Onion chutney

Grated coconut           -- ½ cup

Red chillies                 --  4 to 5 numbers

Chopped Onion           --  1 small size

Salt to taste

Method

Grind grated coconut, red chilly and half chopped onions into rough paste.  Then add remaining chopped onions  and salt.  Ready   to eat with Neer Dosa

Undi (steamed rice balls) with piyyava gojju

Undi  is  a breakfast dish  in  all  Konkani ‘s  home. Its  usually served with  ravo( thick jaggery syrup with cardamom) or piyava gojju  (spicy onion  gravy) or with any variety of  pickles..

This is very healthy  also.

Ingredients

2 cups of white rice

1cup of grated coconut

Salt to taste

Methi seeds ¼ tsp

Mustard seeds 1tsp

Urad dal  2 tsp

Oil  2 tbsp

Method:

  soak rice for  at least  4 to 5 hour.  then wash and drain it.   Coarsely   grind rice,  salt and coconut.  Heat oil in kadai   add mustard seeds when they splutter add methi (fenugreek or uluva)  seeds and urad  dal  fry till little  brown  then add  grinded rice mix  and stir till  it becomes thick consistency to make a ball. 

                                               Then turn the gas off  and  leave it to cool.  After cooling   make small small  balls from this  mix..as shown in pic   

then steam this balls  for 20 min.   Undi  is  ready to eat with ravo and piyyava  gojju..

   

MUSHTI POLO (DOSA)

White Rice                                         2 Cups

Urad Dal                                            ¼ CUP

Cooked Rice Or Rice Flakes (Avil)   ¼ CUP

METHOD

Soak rice and urad dal  for 2 hours. If using  rice flakes..soak it for  half an hour .

Grind all this into fine paste.  Add salt to taste.  Keep it for  6to8  hours for fermentation.

Heat  the dosa  tawa  and make thick dosa  close lid and cook the dosa  only one side no need to turn dosa.  Super soft dosa ready to eat..

Sabudana dosa(chowwary/sago)

Raw rice               2 cups

Urad dal                 ½ cup

Sabudana              ½ cup

Methi                     1tsp

Sugar                    1tsp

Salt                       to tatse

Method  

soak raw rice, urad dal, sabudana,  methi  for 4 to 5 hours.   Grind and keep to fermentation  over night.  Add salt and sugar.

You can make thick and thin  crisp  dosas

NEER DOSA  (PAAN POLO)

White Rice              ---   2 cups

Grated  coconut     ---   ¼ cup

Salt  to taste.

Method

Soak Rice for 2 hours.   Grind rice  with grated coconut into fine paste.  Make Dosa batter thinner than normal dosa batter.  Heat the thawa  pour the batter on heated thawa (don’t spread).   Cook  covered for 2-3 minutes.   Serve with Onion chutney or Honey or sugar syrup.  Goes well with spicy fish or chicken curry.