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Saturday, November 21, 2020

Sorekayi(Bottle Gourd) Khara Kendattadya - Using Aappam Chatti

Ingredients:

1.5 cups White Rice (Preferred: Sona Masuri)
1/4 cup grated Coconut 
1 Medium sized  Bottle Gourd / Sorekayi or  4 - 5 cups grated Bottle Gourd
2 - 3 Green Chillies
5 - 6 strands Curry Leaves
Salt to taste
1.5 tsp Mustard seeds
2.5 tsp Black Gram seeds
2 - 3 medium sized Onions
6 - 8 strands of Coriander Leaves
Oil

Recipe:

Remove the outer skin, inner seeds of Bottle Gourd as shown in the picture below. (The innermost part which can't be grated can be used for grinding.) 

Grate them into medium pieces as shown in the picture below. 

Soak rice in water for about 4-5 hours. Wash soaked rice 2-3 times and keep it aside.

Grind soaked rice along with green chillies, 3-4 strands of curry leaves and grated coconut into medium smooth thick paste by adding inner part of bottle gourd. Don't make the batter too thin. 

Pour this batter to a vessel containing grated bottle gourd. Add salt and mix them well.

Chop onion into smaller thin pieces. Chop Coriander leaves into small pieces as shown in the picture below.

Add black gram seeds, mustard seeds and 2-3 tsp oil in a thick bottomed vessel. Once it starts spluttering,  add chopped onions, 1-2 strands of tender curry leaves, little amount of salt and fry them for few seconds, switch off the flame and keep aside.

Keep Aappam chatti and heat. Put little amount of prepared onion masala and spread it as shown in the picture below.

Take 1 big spoonful of batter(1/7th of prepared batter) to the Aappam Chatti and spread it over the chatti as shown in the picture below.

Sprinkle little amount of prepared onion masala, coriander leaves on top of kendattadya and stick it by using hand or spoon.

Put 1-2 tsp ghee/oil over it and cook it for about 4-5 mins in low/medium flame by covering the lid. 

Cook other side of kendattadya as well for about 4-5 mins in low/medium flame.


It goes well with ghee or any kind of chutney, sambar. The ingredients mentioned above will serve around 6-7 Kendattadyas. Refer Kendattadya recipe for Oven / Microwave or Traditional Charcoal method.


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