In India coconut is one of the most common offerings to God. Since is considered ‘sreshtha’ (superior) and auspicious it is offered as a way of prayer. It is first de-husked, broken along with the shell and then offered. After that the coconut is treated as part of prasadam and is consumed by making variety of eatables.
Being a Konkani, coconut is a part of our everyday food. The morning ritual starts by breaking a coconut offering it to God and making some preparations out of it. There are lots of recipes sweet, savory and curries that use coconut. In our family Coconut rice is usually prepared during festivals along with array of other delicious preparations. My ma-in-law uses coconut oil for this rice and that adds a distinct taste to the rice.
This is easy to prepare and gets done in no time at all (especially if you have shredded coconut on hand). You can prepare this dish if you have left over rice as well.
- 1 cup of raw rice (cooked so that the grains are separate, I do not use Basmati for this).
- ¾ cup shredded coconut (add more or less depending on taste) [use fresh rather than frozen]
- 2 tsp urad daal/ split black gram
- 2-3 dried red chillies (broken into 3 pieces)
- Asafetida a pinch
- 1 tsp mustard seeds
- 5-6 curry leaves
- Few cashews
- Oil (preferably coconut oil)
- 1 Tbsp chopped coriander/cilantro (optional)
- salt to taste
- Cook the rice separately so that the grains are separated and fluffy. Take a big plate and spread out the cooked rice, sprinkle salt and little oil onto it.
- Take a big pan and heat oil (preferably coconut, else use any oil) and add the mustard seeds. After they splutter add the urad daal, asafetida, cashews, broken red chillies, curry leaves and cook until the urad daal turns light brown.
- Add the shredded coconut to this and stir for 2-3 minutes until it gets the toasted aroma.
- Finally add the cooked rice and mix for another2-3 minutes. Mix with wooden spatula so that the rice does not get broken. Add the chopped coriander and check for seasonings and serve hot.
Unique to the state of Karnataka, the dosas are called ‘Set Dosa’ because they are served in a stack of three. These Dosas are famous in the restaurants and ‘darshinis’ of Bangalore along with Masala Dosa and Rava Dosa. I found an interesting story here as to how the name was coined and why restaurants serve in sets of three.
These are Indian version of savory pancakes that are soft, spongy and fluffy. They are not greasy unlike a regular Masala Dosa.In the restaurants Set Dosas are paired with Vegetable Saagu and coconut chutney while serving. Even though the dosas appear small, they are quite filling. By the time you are done eating two of them, especially with saagu and chutney you would be ready to call it quits.
This is very easy to prepare at home using the basic ingredients. Both my mom and mom-in-law prepare this similar way and serve with red coconut chutney. Since the dosa had good amount of Poha (Flattened Rice) these are called as Poha Dosa/ Aval Dosa.
Category: Requires Soaking, Grinding and fermenting.
Recipe Source: Set Dosa and Saagu
- 2 cups raw Rice (use regular or sona masuri rice)
- 1 cup Urad daal
- 1 cup Poha/ Aval/Avalakki (thick or thin)
- 2 tsp Channa daal
- ½ tsp Methi/fenugreek seeds
- Soak the rice, urad daal, chana daal and methi in enough water for about 7-8 hours.
- Soak the poha/aval separately in water for about 1 hour.
- After 1 hour drain the water from the poha. Grind all the above soaked ingredients (including the aval/poha) together. Do not use too much water, just enough so that the mixer/grinder motor can move.
- Transfer the batter to a container, cover it tightly and set aside for at least 10-12 hours.
- After that the batter should have been adequately fermented. Add salt and mix the batter well. Add little water if required.
- Heat a Dosa Tava on medium high heat. Make sure it is lightly greased.
- Sprinkle some water in the center and when the water almost evaporates pour a ladle of dosa batter in the center.
- Spread the batter in a circular motion from the center towards outside. Do not spread a lot. It should have the same thickness throughout.
- Put a spoonful of oil around the edges of the dosa and little on the top.
- Cover the dosa with a lid and cook until the bottom part has browned. Note: I usually do not flip the dosa and cook the top part. This is optional.
- Transfer to a plate. Serve warm with chutney and Saagu!
Hope you all had a wonderful Diwali. We had a wonderful time with many of our friends making this Diwali a memorable one for us.
Things have been pretty hectic at home and work and so I was not able to update posts at regular intervals. In fact I have been working on this post for the past 2 weeks and was able to post it only today.
This recipe called Tambuli/Tambli is a specialty of Karnataka/Konkani. It is a refreshing yogurt/buttermilk drink which aids in digestion and forms a good cooling agent. Usually spices, vegetables or green leaves are added to it, ground and then mixed with yogurt/curd. It is usually had cold or room temperature as is or along with rice.
These leaves are not available here in the US or at least I have not found them here in the Indian groceries. So this time when we went to Bangalore I had requested my MIL to make this and this was one of my favorite drinks growing up. The picture of the leaves is from my mom’s garden.
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