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Mandaas!

Mandaas or steamed rice cakes, is one of our favorite family breakfast.  Easy to make and healthy to eat, it was my mom's go to recipe whenever she ran out of breakfast ideas.
She usually made it sweet, smeared it with ghee, so it went well with tea on the side. Now when I miss her food, I try to make her special recipes. Never can I make the same, but definitely try to make a similar one.

Here goes the recipe.

For the batter:
  • 2 cups Sona masuri rice
  • 1 Tablespoon urid dal
  • 1/2 cup grated coconut
  • Sugar/Jaggery as per your choice of sweetness
To Make the Batter:
  • Soak rice and urid dal for 5-6 hours.
  • Grind it well to a smooth batter adding in grated coconut with sufficient water to get dosa batter consistency.
  • Add in sugar or jaggery as per your sweet tooth.
  • Transfer it to a deep bottomed vessel.
To Ferement the batter:
  • In a small bowl take 3/4th cup warm water.
  • Add 1.5 teaspoon dried active yeast with 1 tablespoon sugar.
  • Mix it rigorously. Keep aside till it turns frothy.
  • Transfer it to the batter and stir well.
  • Close the lid and let it ferment overnight.
To make Mandaas:
  • Take an aluminium vessel or any bowl used to make cake.
  • Add a pinch of salt to the batter at this stage
  • Grease it with ghee/oil, and transfer the batter into it.
  • Meanwhile heat water in a steamer, place the batter into it .
  • It will take minimum 40 minutes to 1 hour for the mandaas to cook fully.
  • To check if cooked or not, use a toothpick. If it comes out clean then it is ready to eat.
  • Turn off the flame and let it cool for a while. It comes off easily once cooled.
  • Enjoy it with tea or mix ghee with sugar and use it as a dip. 

Do try and leave your memories and reviews below.

Note:
  • Quality of the rice is very important to get the right texture.
  • While grinding you can also add handful of boiled rice or poha to get fluffy and extra soft mandaas.

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