Dalithoy | Konkani Style Tempered Dal by Anupama Michael

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.

Dalithoy | A simple Dal from Konkani Cuisine
Dalithoy

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.

Do try Anupama’s recipes for Udupi Temple RasamIdli Upkari, and Mysore Masala Dosa as well. They are simply out of this world.

Dalithoy
Dalithoy

How to Make Dalithoy | The Classic Konkani Dal

Dalithoy | The Classic Konkani Dal
Prep Time
5 mins
Cook Time
30 mins
Soaking Time
30 mins
Total Time
35 mins
 

Dalithoy is THE dal for the Komkani community. It is easy to make and makes for the ultimate comfort dish when paired with hot rice and ghee.

Course: Accompaniments, Main Course
Cuisine: GSB, Indian, Konkani
Servings: 4 People
Author: Aruna
Ingredients
  • 1/2 Cup Split Pigeon Pea, Tuvar Dal
  • 1 tsp Asafoetida, Hing
  • 1/2 tsp Turmeric, Haldi
  • 1 Handful Fresh Coriander Leaves
  • 2 Slit Green Chillies
  • 4-5 Drops Oil
  • Salt to Taste
For the Tempering
  • 1 tbsp Ghee
  • 1 tsp Rai, Mustard Seeds
  • 1 tsp Jeera, Cumin Seeds
  • 8-10 Curry Leaves
  • 2-3 Red Chillies
Instructions
  1. Wash and soak the tuvar dal in 1.5 cups water for about 30 mins. 

  2. Add turmeric and few drops oil.

  3. Pressure cook till totally mashable.

  4. Mash the dal.

  5. If the dal is very thick, add some water to get thick but pourable dal.

  6. Add the green chillies, hing, and coriander.

  7. Bring to a boil.

  8. In a ladle, heat the ghee.

  9. Add mustard seeds and wait till they crackle.

  10. Add cumin seeds and stir-fry till they start to change colour.

  11. Add split red chillies and curry leaves. Stir-fry for a few seconds.

  12. Add the tempering to the simmering Dalithoy.

  13. Mix well and turn off the heat.

  14. Cover and let the Dalithoy rest for 5 minutes.

  15. Serve hot with rice and upkari.

 

Konkani Dalithoy
Konkani Dalithoy

Dalithoy Recipe with Step-by-Step Instructions

  1. If you are using bandhi hing/compounded asafoetida, soak it in about 2-3 tbsp of water.
  2. Cooking the Dal
    1. Wash the tuvar dal well under running water.
    2. Soak the dal in 1.5 cups water for about 30 mins. Anupama had suggested 1-2 hours.
    3. After the dal has soaked, add haldi and few drops oil to it. Mix well.
    4. Pressure cook the dal till it becomes very soft.
    5. Completely mash the dal.
    6. If your dal is very thick (semi-solid), add enough water till you get dal of a pourable consistency.
  3. Making the Dalithoy
    1. Add the green chillies, coriander, and hing to the mashed dal.
    2. Bring to a boil.
    3. In a ladle, heat the ghee.
    4. Add mustard seeds and wait till they crackle.
    5. Add cumin seeds and stir-fry till they start to change colour.
    6. Add split red chillies and curry leaves. Stir-fry for a few seconds.
    7. Add the tempering to the simmering dal.
    8. Mix well and turn off the heat.
  4. Cover and let the dal rest for 5 minutes.
  5. Serve hot with rice and upkari.
Dalithoy | Konkani Dal
Dalithoy | Konkani Dal

 

 

Sanna Polo: Crisp, Spicy Dosa from GSB Cuisine | Recipe by Anupama Michael

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).

Sanna Polo with Dalithoy and Rice
Sanna Polo with Dalithoy and Rice

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.

Do try Anupama’s recipes for Udupi Temple Rasam, Idli Upkari, and Mysore Masala Dosa as well. They are simply out of this world.

Sanna Polo, as Anu educated me, is eaten with rice, Dalithoy, or Upkari. I enjoyed it with rice and Dalithoy and it quite reminded me of how we in Andhra enjoy Pesarattu with rice as well.

Thank you, Anupama, for this family heirloom of a recipe. I will be posting your recipe for Dalithoy next. 🙂

How to Make Sanna Polo: The Crispy, Spicy Rice and Tuvar Dal Dosa from GSB Cuisine

Sanna Polo: Spicy Dosa from GSB Konkani Cuisine
Prep Time
10 mins
Cook Time
30 mins
Soaking Time
2 hrs
Total Time
2 hrs 30 mins
 

This is a wonderfully crispy, spicy dosa which is savoured with Dalithoy (Konkani-style Dal), Rice, or Upkari (Konkani-style Dry Coconut-flavoured Curry).  

Course: Accompaniment, Mains
Cuisine: Goan, GSB, Indian, Konkan
Servings: 6 Sanna Polo
Author: Aruna
Ingredients
  • 1/2 Cup Rice
  • 1/4 Cup Tuvar Dal
  • 1/ to 3/4 tsp Asafoetida, Hing
  • 1.5 tbsp Red Chilli Powder
  • 2/3 Cup Finely Sliced Onion
  • Salt to Taste
  • Oil to Make Sanna Polo
Instructions
Making the Batter
  1. Wash and soak the rice and tuvar dal for about 2 hours.

  2. Drain the water.

  3. Grind together with red chilli powder, asafoetida, and salt to a coarse paste. The batter should be as thick as possible.

  4. Transfer the batter into a vessel.

  5. Add the finely chopped onions and mix well..

Making the Sanna Polo
  1. Grease an iron tava or a non-stick with a few drops of oil.

  2. Heat the tava on a low flame.

  3. While the pan is still just warm (not hot), place a handful (or a ladleful) of batter in the middle of the tava.

  4. Moisten your fingers, and quickly spread the dough evenly into a dos about 1/8" thick and 4-to-5" in diameter.

  5. Drizzle a few drops of oil along the edges.

  6. Increase the flame a bit.

  7. Cover and cook the Sanna Polo for 2 to 3 minutes.

  8. Remove the cover and check if the surface is dry.

  9. Loosen the edges with a spatula and lift the Sanna Polo a bit. Check that the side touching the tava is golden and crisp.

  10. Flip the Sanna Polo over. Cook till the flip side is cooked and the onion starts to caramalise and become crisp.

  11. Serve hot with rice and Dalithoy.

Recipe Notes

I enjoyed eating Sanna Polo in two ways:

  1. I mixed pieces of Sanna Polo in hot steamed rice.
  2. I mixed Dalithoy in Rice and used Sanna Polo as an accompaniment.

 

The Crispy, Spicy Rice and Tuvar Dal Dosa from GSB Cuisine
The Crispy, Spicy Rice and Tuvar Dal Dosa from GSB Cuisine

How to Make Sanna Polo: The Crispy, Spicy Rice and Tuvar Dal Dosa from GSB Cuisine

  1. Making the Sanna Polo Batter
    1. Mix the rice and tuvar dal.
    2. Wash well under running water till the water runs clear.
    3. 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. 
    4. Drain the water from the rice dal mix.
    5. Transfer it to a large grinder, and add red chilli powder, asafoetida, and salt.
    6. 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.
    7. Transfer the batter into a vessel.
    8. Add the finely chopped onions to the batter and mix well.
    9. Let the batter rest for 5 minutes.
  2. Shaping and Cooking the Sanna Polo
    1. Spread a few drops of oil on a tava to grease it lightly.
    2. Place the tava on the burner and heat using a low flame.
    3. 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.
    4. 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.
    5. Now add a few drops of oil along the edges of the dosa.
    6. Increase the intensity of the flame to medium.
    7. Cover the Sanna Polo and cook it for 2 to 3 minutes.
    8. 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.
    9. Use the spatula to loosen the Sanna Polo and flip it over.
    10. If required drizzle a few drops of oil along the edges of this spicy dosa.
    11. Cook till the flip side is has brown spots, and the onion starts to caramalise and become crisp.
    12. Transfer into a plate.
    13. 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.
    14. Similarly, make other Sanna Polos.
  3. Serve hot with rice and Dalithoy.
Sanna Polo: Spicy, Crisy Dosa from GSB Cuisine
Sanna Polo: Spicy, Crisy Dosa from GSB Cuisine

Surnoli | A Sweet Dosa from Saraswat Cuisine

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.

Surnoli | A Sweet Dosa for Breakfast in Mangalore and Goa
Surnoli | A Sweet Dosa for Breakfast in Mangalore and Goa

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)
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

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. 

Course: Breakfast, Snack
Cuisine: Goa, Indian, Mangalore, Saraswat
Servings: 4 Surnoli
Author: Aruna
Ingredients
  • 1/2 Cup Rice
  • 1/4 Cup Poha
  • 1/4 Cup Grated Coconut
  • 1/4 Cup Grated Jaggery
  • 1/4 Cup Dahi, Yogurt
  • 0.25 tsp Methi Dana
  • 1/2 tsp Turmeric
  • 2 Large Pinches Salt
  • 1/4 tsp Eno
  • Water, If required
  • Butter or Oil to Make Surnoli
Instructions
Making the Batter
  1. Wash the rice well under running water.

  2. Soak the rice and methi in 1.5 cups water for at least 4 hours.

  3. Just before grinding, add the poha to the rice and let it soak for 1-2 minutes.

  4. Drain all the water.

  5. 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.

  6. Let the batter ferment for 6 hours or more.

Making the Dosa
  1. 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.

  2. Over medium flame, heat a flat tava or a griddle and grease it with a little butter or oil.

  3. Pour a large ladle of batter in the centre and let the batter spread by itself. Do not spread like for a dosa.

  4. Cover and cook for 2-3 minutes. The surface of the Surnoli should be porous and cooked.

  5. Serve Surnoli hot with butter, mango pickle, or onion chutney.

Recipe Notes
  • 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

  1. Making the Surnoli Batter
    1. Wash the rice well till the water runs clear.
    2. Soak the rice and the fenugreek seeds in enough water for about 4 to 6 hours.
    3. After the rice has soaked, drain all the water from it.
    4. 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.
    5. To a large mixer grinder, add the the soaked rice, fenugreek seeds, poha, jaggery, coconut, dahi, turmeric and salt.
    6. Grind to a smooth thick batter that is pourable consistency. Add a little water, if required.

    7. 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.
  2. Cooking the Surnoli
    1. If you want a really fluffy Surnoli, just before it, gently mix Eno into the batter and wait for 5 minutes.
    2. 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.
    3. Add a pat of butter or few drop of oil and grease the surface well.
    4. 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.

    5. 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.
    6. Using a flat spatula loosen the edges and remove the Surnoli into a plate. Do not flip over and cook.
  3. Serve the warm Surnoli with butter, mango pickle, or onion chutney on the side.
Surnoli | A Dosa with Rice, Coconut and Jaggery
Surnoli | A Dosa with Rice, Coconut and Jaggery

I am taking this wonderful sweet pancake to the Goa Cuisine collective at the Shhhhh Cooking Secretly Challenge.

Hinga Chutney | Coconut Asafoetida Chutney: A Konkani Recipe

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.

Coconut Asafoetida Chutney | Hinga Chutney from Konkan
Coconut Asafoetida Chutney | Hinga Chutney from Konkan

 

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

Ingredients

  1. Grated Coconut – 3/4 Cup
  2. Red Chillies – 3 or 4 (Byadgi will give you a nice red colour)
  3. Hing – 1/2 tsp + 1 pinch
  4. Tamarind – 1/2″ ball
  5. Mustard Seeds, Rai – 1/2 tsp
  6. Oil – 1 tsp
  7. Curry Leaves – 4 to 6
  8. Salt to Taste

Method to Make Hinga Chutney

  1. Dry roast the red chillies.
  2. Grind the red chillies, coconut, tamarind, 1/2 tsp hing, and salt with some water to a smooth paste.
  3. Remove the Hinga Chutney into a bowl.
  4. Heat the oil.
  5. Add mustard seeds and wait till they splutter.
  6. Turn off the heat.
  7. Add a pinch of hing and curry leaves to the hot oil.
  8. Mix well.
  9. Add the tempering to the chutney.
  10. Enjoy the Hinga Chutney with Idlis or Dosa.

Tips

  • I did not have Byadgi chillies at home, so I used 1 Large Kashmiri Chilli and 2 Large Pandi Chillies. I got the colour and the heat. 🙂
  • I love the taste of hing and so am generous with it. Reduce the hing to 1/3 tsp if you so wish but then remember this is a Coconut and Asafoetida chutney.
  • I used coconut oil for tempering.

Kolache Pohe – Poha with Coconut Milk, Tamarind, and Jaggery

Kolache Pohe - Konkani Recipe

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.

Kolache Pohe - A Snack from Konkan

How to Make Kolache Pohe | Poha with Coconut Milk, Tamarind, and Jaggery

Kolache Pohe - Poha with Coconut Milk, Tamarind, and Jaggery
Prep Time
30 mins
Cook Time
5 mins
Total Time
35 mins
 
Kolache Pohe is essentially Poha in Coconut Milk mixed with Jaggery and Tamarind Pulp and tempered with Cumin and Green Chillies
Course: Snack
Cuisine: Konkan
Servings: 4
Author: Aruna
Ingredients
  • 1 Cup Jada Poha - 1 Cup OR Patal Pohe - 1.5
  • 2 Cups Coconut Milk
  • 2 tbsp Grated Jaggery
  • 3/4 tbsp Tamarind Pulp
  • 2 Green Chillies
  • 3/4 tsp Cumin Seeds
  • 1 Large Pinch Asafoetida or Hing
  • 1 tsp Ghee
  • Fresh Coriander - For Garnish
  • Salt to Taste
Instructions
If you are using Jada Poha
  1. Dissolve some salt in 2 cups of water.
  2. Add the poha to the salt water.
  3. Let it soak for about 15 seconds.
  4. Using a colander, drain out all the water.
  5. Leave the poha in the colander for 30 minutes till all water drains out.
If you are using Patal Pohe or Thin Poha
  1. You don't have to do anything. 🙂
To Prepare the Coconut Milk
  1. Chop the green chillies to fine pieces.
  2. Mix the salt, jaggery and tamarind pulp in coconut milk till the jaggery is dissolved.
  3. In a ladle, heat the ghee.
  4. Add the cumin seeds and chopped green chillies.
  5. Stir-fry till the cumin starts to change colour.
  6. Turn off the heat and add the asafoetida.
  7. Mix well.
  8. Add to the coconut milk.
  9. Mix well.
Method to Make Kolache Pohe
  1. In a deep dish, add 1/4 of the pohe.
  2. Pour 1/4 of the seasoned coconut milk on top of the pohe.
  3. Garnish with fresh coriander.
  4. Enjoy!
Recipe Notes

If you are using Patal Pohe, let it soak for a couple of minutes after adding the coconut milk before eating.

 

Kolache Pohe - A Snack from Konkan