By now you would have realised that this is the second variation of saheena that we prepare. This saheena recipe is easier than the first because of the steps and the preparation but the cooking time may probably be the same since in this saheena recipe we have to leave the mixture to “rest”.
The Two Types of Saheena
Everyone will have a liking for one of the two types for me I will have to stick to liking both. It depends on the mood I’m in or how hungry I am at the time. The roll up type I like because of the ratio of dasheen bush to split peas powder and vice versa.
It’s been great posting all these recipes for Divali. I actually pulled it off: I posted five recipes in two days. To me that’s a feat in itself seeing that I usually post only three a week. Yawn! Sleep is near….enjoy this second mouthwatering and delightful variation of Saheena.
6 dasheen leaves ( stems removed)
1 tsp. saffron powder
1 tbsp. baking powder
2 tsp. yeast
1 1/2 cup split peas powder
2 1/2 cups flour
2 tsp. salt
4 tbsp. green seasoning
2 cups water
few drops of lime juice
Note: Don’t forget the lime juice or else it will itch!
then pick up a bit of the dough and……
So ends another fine East Indian recipe and my posts for the day. Hope you enjoyed them and of course Happy Divali to the Hindu community from Simply Trini Cooking.