A couple of days ago I posted Anupama’s recipe for Sanna Polo and today I present her recipe for Dalithoy, which I made as an accompaniment for the Sanna Polo. This Konkani-style tempered Dal is meets the very definition of comfort food (as do most traditional dals), and makes for a nice addition to my range of dal recipes.
“Simplicity is the ultimate sophistication.” said Leonardo da Vinci. This quote is so apt for the everyday home cooked meals. Each dish may seem simple but it celebrates the core ingredient (a term I picked up from watching MasterChef Australia :D); just consider the dals we make at home; the Maharashtrian Varan, Andhra Mudda Pappu, Rajasthan Panchmel Dal/Panchkuti Dal, Gujarati Dal, Punjabi Dal Makhani… the list is endless.
What I loved about Dalithoy was how simple it was to make yet so distinctive in flavour that set it apart from its cousin, the Maharashtrian Varan. The Dalithoy-Rice combination (liberally doused with ghee, of course) is just the perfect vehicle to enjoy a spicy side dish or just by itself.
When Anupama messaged me the other day to ask if I have tried Sanna Polo, I knew I was about to receive yet another wonderful recipe from her. And what a find this traditional Konkani dosa has been; it was crisp, it was spicy, and just the perfect accompaniment to rice and Dalithoy (Konkani Dal, recipe also supplied by Anupama).
Anupama’s recipe for Sanna Polo is just the easiest and the results are just fabulous. All you need is some rice, tuvar dal, red chilli powder, asafoetida, and onions. That is it. These few ingredients metamorphose into a delicious crispy spicy Sanna Polo that is sure to become a regular on my dinner table.
This is a wonderfully crispy, spicy dosa which is savoured with Dalithoy (Konkani-style Dal), Rice, or Upkari (Konkani-style Dry Coconut-flavoured Curry).
Goan, GSB, Indian, Konkan
Servings: 6Sanna Polo
1/ to 3/4tspAsafoetida, Hing
1.5tbspRed Chilli Powder
2/3CupFinely Sliced Onion
Salt to Taste
Oil to Make Sanna Polo
Making the Batter
Wash and soak the rice and tuvar dal for about 2 hours.
Drain the water.
Grind together with red chilli powder, asafoetida, and salt to a coarse paste. The batter should be as thick as possible.
Transfer the batter into a vessel.
Add the finely chopped onions and mix well..
Making the Sanna Polo
Grease an iron tava or a non-stick with a few drops of oil.
Heat the tava on a low flame.
While the pan is still just warm (not hot), place a handful (or a ladleful) of batter in the middle of the tava.
Moisten your fingers, and quickly spread the dough evenly into a dos about 1/8" thick and 4-to-5" in diameter.
Drizzle a few drops of oil along the edges.
Increase the flame a bit.
Cover and cook the Sanna Polo for 2 to 3 minutes.
Remove the cover and check if the surface is dry.
Loosen the edges with a spatula and lift the Sanna Polo a bit. Check that the side touching the tava is golden and crisp.
Flip the Sanna Polo over. Cook till the flip side is cooked and the onion starts to caramalise and become crisp.
Serve hot with rice and Dalithoy.
I enjoyed eating Sanna Polo in two ways:
I mixed pieces of Sanna Polo in hot steamed rice.
I mixed Dalithoy in Rice and used Sanna Polo as an accompaniment.
How to Make Sanna Polo: The Crispy, Spicy Rice and Tuvar Dal Dosa from GSB Cuisine
Making the Sanna Polo Batter
Mix the rice and tuvar dal.
Wash well under running water till the water runs clear.
Add about 2 cups water to the rice-dal mix and let the mix for about 2 hours. I hear 1 hour is enough as well.
Drain the water from the rice dal mix.
Transfer it to a large grinder, and add red chilli powder, asafoetida, and salt.
Grind to a thick coarse batter using as little water as possible. The batter should be as thick as possible and ideally you should be able to shape it into a ball. However, a slightly thinner batter is also OK, just that it will take more time to form a crisp Sanna Polo.
Transfer the batter into a vessel.
Add the finely chopped onions to the batter and mix well.
Let the batter rest for 5 minutes.
Shaping and Cooking the Sanna Polo
Spread a few drops of oil on a tava to grease it lightly.
Place the tava on the burner and heat using a low flame.
When the pan warms up a bit (do not let it become hot), take a handful of batter and place it in the middle of the tava. You can use a ladle to scoop the batter onto the tava as well.
Moisten or grease your fingers, and press the batter gently to spread it evenly and shape it into a dosa that is about 1/8″ thick and 4-to-5″ in diameter.
Now add a few drops of oil along the edges of the dosa.
Increase the intensity of the flame to medium.
Cover the Sanna Polo and cook it for 2 to 3 minutes.
To check if the Sanna Polo can be flipped over, lift the cover and check if the surface is dry but glossy. Use a spatula to loosen the edges of the Sanna Polo, lift it and ensure that the side touching the tava is golden and crisp.
Use the spatula to loosen the Sanna Polo and flip it over.
If required drizzle a few drops of oil along the edges of this spicy dosa.
Cook till the flip side is has brown spots, and the onion starts to caramalise and become crisp.
Transfer into a plate.
Lower the heat and let the Tava cool a bit before making the next Sanna Polo. You can splash a few drops of water to cool the Tava quickly.
Surnoli is a wonderful light-on-the-stomach sweet dosa made with rice, coconut and jaggery. From what I have read on the Internet, it is a part of the Saraswat cuisine and is quite a popular breakfast in Goa, Mangalore and other such regions where there is a concentration of Saraswat Brahmins.
What fascinated me about Surnoli was its golden hue and its fluffy, porous texture. I have seen stacks of Surnoli posted in various Konkani food groups and have always been meaning to try it. I got the perfect opportunity this month when I got Rice and Coconut as my secret ingredient to make a dish from Goa was the theme this month on the Shhhhh Cooking Secretly Challenge group.
My partner for this month’s challenge is Priya Satheesh who blogs at Priya’s Menu. She has just started a #100Chutneys series that is simply stupendous. Do take the time to visit her blog and try her recipes.
Coming back to the Surnoli recipe, it is everything I imagined it to be and more. It is soft, fluffy, and just the right amount of sweet. My family and I savoured it with various accompaniments: white butter, spicy mango pickle, and tangy lime pickle. Each and every combination was a hit.
How to Make Surnoli: The Sweet Dosa from Saraswat Cuisine of Goa and Mangalore
Surnoli | A Sweet Dosa from the Saraswat Cuisine (Goa and Mangalore)
Surnoli is a sweet dosa made with rice, coconut and jaggery. It is from the Saraswat cuisine and is a popular breakfast in Goa and Mangalore. All you need is some white butter or spicy mango pickle on the side.
Goa, Indian, Mangalore, Saraswat
Water, If required
Butter or Oil to Make Surnoli
Making the Batter
Wash the rice well under running water.
Soak the rice and methi in 1.5 cups water for at least 4 hours.
Just before grinding, add the poha to the rice and let it soak for 1-2 minutes.
Drain all the water.
Grind together the soaked rice+methi+poha, jaggery, coconut, dahi, turmeric and salt to a smooth thick batterof pourable consistency. Add a little water, if required. Do not add too much water or the batter will not ferment well.
Let the batter ferment for 6 hours or more.
Making the Dosa
Just before making the dosa, add Eno and mix with a gentle hand. If your batter has fermented very well, you may want to skip the Eno.
Over medium flame, heat a flat tava or a griddle and grease it with a little butter or oil.
Pour a large ladle of batter in the centre and let the batter spread by itself. Do not spread like for a dosa.
Cover and cook for 2-3 minutes. The surface of the Surnoli should be porous and cooked.
The addition of Eno just gives you a more porous Surnoli. If your batter is very well fermented, you can omit it.
Recipe with Step-by-Step Instructions to Make Surnoli, A Sweet Dosa
Making the Surnoli Batter
Wash the rice well till the water runs clear.
Soak the rice and the fenugreek seeds in enough water for about 4 to 6 hours.
After the rice has soaked, drain all the water from it.
Just before you grind the batter for Surnoli, wash the poha well under running water and add to the wet poha to the drained rice. I just add the poha to the water the rice is soaking in and then drain everything together. If you are using the thin variety of poha (patal pohe), just add it as is while grinding without washing.
To a large mixer grinder, add the the soaked rice, fenugreek seeds, poha, jaggery, coconut, dahi, turmeric and salt.
Grind to a smooth thick batter that is pourable consistency. Add a little water, if required.
Transfer the ground batter to a vessel. Cover and set aside for at least 6 6 hours for the batter to ferment. You can speed up the fermentation by using sour dahi.
Cooking the Surnoli
If you want a really fluffy Surnoli, just before it, gently mix Eno into the batter and wait for 5 minutes.
In the meantime, over low to medium flame, heat a flat tava. Do not use high heat because the jaggery in the batter will cause the Surnoli to caramelize and burn quickly.
Add a pat of butter or few drop of oil and grease the surface well.
When the tava is hot, pour a large ladle of batter in the middle of the tava and let the batter flow into a thick dosa by itself. Do not spread like for a dosa.
Cover the dosa and let it cook for a couple of minutes. Lift the cover at regular interval to check if the surface is cooked and porous.
Using a flat spatula loosen the edges and remove the Surnoli into a plate. Do not flip over and cook.
I have been meaning to try this Konkani recipe for Hinga Chutney for a while now. I love both the main ingredients of this chutney Coconut and Asafoetida. This chutney is different from the usual variations of Coconut Chutney; be it the simple Coconut Chutney for Idli and Dosa, the Coconut Garlic Chutney used with Mysore Masala Dosa, or the Coconut Fried Dal Chutney that tastes great with Medu Vada.
What I love about the Hinga Chutney is the strong flavour of hing that comes through. Hing or Asafoetida is very commonly used in Indian cooking (especially in dal) and is a great digestive agent. Less commonly known are its use in treating high blood pressure and as a blood thinner.
Anyway, I love the taste of Hing and so this recipe for Hinga Chutney,which is an integral part of Konkani cuisine, is very popular with me. 🙂
How to Make Konkani Hinga Chutney
Time: 10 Mins
Makes: 1 Cup
Serves: 6 to 8
Grated Coconut – 3/4 Cup
Red Chillies – 3 or 4 (Byadgi will give you a nice red colour)
Hing – 1/2 tsp + 1 pinch
Tamarind – 1/2″ ball
Mustard Seeds, Rai – 1/2 tsp
Oil – 1 tsp
Curry Leaves – 4 to 6
Salt to Taste
Method to Make Hinga Chutney
Dry roast the red chillies.
Grind the red chillies, coconut, tamarind, 1/2 tsp hing, and salt with some water to a smooth paste.
Remove the Hinga Chutney into a bowl.
Heat the oil.
Add mustard seeds and wait till they splutter.
Turn off the heat.
Add a pinch of hing and curry leaves to the hot oil.
Poha is a staple in my home and for some reason I love Poha and all that I can do with it. 🙂 I also love Coconut Milk and so when I heard of Kolache Pohe, I was super excited and wanted to try it immediately.
From my research shows, Kolache Pohe is a popular snack in the Konkan region of Maharashtra. When I read the recipe, I marveled at the tastes this dish incorporated: sour, sweet, and spicy complementing the cool Coconut Milk. To top it all it is a virtual no-cook recipe (except for the tadka). What more could one ask for.
I made it with the regular or Jada Poha which was readily available at home. You could also make it with Patal Pohe or thin Poha.
How to Make Kolache Pohe | Poha with Coconut Milk, Tamarind, and Jaggery