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
  • Salt
  • 2 cups rice, washed and dried
  • 1/2 teaspoon cardamom powder


  1. Coarsely grind dried rice. Sieve to get coarse rice (rice rava).
  2. Mix sieved, fine rice with rice powder.
  3. Condense thick extract of cocounut milk by heating it in a pan till it gets cream like texture. Keep aside.
  4. Boil little water and cook rice rava. Cover and cook till done. Allow to cool.
  5. Once cool, add sugar and cardamom powder. Mix well.
  6. To this add rice powder and with coconut milk, mix well to thick consistency.
  7. Allow to ferment overnight.
  8. Grease small plates with condensed coconut milk. Pour fermented batter and place it in steamer for 10-15 minutes.
  9. Once cooked, remove from steamer and allow the plates to cool. Remove with spoon. Sandan (looks like idli) are ready.

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