Spicy Rice Toor Daal Cabbage Onion Dosa (Sanna Polo)

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This is a specialty in our Konkani (predominantly South Kanara) cooking. There is no good way of naming this recipe; the name that I have used is actually the description of this ‘Polo’. Even though I call it a Dosa, it is not the usual Dosa with urad daal and rice that we are used to. This is not eaten a main dish either, instead this is eaten as a side dish along with rice and plain daal during lunch/dinner. No other subzi, salad is required to go along with this as the taste of the “sanna polo” is predominant and forms a flavorful accompaniment with yogurt or daal rice.

Traditionally this is prepared using freshly available coconut and that forms the crux of this recipe. Coconut is available in abundance in the Kanara region and also readily available at most homes. The coconuts turn bad pretty fast and so there is always a need to come up with something that uses lots of coconut. But now that there is so much concern about coconut and its impact on health; my MIL has modified this to use more rice and Toor Daal. I do have to admit that this taste best when lots of coconut is used.

Konkani people swear by this and consider it a small ‘parab’ (festival) whenever this is prepared at home.

Ingredients:

  • ½ cup toor daal  
  • ¼ cup rice (regular sona masoori rice)
  • ½ cup finely chopped onions
  • ½ cup finely chopped cabbage
  •  ½ cup shredded coconut
  •  5-6 redchillies
  • 3 Tbsp tamarind paste
  • Jaggery
  • Salt
  • oil

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Preparation:

  • Soak the rice and Toor Daal separately in enough water for about 5-6 hours.
  • After they are soaked, drain the water completely from the rice and toor daal.
  • Chop the onions and cabbage finely and keep aside.
  • First grind the coconut along with soaked red chillies, Toor Daal, tamarind and salt. Make sure that the paste is coarse. There is no need to water while grinding.
  • Add the rice, jaggery more salt and grind again. The mixture should be coarse and not a smooth paste.
  • Check for taste. Please note: At this point the taste of the mixture is not at all appealing. Make sure that when you taste that salt, jaggery, tamarind and spice (chilli) level is all above average (don’t hesitate to kick up a notch as once the cabbage, onions are added and cooked the taste tends to go bland).
  • I have consistently found that the salt and jaggery have to be added very liberally and periodically to get the seasonings right.

Method:

  • Add the chopped onions and cabbage to the mixture and mix well. The mixture is very thick and coarse and there is no need to add extra water.
  • Heat a dosa/chapathi tava. Take lemon sized ball of mixture and place it on the hot tava. Pat it using the tip of hands and make it into circle.
  • The moment the mixture hits the heat, the cabbage, onion and coconut
  • Proceed with the step above and place as many dosas possible on the Tava.
  • Add oil to each one of them 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.
  • Please 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 ‘polo’ can be made in batches and ahead of time. They store well when kept covered and in cool palce.

 

Beans and Dill in Coconut Curry ( Beans Ambat)

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Dill is a favorite at our house and so I put it in things like curries, rice, rotis etc. Dill is available in bulk during the Fall and Spring season in the Indian groceries and so we use it the most then. Dill is not only nutritional but adds a distinct flavor to dishes. This is one such wholesome recipe as it uses Dill, vegetable and also Daal.

 

Ingredients

  • 1/2 cup toor daal
  • 2 cups dill
  • Handful of beans
  • 1 medium onion
  • Oil
  • Mustard seeds

To grind: 

  • ½ cup shredded coconut fresh/frozen
  • 2 tsp coriander seeds
  • Tamarind paste (per taste)
  • Salt
  • 2-3 red chillies
  • Little turmeric
  • Little jaggery for taste

 

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Preparation:

  • Grind the ingredients above by adding water and making a paste.
  • Chop the beans and put it in enough water. Boil the same separately until cooked. Retain the cooked water.
  • Cut the dill, onion and keep aside.
  • Pressure cook the daal with sufficient water and keep aside to cool.

Method:

  • Heat oil in a thick bottom pan. Add mustard seeds and allow it to splutter.
  • Add the curry leaves, chopped onion and sauté it until it becomes transparent.
  • Add the chopped dill leaves and fry until it cooks a bit.
  • Add the ground masala paste and cook until the raw smell of the coconut paste is gone. Add little oil if necessary.
  • Add the cooked beans, salt and daal and allow to boil. Mix well.  Taste and adjust any seasonings.

 This can be served with rotis/phulkas or as an accompaniment with rice.

 

Healthy Breakfast: Pumpkin Idli (Dudhi Idli)

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I was introduced to the new concept of Pumpkin Idli only after my wedding. My mother-in-law had prepared it early in the morning for breakfast and I had it with some ghee. Suffice to say that the taste was totally out of this world and I became a big fan of it ever since. This is an instant idly/idlies and requires no fermentation or grinding. It has a sweetish taste because of the pumpkin but when combined with salt, coconut and green chillies, the Idli imparts totally unique flavor. 

Pumpkin is chock full of goodness. Not only is pumpkin loaded with Vitamin A and antioxidant carotenoids, particularly alpha and beta-carotenes, it’s a good source of Vitamins C, K, and E, and lots of minerals, including magnesium, potassium, and iron.

 

This along wit some fruits, orange juice/ milk/yogurt can serve as a well balanced breakfast and keep us going through out the day. 

This is my entry to Balanced Breakfast WBB#20 hosted by the wonderful and talented Mansi.


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Ingredients

  • 2 cups grated yellow pumpkin

  • 3/4 cup of idli rava (not the upma rav, adjust according to the coarseness you want, less the bettter)

  • Handful of coriander leaves

  • ½ cup shredded coconut (optional)

  • 4-5 green chillies

  • salt

Preparation:

  • Remove the skin from the pumpkin and grate it.

  • Chop up the green chilies and coriander leaves very finely.

  • Add the idli rava, green chilies, coriander leaves to grated pumpkin and mix well. Add salt as required. No need to add water at all.

  • Note that the mixture in this case will be coarse and separate and not “gooey” or sticky like regular idli batter. The mixture should have more of pumpkin than the idli rava.

  •  Keep aside for 30 minutes.

Procedure:

  • Grease the idli stand and pour the pumpkin mixture in each groove.

  • Steam this in a pressure cooker without whistle for 15 minutes.

Serve hot with ghee. This can be had as snacks as is without chutney or pudis.