Sandan is a specialty of the Maharashtrian Konkan. It is cooked mostly by Kokanis (Konkani Muslims of Maharashtra), Kolis, Brahmins, and other fishermen communities like Nakhuda of the region. Often cooked on festivals.
- 1/2 kilogram rice flour
- 1 coconut (for coconut milk - first extract and second extract)
- 250 grams sugar
- 2 cups rice, washed and dried
- 1/2 teaspoon cardamom powder
- Coarsely grind dried rice. Sieve to get coarse rice (rice rava).
- Mix sieved, fine rice with rice powder.
- Condense thick extract of cocounut milk by heating it in a pan till it gets cream like texture. Keep aside.
- Boil little water and cook rice rava. Cover and cook till done. Allow to cool.
- Once cool, add sugar and cardamom powder. Mix well.
- To this add rice powder and with coconut milk, mix well to thick consistency.
- Allow to ferment overnight.
- Grease small plates with condensed coconut milk. Pour fermented batter and place it in steamer for 10-15 minutes.
- Once cooked, remove from steamer and allow the plates to cool. Remove with spoon. Sandan (looks like idli) are ready.