You know what Masala Papads are? Crispy papads topped with spicy tomato onion salad that makes a refreshing starter/appetizer? The one’s you find on the top of a restaurant menu, right?
Well, I tweaked it a bit and crushed the papads and mixed it with the salad. The reason for this is that I misplaced the wire mesh which I use to roast papads. Now this wire mesh has a handle, which is used as a barrier from touching the gas flame directly.
Like I said, I misplaced the mesh and when I roasted them directly on the flame, they began to curl at the edges and formed an un-even cup. A big no-no if you want to make masala papads, which calls for flat roasted papads.
Now, I am not too fond of roasting the pappads in the microwave or on the Tava. I like to do it the old fashioned way, which is roasting it on the gas flame and seeing it lightly charred. My mom roasts them directly on flames without using a wire mesh or the tongs, but I get intimidated and have to use a wire mesh.
Anyway, all this lead me to make an unintended tweak to the original recipe. But we enjoyed it anyway as a side dish with our meal.
I would love to hear, how you generally roast the papads?
Hope you enjoy this quick fix, tasty snack or a side dish for lunches.
Have a great weekend, yall!
- 5-6 pappads
- 1/2 cup finely chopped onions
- 1/4 cup finely chopped tomatoes
- 1 green chillis (finely chopped)
- ½ tsp pepper powder
- Juice of a lemon
- salt to taste
- 2 tbsp chopped coriander (dhania) for garnishing
- Roast the papads on a medium flame and keep aside. Crush them into medium pieces.
- In a bowl, combine the onions, tomatoes, lemon juice, pepper powder and salt and mix well. Check for taste.
- Add the crushed pappads to this, gently stir one or twice.
- Serve immediately garnished with coriander.
Have some extra bananas that are ripe and waiting to be used? Then this is a good way to make use of the ripe bananas. This is a typical GSB (Gowd Saraswath Brahmin) dish, commonly made in the Konkani households. I do have to mention that many people refer to the deep fried version as Podi, however we refer to the pan fried version as Podi and the deep fried version as Bhajji.
Crispy on the outside and soft in the inside it is a total delight. The recipe could not be simpler. You cut the bananas, coat them in spicy rava/sooji mix and shallow fry them on a pan. In fact, you can substitute bananas with any other vegetable like potato, brinjal, raw banana, bitter gourd etc.
This is eaten as side dish along with rice, daal and any upkari/stir fried sabji.
- 2-3 ripe bananas (not very ripe, it should be able to hold its shape)
- 2 Tbsp fine sooji/rava/semolina
- 1 tsp red chilli powder
- ½ tsp turmeric
- Salt to taste
- Oil (for shallow frying)
- Peel the banana and chop into little less than ½ inch discs. I chopped them in the shape of rectangle. Keep aside.
- In a small dry plate mix the sooji/rava, red chilli powder, turmeric and salt.
- Now heat a tava or pan, when it is warm enough drizzle about 1 Tbsp of oil all around.
- Take each piece, coat them in the spicy sooji mix on both sides thoroughly (making sure no part is left open) and place them on the pan.
- Continue this process with some discs. Make sure not to over crowd the pan.
- Add about ¼ tsp of oil around each of the discs. This cooks very fast and the edges brown.
- Using a good spatula, turn each of the pieces around and cook on the other side. Transfer to a plate.
- Serve this as a side dish along with rice, daal or as a snack or appetizer along with tea.
Sanna Polo is a specialty in Konkani (predominantly South Kanara) cooking. It is used as side dish and made predominantly of coconut and lentils and I make it often. When I saw an easy variation of this recipe (with radish) on Lakshmi Canteen blog I knew I had to try it. What makes this appealing is that unlike the regular “Sanna Polo”, no grinding or soaking is required to prepare the batter. All that is required is to grate the radish add the flour season and prepare the dough.
Even though it is called Dosa, it is not the usual Dosa that we have for breakfast and also it is not the dosa with urad daal, rice combination that we are used to. Instead this is eaten as a side dish along with daal rice, yogurt rice for lunch/dinner. The good thing is that there is no to prepare another subzi/curry, as the taste of this is predominant and forms a good accompaniment with yogurt or daal rice.
For somebody trying this for the first time here is a word of advice. I would say that this is an acquired taste and you might have to taste it couple of times to get accustomed to the taste.
Recipe Adapted: Lakshmi Canteen
- 1.5 cups radish (grated)
- ½ cup rice flour
- ½ cup idli rice
- 1 tsp red chilli powder (increase if you like it spicy)
- 1 small onion (chopped)
- Oil (shallow fry)
- salt to taste
- In a big plate, mix the grated radish, rice flour and idli rice along with salt, red chili powder. Grated radish already has moisture, so there is no need to add extra water.
- However if you are unable to mix well then sprinkle some water and make a dough.
- Add the chopped onions to the mixture and mix well. The mixture/dough will be thick and coarse so there is no need to add extra water.
- Heat a dosa/chapathi tava/flat pan. Take lemon sized ball of mixture and place it on the hot tava. Pat it using the tip of hands and make it into small circle.
- Proceed with the step above and place as many dosas possible on the Tava.
- Add oil to each one of them on sides and cover that tava with a lid. The dosas cook up very fast and also brown fast. Keep a close watch.
- After they are browned on one side, let it cook on another side.
- Note: It is best to use up all the batter/mixture in one go. If kept for a long time, the raw onions in the mixture begin to smell. The dosa can be made in batches and ahead of time. They store well when kept covered and in cool place.