Perhaps the various satanis we make can be viewed as our very own Maldivian versions of salads. It gives the extra crunch and bite, extra juiciness and flavour to almost any meal. Below is a look at some of our favourite versions. We believe the secret to a good satani is in how thinly the ingredients are sliced as well as how well they are mixed, or to be more accurate squashed and squeezed together.
Fiyaa Satani
Ingredients:
Instructions:
Anbu Satani
Ingredients:
Instructions:
Falholu Satani
Ingredients:
Instructions:
Fundi Satani
Ingredients:
Instructions:
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