Many people call this as “Kumta masala” as this is readily available in Kumta .
What is the first thing any Konkani person can remember when you say “breakfast or evening snack”? Almost 90% of people (especially I have seen guys like it more than girls, it’s just an observation. My father, brother and husband are absolute fans of poha prepared in this way) say it is ‘ Kalayile phovu ‘ (Kalayile means mixed, phovu is phoha/avalakki). This is a dish which is prepared when you are in hurry and want to have something very fast and that keeps you full for hours. So this is even given to people who work for long hours in sun. Basically it is a food very famous in rural areas.
Phova pitto (pitto meaning powder) is available in the market very easily at our place. Nobody actually prepares it at home. Long back one of the readers asked me about this recipe. My mom uses this powder not only for poha but also for a variety of dishes. I will post those dishes one by one in future.
Ingredients: Coriander seeds 1 cup Fennel seeds (Soamp) 1/2 cup Cumin seeds (jeera) 1/4 cup Cloves 4 Cinnamon (dalchini) 2 inch Chili powder
Method: Keep the above ingredients except chili powder in hot sun for few hours (I dry roasted the ingredients instead of keeping it in sun). Measure the powder in cups. Add same amount of chili powder to it and grind them all.
Preparation time : 10mins
Some recipes were this powder can be used – kalayilo phovu , chudvo , phanni phovu , potato sandwich , peas usli , potato bhaji
‘Abhibhakri’ looks very similar to Uttappa/Uttappam, so I chose to call it as Konkani Uttappa. Unlike uttappa this dish does not need the fermentation time (though some people keep it overnight, but it is known for a fast-to-make procedure). It can be very commonly seen in many Konkani houses for breakfast.
This is my entry to Nandita’s Breakfast blogging event.
I omitted curry leaves in the above picture, but the unique taste to this dish comes from curry leaves.
Ingredients: Urad daal 3/4 cup Coconut(fresh/frozen) 1/2 cup Green chillies 2-3 Curry leaves 2 strands Ginger 2″ Oil Salt
Method: Soak urad daal in water for around 1 hour. Grind it into a paste with minimum water (The paste should not be ground to very smooth). Add coconut (coconut can be ground with daal but I prefer the non-grinding version), finelly chopped chillies, ginger and curry leaves. Add salt. Grease dosa pan and make thick dosas (like uttappa). Cook from both sides. Serve with chutney powder .
Some people grind the urad daal previous day and add 1/4 cup sooji/wheat rava. Next day add remaining ingredients just before making ‘abhibhakri’. If prepared in this way, it tastes more like uttappa.
Serves : 2 Preparation time : 10min
