Steamed dumplings are referred to as muddo in Konkani. Toushe is cucumber and hence the name toushe muddo i.e cucumber dumplings.The toushe muddo is steamed using turmeric leaves and is prepared around the same time like Nagpanchami until upto Navarathri as the leaves are available during this time, of course it can also be prepared other times using plaintain leaves or just in moulds like idlies.The name of the dish depends upon the way it is steamed ..if in idli moulds it is referred as idlis , if steamed in tray and cut into squares then it is sannan and if steamed in plaintain leaves or turmeric leaves it becomes muddo.The muddo is usually prepared for breakfast.Some have the tradition of preparing the sweet version of muddo for Gowri pooja or during Navarathri celebrations too.The toushe muddo is called Kadamb in North Kanara.
Let’s look at the detailed recipe of the savoury version..if you want the sweet version just add jaggary and proceed with the recipe. The recipe is very simple but need to be careful about few points ..so read the Notes .
- 1 cup idli rava
- 2 to 3 medium sized tender cucumbers
- 2 to 3 green chillies
- A tsp of ginger grated(optional)
- 1/2 cup of coconut
- Salt to taste
- Wash and peel the cucumbers,discard the seeds if any and grate the cucumbers .Add salt and let them rest for few minutes.
- The cucumber will leave water ,add this water to the washed idli rava and again rest it for 8-10 minutes.
- Meanwhile pulse coconut adding ginger and green chillies(just a round in mixie)
- Add this coconut mix to the soaked rava.
- Add the grated cucumbers along with the water oozing out.
- Add salt and mix well.
- If the mixture seems dry sprinkle some water and adjust the consistency of the batter.
- Let it rest for few minutes,meantime get ready with the leaves or the moulds for steaming.
- Make small pieces of plaintain leaves(called as cholko in Konkani) and keep some portion of the batter and close it..similarly if using turmeric leaves place the batter on one side of the leaf and close it.
- Steam them for 15-20 minutes in pedavan or steamer.
- If using tray…line the tray with plaintain leaves and pour the batter ..add some pieces or bits of turmeric leaves on top and steam them for 20 minutes.
Here’s a look from the pedavan after the steaming process was completed
The delicious aromatic muddo/Sannan is ready to be served steaming hot Drizzled with coconut oil or topped with butter along with some pickle.You can also serve them with chutney.
- The batter should neither be too dry or too runny.
- Dry batter results in crumbly texture of the muddo and too wet ones will result in sticky muddo..so be careful while adding water.
- Adding ginger and pulsing the coconut in mixer is optional ..you can directly mix the coconut with mince green chillies.
- Adding of turmeric leaves bits in tray is to infuse the aroma of the leaves in the batter..you can skip that if you don’t prefer.