Mogay Mandas (madras cucumber rice cake) - Aggu

Recipe by Agnes Dsouza

steamed mandaas

Baked mandaas

Ingredients:
1 cup idli rice 

1 cup boiled rice

1 small Madras cucumber/Mogay (grated)

1/4 cup grated jaggery (or more as per taste)

small pieces of fresh coconut

broken pieces of cashew nuts (optional)

2 cardamoms (powdered)

salt as per taste

1 onion (sliced) - for baking

Steps:

1. Grind the mogay in a mixie first. 
2. Then, add the rice and dry grind. Keep the batter as dry as possible adding little water as needed to run the mixie.
3. Once ground, add cardamom powder with small pieces of coconut and keep aside. 

To steam the mandaas: 

1. Pour the batter into a vessel. 
2. In a steamer, add water and bring it to a rolling boil. 
3. Place the vessel in the steamer, cover the lid and let it steam for at least 30 minutes. 
4. Put a knife in to the mandaas to check if its done. 
5. Once cooked, sprinkle the fried onions on top of the mandaas, then cut into pieces.
6. ENJOY!

To bake the mandaas:

 

1. In a pan, heat oil. Add the onions and fry till brown.
   
2. Grease a baking tray and add the fried onions at the bottom of the tray (so when done you turn it upside down). 
3. Add the batter on top of the onions. 
4. Bake at 180 degrees for at least 45 minutes. Check and keep it for a bit longer if it is not done.
5. Once done, invert the tray and let it cool.
6. ENJOY!