Amba Sandana or Mango Idli | How to make Amba Sandana or Mango Idli

By Amarendra Mulye  |  30th Jul 2015  |  
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  • Amba Sandana or Mango Idli, How to make Amba Sandana or Mango Idli
Amba Sandana or Mango Idliby Amarendra Mulye
  • Prep Time

    0

    mins
  • Cook Time

    2

    Hours
  • Serves

    8

    People

171

0





Video for key ingredients

  • How to make Idli/Dosa Batter

About Amba Sandana or Mango Idli

Another Konkan speciality that is served as a dessert and as a snack

Amba Sandana or Mango Idli, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Amba Sandana or Mango Idli is just mouth-watering. This amazing recipe is provided by Amarendra Mulye. Be it kids or adults, no one can resist this delicious dish. How to make Amba Sandana or Mango Idli is a question which arises in people's mind quite often. So, this simple step by step Amba Sandana or Mango Idli recipe by Amarendra Mulye. Amba Sandana or Mango Idli can even be tried by beginners. A few secret ingredients in Amba Sandana or Mango Idli just makes it the way it is served in restaurants. Amba Sandana or Mango Idli can serve 8 people. So, the next time you have a get together or a party at home, don't forget to check and try out Amba Sandana or Mango Idli.

Amba Sandana or Mango Idli

Ingredients to make Amba Sandana or Mango Idli

  • 2 tblsp ghee
  • 2 cups sooji or semolina
  • 2 cups mango pulp
  • 1 cup sugar
  • 1/2 cup yogurt
  • 1/2 cup milk
  • salt to taste
  • 3 tblsp chironji or charoli seeds
  • additional ghee for greasing idli moulds

How to make Amba Sandana or Mango Idli

  1. Heat the ghee in a wok and add the semolina or sooji to it. Roast till slightly brown almost 8 minutes and fragrant. Remove from the heat
  2. In a mixing bowl, add the mango pulp, sugar, salt and yogurt and add all the semolina to it. Mix well and keep aside for two hours
  3. When you are ready, mix in milk just enough to make a thick yet pourable batter. Grease the moulds with ghee and pour the batter into it.
  4. Dot the batter with the chironji seeds. Steam for 20 mintures or until a skewer comes out clean
  5. Serve with ghee

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