Sanna Polo | Konkani style Cabbage Dosa

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This is one of my favorite dishes for this month. This is a quick breakfast dish from the Konkani cuisine. Though it is a part of Maharashtra, Konkani cuisine has its own distinct flavours and style making it unique in itself. This is another cuisine, like Karnataka, which has many dosa style dishes, each tastier than the last.

This dosa is a simple rice and vegetable dosa. It can be made with cabbage, drumsticks, colcoasia leaves, drumstick leaves, etc. This is not a breakfast dish in Konkan but a dish that is served for lunch or dinner with dalithoy which is a Konkani dal. But if you ask me it is so flavorful that you can eat it as is. The husband and I did just that while my daughter had it with curds which is mostly because she just needs a reason to have curds. I have made these sanna polo a little larger than usual but they are usually a little over half of this size. Also I replaced half of the rice with millets because I wanted to try a healthier version. You can use either rice or a mix of millets and rice.

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Recipe adapted from here

Makes 6 large Sanna Polo

WHAT WE NEED

1/2 cup Raw rice

1/2 cup Millets (any type would do)

3 tbsp Grated coconut

2-3 Dried red chillies

1 small piece of tamarind

3/4 cup Shredded / finely chopped cabbage

1 small onion, finely chopped

2 tbsp Fresh coriander, finely chopped

Salt

Water

Oil

 

WHAT TO DO

  • Soak the rice and millets in warm water for 30-45 minutes
  • Drain the water and set aside
  • Add the rice, millets, coconut, red chillies, tamarind and salt to a blender jar
  • Blend until it is an almost smooth batter
  • Transfer the mixture to a vessel and add the cabbage, onion and fresh coriander
  • Heat a tava and drizzle some oil on it
  • Pour a ladle full of batter on the tava and spread it around gently to an almost circular shape
  • Drizzle some oil around the edges of the dosa
  • Let it cook on high flame for a minute or so till the top looks cooked
  • You can cover it with a lid to quicken the process
  • Disengage the dosa from the tava with a steel spatula and turn it over
  • Let it cook on high flame for 30 seconds to a minute till small brown spots began appearing on it
  • Take it off the heat and repeat the procedure with the rest of the batter
  • Serve warm with dal or curds
  • Enjoy!

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Oodhalu Dose | Barnyard Millet Dosa

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The best things about dose from Karnataka are its names. They actually have ingredients like eerulli (onion) and oodhalu (barnyard millet) only to help people like me doing an A-Z marathon. I lucked out or what!

I have made millet dosais and idlis previously but I always added some rice along with it. But this recipe calls for only the millet and lentils with a little of beaten rice. So I was, in equal parts, intrigued and nervous as to how it would turn out. Thankfully I can say it turned out beautifully and the daughter liked it. Can’t ask for anything more!

For more Millet recipes, check out Millet Dosa, Millet Khichadi and Millet Kozhakattai

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Recipe from here

Makes 8-10 dose

WHAT WE NEED

1/2 cup Barnyard Millet / Kutharavali

3 tbsp Black skinless lentils / Urad dal

2 tbsp Beaten rice / Poha

1/4 tsp Fenugreek seeds / Vendhayam

Salt

Water

Oil

WHAT TO DO

  • Soak the millets, lentils and fenugreek seeds together in a bowl overnight
  • Soak the beaten rice for at least 30 minutes
  • Drain and set aside the water
  • Add all these ingredients along with salt to a mixer jar or grinder
  • Add sufficient water and grind to a smooth paste
  • You can use the water the millets were soaked in
  • Transfer the batter to a large bowl, cover it and set aside
  • Let the batter ferment for 7-8 hours
  • Once it is fermented it can be used or kept in the refrigerator for up to 4 days
  • To make dose – heat a tava
  • Once it is hot, pour a ladle full of batter on it and spread it in a circular motion
  • Drizzle some oil along the edges and let it cook for up to a minute on high flame
  • Once the edges start to brown, use a steel spatula to disengage the dose from the tava and turn it over
  • Lower the gas and let it cook for around 30 seconds
  • Take it off the gas and repeat the procedure for the rest of the batter
  • Serve warm with sambhar and / or chutney
  • Enjoy!

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Millets Khichadi

   

There is some good news and some not so good news. The good news is that the government here has found a deadline by which time the heat wave will go away. The bad news is that that deadline is June. So we are stuck with this hot weather for another two months. 

Most of our diet now is in the liquid state. We almost survive on water and juices and when I do have to cook, I resort to one pot meals because that would mean less time in the heat of the kitchen. This khichadi recipe is perfect because it is a whole meal in itself and not to mention nutritious and easy to make.

I have replaced the rice with millets in my regular khichadi recipe which usually goes like – toss in rice, any lentil and whatever veggies are on hand, cook and eat. Since we are trying to eat more millets, I am trying them out in different dishes. I have tried this recipe with all the millets and it works just fine. So take your pick and try this out –

Serves 3

WHAT WE NEED

Millet (any one)               1 1/4 cup

Split yellow lentil            1/3 cup

Oil                                         4-5 tsp

Cumin seeds                      1/2 tsp

Garlic                                    2 cloves

Onion, medium                 1

Mixed vegetables               1 1/2 cups (see Notes)

Water                                     5 cups

Red chilly powder               1/2 tsp

Garam masala powder       1/2 tsp

Salt                                           To taste

Coriander leaves                  To garnish

Ghee                                         1 tbsp

WHAT TO DO

  • Soak the millet and lentil in a bowl
  • Heat oil in a pan and add the cumin seeds
  • Finely chop the garlic and onion and add to the pan
  • Once the onion is translucent, add the vegetables and mix well.
  • Cook for 3-4 minutes on medium flame
  • Drain the water from the millet and lentil
  • Add them to the pan and mix well.
  • Add the water, red chilly powder, garam masala and salt.
  • Mix well, cover and cook on medium – high flame for 7-8 minutes
  • Check to see if the water has been absorbed and the millets are completely cooked, else add another 1/2 cup of water and cook for 3-4 minutes till done.
  • Enjoy!

 

NOTES

  1. There is no specific combination of vegetables to be added. Any or all of these can be added – French beans, carrots, mushroom, sweet corn, baby corn, cabbage, spinach, capsicum, tomatoes, brocolli, etc.
  2. If you have any leftover vegetables, they can be added once the millets are cooked completely.
  3. Tour dal, masoor dal, moong dal can also be added instead of the split yellow lentil.
  4. The lentils and millets need to be soaked in water for around ten minutes. If you soak them and start cooking the vegetables, then they would be sufficiently soaked by the time they need to be added to the pan.

This is my entry for the Blogging Marathon under the theme ‘Quick dishes’

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Millets Kozhakattai

   

My second new year resolution with regard to food is to avoid / drastically reduce having rice for dinner. The problem has been that the husband loves rice and is not a huge fan of rotis, especially for dinner and me being the epitome of laziness hates to take the effort of making rotis at night. Hence its been rice as a default. But, of course, since that is not the best way forward, especially since there is also a resolution to lose weight, we decided on millets and other grains for dinner. Millets are the popular choice since we can make all the rice recipes with them and you feel full very easily.

So far, I have tried dal khichadi, vegetable pulao and adai with millets and all have turned out wonderful. In fact, the dal khichadi was a hit with the husband’s colleagues who dropped in unexpectedly for dinner. So yay! So the next on my list is the upma kozhakattai which is also traditionally made with rice.

I have followed the same recipe as for the rice kozhakattai that my mom taught me except I added some lentils for the protein quota. So here goes –

WHAT WE NEED

Millet (little millet/barnyard millet/ mix of both)          1 cup

Split skinned green gram/ Paitham paruppu                    1/4 cup

Oil                                                                                                    1 tsp

Dried red chillies                                                                         2-3

Mustard seeds                                                                              1/2 tsp

Bengal gram / kadala paruppu                                                1 tsp

Curry leaves, chopped                                                               1 sprig

Grated coconut                                                                             2-3 tbsp

Water                                                                                               3 cups

Salt

WHAT TO DO                                                       

  • Soak the split green gram in warm water for 15-20 minutes
  • Heat oil in a pan 
  • Roughly tear the dried red chillies and add them to the oil
  • Add mustard seeds. Once they pop add Bengal gram and curry leaves.
  • Once the Bengal gram is golden brown in colour, add the coconut and mix well.
  • Pour the 3 cups of water into the pan and let it come to a boil.
  • Drain the water from the split green gram
  • Once the water is boiling, add the millets, split green gram and salt.
  • Mix well to combine.
  • Once the millets have absorbed all the water, switch off the gas and let it cool slightly.
  • Once the millets are cooled enough to be handled by hand, take a handful of the mixture and gently press it to an oblong shaped. Continue with the rest of the millet mixture.
  • Ensure that the millets do not give way and break immediately.
  • Once the entire millet mixture has been shaped into oblongs, put them in a steamer or pressure cooker (without the weight) and steam for 10-12 minutes.
  • Don’t steam beyond 12 minutes since the kozhakattai can turn dry and break.
  • Enjoy them with a chutney of your choice!

   

NOTES

  1. The most critical part is shaping of the mixture into kozhakattais. So don’t let the mixture cool beyond 6 minutes or so else it will not be warm enough to shape.
  2. In case, you are unable to shape them, then put the entire mixture in a plate and steam it. You can cut them into pieces and serve.
  3. To make it more healthy and colourful, you can add some grated carrot. Add it before the grated coconut.

This is my entry for the Blogging Marathon under the theme – New Year Challenges.
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