125gms Rice (of your choice- suroi or ukdem / ukdo)
475gms Red pumpkin (330gms after cleaning)
2 tablespoon Sesame (I use just 3/4 teaspoon as I did with a small batch at the end)
1 cup water (but reduce 2 tablespoon from it)
Colour as required
Salt to taste
1. Soak the rice overnight.
2. Clean and cut The pumpkin into pieces
3. Boil the pumpkin for 5-7 minutes.
4. After the pumpkin cools grind it along with the soaked rice by adding water.
5. Make a semi loose batter ( pouring consistency)
6. Add a pinch of salt and stir.
7. Place a bedsheet on a table and keep ready
*** Some of the mandare remained a bit thick , Try to keep them as this as possible.
1. Clean and dry the plates or bowls in which you want to steam the mandare.
2. Keep the steaming pot ready.
3. Apply oil to the bowl / plate and keep them ready.
4. Pour about 1 ½ tablespoon or less on the plate and spread them into 3 to 3 ½ inch circle (thinner the better).
5. Now place the plates into the steamer and steam till the sides curl a bit ( took me about 8-10 minutes on the first and 6-7 minutes on the batches to follow)
6. If you switch off the gas in between batches you might need more steaming time.
7. Slowly de-mold the mandare on the bed-sheet (some mandare will break in the middle that ok).
8. When the batter reached half I added green colour to it.
9. Continue steaming your Goan Mandare (spread it as thin as possible) .
10. On the very last batch I added ¾ teaspoon of sesame seeds (you can do the whole batch by adding sesame seeds).
11. Once you have steamed all the Manddare put them on the bedsheet and keep them in the sun to dry.
12. Every 8 hrs turn them.
13. In 2 days my Goan Mandare were ready it all depends upon the sunlight you get, it can take up to 4 days in some places.
14. After its dries store them in airtight container.
15. When you want to cook them just remove and deep fry on medium flame ( don’t use high flame or you might burn them).
Enjoy life, it’s delicious.