'Vodu' means earthen in Kannada and Tulu language.Dosa is prepared in a concave shaped earthen
vessel or tava. It will be spongy, soft anddelicious too. Dosa will be
cooked on one side.Because of concave
shape centre part of the dosa will be thick and periphery will be thin.Those who don't have the earthen 'vodu' can
try with nonstick pan as I did.In non
stick pan the dosa will be uniformly thick.Try this vodu dosa and have a wonderful break fast!!!.To improve the
taste dip the dosa few minutes in sweet coconut milk.The Konkani community call this as Surli
Bhakri and it goes well any spicy curry, chutney or jaggery coconut milk.
This batter does not need fermentation.
Raw rice2 cups
Cooked boiled rice1/2 cup
Grated coconut1 cup
Salt to taste
Soak rice for 2 to 3 hours. Then wash and keep aside.
Grind it with grated coconut, cooked boiled rice and
washed raw rice into fine paste.
And salt and water.Batter should be watery than normal dosa batter.
Keep aside for 2 to 3 hours.
Heatdeep bottom earthen
kadaipour batter on high flame, when u
can see small holes then keep in medium flame, close lid and cook for 3 to 4 min.
Tasty Vodu paale ready to serve with any types of
curry or chutney.
This is one of the
favourite MonsoonRecipes of Konkanis.Its gravy is spicy and sour in taste.Use of coconut oil and onions gives a very
unique blend of taste and aroma to the curry. Jack fruit
seeds have many health benefits but
nowadays’ generation don’t prefer to eat this.
Jack fruit seeds1 cup sliced(25 to 30)
Chilly powder2 tbsp
Salt to taste
Tamarind 1 tbsp
Peel the white skin of jack fruit seeds and slice them and
keep aside. Pressure cook sliced jack fruit seed with little water and salt for
3 to 4 whistles .
Finely slice onion and keep aside.
Heat coconut oil in kadaiadd sliced onion fry till itturn
into light brown then add chilly powder fry for a minute.
Then add tamarind pulp mix well boil it for 2to 3 min. Then add
cooked jack fruit seed mix well, checkk salt and cook it still it becomes semi
Kanda poha is a popular maharashtrian breakfast recipe. My aunt used to make this for breakfast
during my collage days.She used
to be prepare with onionsand potato.
Poha is the Maharashtrian word for flattened or beaten rice
and kanda means onions. This is a light breakfast which is easy and quick to
“KKAJ” food group
today member’s choice recipe is Jayashri baleri ‘s kanda poha which was a new version
for me by adding tomatoes in it.Got tempted to see all the pics who posted
there. So I prepared it for dinner
tonight. It’s really nice, tangy and spicy poha . We all loved it , thanks to Jayashri for her recipe.
Thick poha1 cup
Green chilly5 to 6
Haldi /turmeric powder¼ tsp
Coriander leaveshandful chopped finely
Salt to taste.
Wash and soak poha/avilfor 3 to 4 min. Then strain and squeeze outthe water and add little salt to poha and
Heat oil in kadai, add jeera when it crackles add chopped green
chilly fry a min then add finely chopped onions fry till it becomes translucent.
Then add chopped onion fry for a min, then add turmeric powder,and poha mix well.Lower the flame, cover and cook for 3 to 4 min., then add chopped
coriander leaves and squeeze lemon juice as per taste. Mix well and serve hot with tea or
This recipe I learnt during my trip to my native from my
mom.This is again a forgotten recipe
which mygrand mother used to
prepare.Its a very quick recipe and
requires very few ingredients and can be a good side dish for hot rice.
Ladies Finger--250 gms
Red chilly--10 to 15
Crushed garlic--9 to 10 flakes
Salt to taste
Grind red chilly and tamarind into a fine paste and keep
aside. Wash the ladies finger and dry
them properly then cut into 1 inch pieces.Heat few drops of oil in a kadai,add cut ladies finger, fry for 2-3 minutes so that ladies finger does
not become sticky, then add ground paste, salt and add water according to
thickness required cook till done.Heat oil
in seasoning pan, add crushed garlic fry till golden brown, pour this on cooked
ladies finger.Benda Thambde ready to
serve with hot steaming rice.
Because my son is a potato lover,I try many varieties with potato.This is also one of my experiments.This is a very good side dish for rotis,
chapathis, dosa etc., since kids like its taste its a very good side dish for
lunch in their lunch box.
Potatocut into small
Chilly powder--1 ½ tsp
Jeera powder--½ tsp
Amchur powder/chat masala--½ tsp
Haldi powder--¼ tsp
Jeera --¼ tsp
Coriander leaves chopped--2 tbsp
Cooking oil--1 or 2 tbsp
Heat oil in kadai, fry the potato pieces till light
brown.Remove from kadai and keep
aside.Remove excess oil,in same kadaiadd jeera when it splutter add chilly powder,
haldi powder, chat masala, jeera powder and salt fry for a minute.Add ½ cup of water let it boil for 2 minutes
add chopped coriander and mix the fried potato pieces and cook for 2
minutes.Serve hot.Chatpata potato is ready.
I saw this recipe on KKAJ food page posted by one of my
friends Priya R Shenoy (original recipe by Mrs. Asha Sathish Philar).Thanks for the recipe I loved this one and
thought of sharing the same with you all.
Karathe (Bitter gourd)--1 no
Green chilly--4 to 5
Methi seeds-- ½ tsp
Tamarind --ground nut size
Raw rice--2 tsp (washed and soaked in
Coconut grated--1 cup
Discard seeds of karathe and chop finely and apply
salt.Roast karathe piecesin very little oil using non-stick pan till
crisp.Fry ½ tspmethi seeds and green chilly chopped in
little oil, grind this with grated coconut, tamarind and raw rice into fine
paste.Add enough water to make thick
gravy.Stir it while boiling.When it boils lower the flame add fried
karathe pieces and put off the flame.Do
not stir after mixing karathe pieces.cover
and keep for a while.Serve hot with
rice or as a side dish for rotis.