To begin making the Goan Style Sando Recipe (Steamed Rice Cakes Filled With Sweet Coconut)soak parboiled matta rice, basmati rice and urad dal in water for atleast 4 hours.

After 4 hours, grind the rice and urad dal to a smooth paste. The batter must be smooth and not grainy.

You will now mix toddy, yeast, sugar and leave it to ferment for atleast 4 hours which will make the batter to rise well. Make sure you keep this in a warmer place.

Meanwhile heat powdered jaggery with 1/4 cup water and cardamom in a saucepan, until all the jaggery melts, add grated coconut and keep cooking until the jaggery thickens. Once done switch off the heat and allow it to rest.

Once the batter is risen well. You can keep your idli steamer on with enough water below to steam.

Grease the idli trays with oil, Mix the risen batter with salt and keep stirring until the salt is evenly distributed. Pour the batter carefully into each cavity.

After that is done, sprinkle little of the sweet coconut mixture on top of the batter and keep it inside the steamer and steam for atleast 10 minutes. After 10 minutes, If it is not found sticky then it is done.

Switch off the heat, take out the trays and keep it aside to cool down. By using a knife go around the edges and flip the sandons on to a serving plate and do the same for rest.

Serve the Goan Style Sando Recipe after a meal of Spinach Rice Recipe (Palak Pulao) and Tomato Onion Cucumber Raita Recipe by the side.