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.
My mom always makes sweets using coconut which is used for pooja such as vaina pooja. So from childhood itself it’s a practice of making this sweet using those coconuts after keeping it for some months of gowri pooja. As a child I was a bit ignorant about this one as I did not like sweets much. N of course less available bakery sweets were favorites during those days. But mom has continued it even now. Now being tired of bakery sweets or maybe bit scared to go out n get at present or after becoming health conscious 😉 hey we need not give so many reasons to prepare such delicious yet healthy sweet at home😝 so for all the sweet cravings after taking so many health related decisions during #lockdown, here is a #iron rich #jaggery based sweet. Below is how we prepared it –
Ingredients required –
Dry Coconut/ Kopra – 1
Jaggery – About 1 cup
Ghee – about 5tsp
Cardamom – 1
Water
Method of preparation –
Firstly grate the dry coconut and powder it in mixie. If you like those chunks, you can avoid powdering
Take a heavy bottom pan add jaggery and very little water
Keep it for boiling. Continue cooking till 1 string consistency is attained
Now add one crushed cardamom.
Add the coconut powder and mix well
Once everything is mixed add the ghee
Once everything comes together switch off the gas. This may take 15 to 20min.
Grease a plate with ghee and spread it and cut when still hot
Allow to cool and store in air tight container.
Soye Khadi / Kobri Mithai / Coconut Jaggery Burfi
Note :
You can add fresh coconut as well but you might have to cook for more time.
Optionally you can add 2-3tsp roasted gram flour/besan
Also you can crush nuts such as cashews and almonds
Finally if the jaggery attains one string consistency the khadi becomes hard and stays well for some days. If you like fudge like khadi you can add coconut before jaggery attains one string consistency. This should be consumed within a week.
