tbsps
Salt to taste
Oil - 1/2 tsp for each suttavu


  1. Soak rice in water for 1 hour.
  2. Strain out water from rice and grind it with 1 cup buttermilk, coconut, dry red chillies, coriander seeds, ginger and salt. Grind until the batter reaches the texture of semolina (Rava); not a smooth batter.
  3. Add chopped onions, curry leaves to the ground batter.
  4. Add remaining buttermilk to the batter and mix well.
  5. Heat a Paddu Mould.
  6. Pour 1/2 tsp into each mould.
  7. Pour batter into each mould and cook covered until the rawness of the batter disappears.
  8. Now remove the lid and let it roast little bit.
  9. Scoope out suttavu from each mould and flip sides and let them roast little bit.
  10. Serve hot with tomato sauce and coconut chutney.


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