Sandhavai recipe

Sandhavai – The traditional rice noodles

Sandhavai
Sandhavai

My MIL has introduced this recipe for me. This will be served to newly married couple in my hubby’s family. Its a tradition to serve this recipe to the newly wed. My hubby is from Namakkal(Vengarai). This recipe is healthy and also we can feed babies from 8 months with warm milk. Because its easy to digest. Toddlers like the sweet version of sandhavai with jaggery syrup and grated coconut or cardamon flavored coconut milk. And the elders can go with the spice version of it. For the spice version you can try it as semia upma and serve with coconut chutney. May be Aatu kaal paaya / lamb leg gravy goes well with this.

Check out my recipe for lamb leg gravy :

http://cookingmypassion.com/recipe/lamb-leg-gravy-aatu-kaal-kuzhambu

Share my recipe :


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Print Recipe
Traditional rice noodles
One of my favorite breakfast item.
Sandhavai
Course Main Dish
Cuisine Indian
Prep Time 30 minutes
Cook Time 20 minutes
Servings
People
Ingredients
For sandhavai
Course Main Dish
Cuisine Indian
Prep Time 30 minutes
Cook Time 20 minutes
Servings
People
Ingredients
For sandhavai
Sandhavai
Instructions
  1. Wash and soak rice (puzhungal arisi / boiled rice) for 6-8 hours or over night.
  2. Grind it to a smooth batter in a grinder. The batter should be very smooth and the consistency should be like dhosa batter.
  3. Transfer it to a vessel add required salt and keep it aside. You do not need to ferment the batter.
  4. Pour the batter in a idly cooking vessel and cook it. The idly should be hot to prepare noodles. So cook it in batches.
  5. Meanwhile prepare side dish for sandhavai / the rice noodles. Take two glass of water add jaggery to it and make syrup add cardamon powder to it. Strain for any impurities and keep aside. Check the idly whether it got cooked.
  6. This is the equipment we are going to use to prepare the rice noodles. You can get it any kitchen utensil shop.
  7. Place hot idly inside the opening of the equipment. You can keep 3-4 idles into it at a time.
  8. Remember the idly should be hot then only you can prepare it easily. Other wise it will be harder to rotate the handle.
  9. Once we start rotating the handle you get hot noodles. Place a plate and get the noodles.
  10. See how the sandhavai looks like string hoppers but sandhavai is thick and fleshy like noodles.
  11. Serve it with jaggery syrup and grated coconut. It tastes heavenly.
    Sandhavai
  12. Tasty and delicious Sandhavai is ready to serve.
    Sandhavai
Recipe Notes

Note:

You can try it with any type of rice like Fox tail millet, barnyard millet etc.

You can also grate coconut and add while grinding the batter, it tastes different but the batter should be super smooth.

Nutrition of the Sandhavai recipe:

Check below posts

http://cookingmypassion.com/benefits-of-rice.html

http://cookingmypassion.com/benefits-of-jaggery.html

http://cookingmypassion.com/benefits-of-grated-coconut.html

Watch video on Youtube

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