Thursday, September 12, 2013

Multigrain Sanna Polo

What happens when a Dosa craving strikes when you dont have the fermented batter? This kind of same day unfermented type of instant dosas takes shape. Its just been a while since I made Sanna Polo, so while I thought that I would make the batter only with rice , coconut and spices, once the batter was formed and I made one dosa out of it, I regretted the little amount of rice I had soaked , because the dosas were tasting heavenly with that slight aroma of drizzled coconut oil ....The amount of batter was just too less for the three of us dosa lovers ;) , so I decided to increase the content by adding something that would not alter the taste entirely. I had this organic Buckwheat and whole wheat pancake mix in my pantry,  and quickly read the contents,  it even had soymilk solids, and some other goodies, so I decided to add just a little close to 1/2 cup of it to the batter and I must say, that not only helped with the content without altering the taste, it even helped spreading the batter thin !which I iam not able to do usually with sanna polo batter.

To be ground:

1 cup well soaked drained rice
3/4 cup grated coconut
2 to 3 green or dry red chillies
1 teaspoon tamarind pulp concentrate
1 teaspoon hing
Around 1/4 to 1/2 cup water (it's important that while grinding the batter needs to be medium thick than regular dosa or pancake batter , also less water is critical in getting the rice ground to a cornmeal consistency)

To be added to ground batter:

A little less than 1/2 cup any kind of Multigrain pancake mix . Make sure nothing with maida or all purpose flour is added. That defeats the purpose of making a dish healthier.
1- 2cups assorted chopped soinach leaves. I used a combination of regular spinach leaves and mint.

How I made:

First grind coconut, chillies, salt, tamarind, hing to a fine paste. Then add rice. Grind to cornmeal consistency.
To this ground batter add pancake mix and around 1/2 cup water, stir to combine well.
Then check for seasoning. Add leaves.
Make dosas by spreading a ladle full if batter on a medium heat dosa pan, drizzle some coconut oil around edges. Cook at medium high heat, then when edges seem cooked, lower fire to low and flip the dosa and cook for another minute. Serve hot with sambar/chutney.

Tuesday, September 10, 2013

Methiye Sukke

One of the many advantages of having my amma cook for me after my delivery of our DS was the high nutritional food she chose carefully during those much needee times. This is one such dish which is also a typical Konkani preparation. I have to say, this dish trremondously helped me during those times. Warning: I have heard that its not recommended to take it during early pregnancy times because of the hormonal effect methi (fenugreek) can have during those times.
Iam sending this to Srivalli's side dish mela. Ingredients:Green moong: 1 cup
Methi (Fenugreek): 1/2 cup
WaterTamper:Mustard seeds: 1 tsp
Curry leaves: few sprigs
Asafoetida : a tiny pinch
Salt: a pinch to flavor oil
Oil: 2 teaspoonsGarnish:
Grated coconut: 1/2 cupMethod:Soak the moong and methi together until well soaked , its a bonus if they sprout :)In a deep bottom pan, in medium heat, add oil, and when its heated add the Tamper ingredients,  and when they finish spluttering add the soaked moong and methi and salt.  Add enough water to just cover the contents.  Bring it to boil, and then simmer until the contents are cooked all way through.  When they are cooked, check for salt,  and if there is excess water increase heat to evaporate.  Then lower fire add coconut.  Stir well. Cook for a minute on low and switch off. Serve with kanji during cold winter months or just anytime as a dry side dish with kanji :)

Wednesday, September 4, 2013

Amboose Ambat (Sour gravy)

I got this recipe from my amma when I wanted to make some authentic kerala konkani style dish. I loved how the dish doesnt feel heavy since no coconut milk is added , instead sour yoghurt (hence the name Amboose which means sour in konkani) is added. I am ssending this to Srivalli's side dish mela.


Taro root (mande): 1 big scraped , cleaned and cut into chunks

Winter Melon (kuvvale): 1 medium piece cut into chunks

Yoghurt: 1 cup to which around 1/2 cup water is added to dilute it. Do not use buttermilk.

Water to cook veggies

To grind:

Grated coconut (fresh, frozen or scraped): 1/2 cup

Cumin seeds: 2 teaspoons

Green chilli : 2 to 3 (according to taste)

To temper:

1 teaspoon mustard seeds
A sprig of curry leaves


In a saucepan add veggies, and some water to just barely cover the pieces. Add sufficient salt and cook at medium heat until veggies are just cooked, do not overcook them, as thats not the texture we are going for in this dish.

Meanwhile, grind the ingredients under the "to grind" section until smooth.
When veggies are cooked and water is almost all absorbed (a little left is fine, but not more than that since we will be adding yoghurt later. This is a pretty thick gravy), switch off heat, add the ground mix and yoghurt to it , mix well immedietly. Switch on heat to low, if you feel its too thick, you may add a teaspoon or more water, though thick is what we are going for. Temper ingredients in 1 teaspoon oil and add it to the gravy. Mix well.

Serve with hot rice.

Please do not copy

All contents in this blog cannot be copied without written permission from the blog author.


Related Posts with Thumbnails