konkanirecipe - Asha's Cookbook

Easy and tasty tea time snack which is also a famous one during the car festivals(teru). Though it is easy to prepare, taking bites of phodis with lots of gupshup and laughter is the key to make it more tastier 😁

Ingredients required –

Gram flour (besan/ chane peet) – 1 cup
Salt to taste
Chilly powder – 1tsp ( can add more if you like spicy)
Hing – a pinch
Carom seeds – 1/2 tsp
Water – for the batter
Sweet potato

Method of preparation-

Clean the sweet potatoes and prepare thin slice of it( no need to remove skin)
Prepare a batter by mixing gram flour , salt, chilly powder, carom seeds and hing. Add water and let the batter be thick
Keep oil in a heavy bottom pan for deep frying
Once the oil is hot dip the slices in the batter and fry till golden

Note – you can add half tsp baking soda to the gram flour batter to make the phodis more fluffy and it is completely optional.

This is a traditional recipe from GSB Konkani households. As the name suggests the dosa has both white rice(surayi) and boiled rice(ukde) and is usually served with jaggery syrup. Mom says it is good to fight against the problems caused because of the intestinal worms(dantu).

Ingredients required-

Dosa rice – 1 cup
Boiled rice – 1 cup
Grated coconut – about 5 tsp
Salt to taste
Water
Jaggery
Water
Oil- for frying

Method of preparation –

First wash and soak equal proportion of dosa rice and boiled rice for 5-6hrs
Next grind them along with grated coconut and water. Let the batter be thick
Keep overnight for fermentation
Next day add salt and prepare small dosa (4 small dosas on the pan), add oil as per need for frying
Fry them on medium flame for little longer, they turn crispy and golden
Meanwhile prepare jaggery syrup by adding very little water to jaggery in a pan.
Cook till it attains 1 string consistency