Vendhaya kali is also called as menthulu sankati in Telugu. My mom makes it very often during summer and it is one of my favorite dish. It is prepared as a breakfast or dinner at my home. Vendhaya kali is a very healthy dish because it helps to cool our body especially during summer. Recently I got the recipe from my mom and tried it for the first time and it came out well.
- 1 cup – Idly rice
- 2 tbsp – Fenugreek seeds / Vendhayam / Menthulu
- 1 tbsp – Sesame oil (as needed)
- Salt as needed
- 1 1/2 cup - water
For jaggery syrup:
- 1 no – Palm jaggery / Panai vellam (grated)
- 1 tsp – Rice flour
- 1/8 tsp – Dry ginger powder / Sukku
- 2 pinches – Pepper powder
- 1 no – Cardamom (crushed)
- 2 cup – Water
Making of jaggery syrup:
- Take a pan, add in grated palm jaggery and 1/2 cup water, bring it to boil. Cook until palm jaggery dissolve completely. Switch off the stove and filter it to remove the impurities. Set aside.
- Take a small bowl, add rice flour, dry ginger powder, pepper powder, crushed cardamom and 3 tbsp water, mix everything well together. Set aside.
- Bring back the same pan, add filter jaggery syrup,rice flour mixture and remaining 1 1/2 cup water, boil again the filtered syrup till it reaches to a thick consistency. Syrup should not be very thick or very thin. Hot palm jaggery syrup is ready.
Making of kali / sankati:
- Wash and soak idly rice and fenugreek seeds together in a wide bowl for 3 to 4 hours.
- Using mixer grinder or wet grinder, grind soaked rice and fenugreek seeds to a fine batter by adding enough water to grind them.
- After grinding add additional 1 to 1 1/2 cups of water and enough salt to the batter and mix well without any lumps. Consistency of batter should be little watery like appam flour.
- Heat a wide pan (preferably non stick pan), add ground batter and keep stirring so that no lumps are formed. Keep the flame over medium heat.
- Continue stirring till the batter gets very thick consistency. Now reduce the flame to low and add a tablespoon of sesame oil ( more if needed). Keep stirring so that it does not stick to the bottom of the pan and consistency should be like a thick ball.
- In order to check whether it is done or not, dip your finger in a cold water and touch the batter, it should not stick in your fingers. Healthy vendhaya kali / menthulu sankati is ready to serve. Make a big ball and pour jaggery syrup over it, serve hot and enjoy.
- Consistency of the jaggery syrup should not to be too thick or too thin.
- Consistency of the kali should be like a thick ball.
- Grind soaked rice and fenugreek seeds in batches because after grinding the batter will be double in quantity. In order to avoid spilling and save time, grind batter in batches.
- You can always replace palm jaggery with our regular jaggery.