Bacchanga Godu Polo Ani Teek Polo/ Water Melon Dosa-Sweet Version & Spicy Version

Sweet Dosa - Watermelon

Bacchang is Konkani word for Watermelon. Red part of melon is consumed as a fruit by most of us, the white part is retained, skinned, cubed and used for making these dosas which can be made sweet OR spicy as per our needs..Usually the spicy ones are served as breakfast item and the sweet version is served in evening with tea as a snack at my place.

The credit for this recipe goes to my Amma, and I have taken help pertaining to measures from Shilpa's blog. Her version of dosa with Red part is here.

My kids and hubby like to have the 'God-a' sweet version of it more over the 'Teek' i.e spicy version.

Recipe For Sweet Dosa :

Ingredients :
2 cups dosa rice
1 cup freshly scraped/dessicated coconut
1 1/2 cups cubed white part of melon
4 tbspn heaped shaved jaggery
1 tsp cardamom powder
Oil / Ghee

Method :
Wash and soak rice for 5 hours. Grind along with all ingredients except the elaichi/cardamom powder. Add cardamom powder just when you are about to make dosas for more flavour.
Heat a non-stick pan, spread the batter, add oil or ghee, flip until cooked on both sides. It can be eaten without any chutney, alone.





Top : White pcs of water melon skinned and cubed, fresh coconut scraped.
Below : One tsp cardamom powder and Jaggery.





Recipe For Spicy Dosa :

Ingredients :
2 cups dosa rice
1 cup freshly scraped/dessicated coconut
1 1/2 cups cubed white part of melon
1" ginger piece
3-4 green chillies
Salt
Oil / Ghee

Method :
Wash and soak rice for 5 hours. Grind all ingredients except the salt. Transfer the batter to a bowl and add/adjust salt.
Heat tava, spread the batter, add oil, flip until cooked on both sides. This dosa tastes good with watery mango pickle.




Top : White pcs of water melon skinned and cubed, fresh coconut scraped.
Below : One tsp salt, ginger and green chillies







I do not have an after Photo of Spicy version.


Enjoy these Dosas either Sweet or Savoury !!

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Neerulli Dosa With Ulli Chamanthi /Onion Dosa with Onion Chutney

Kannada dosa with Malayali chutney :D --- clarification --> Neerulli is Kannada for onion, Ulli is Malayalam for onion! Hence Karnataka ka Onion Dosa with Kerala ki Onion Chutney!

Shilpa has a weekly which has over 50+ dosas, she has been posting authentic traditional ones along with few tried and tested ones from the weekly like this Onion Dosa...being a thorough lover of dosa and maximum of my recipes which I have tried out are from her blog, are a huge hit at home. I would again like to thank you- SHILPA for all your efforts, trials and hardwork behind posting these with stepwise explanation as well as photos where needed!

Dosa-Ingredients:
1 cup dosa rice
1 cup toor daal
1 cup chana daal
1 cup chopped onion
1 cup freshly scraped / dessicated coconut
1/2 tsp tamarind paste
3-4 red chillies(bedgi for color)
1/2 cup chopped fresh coriander leaves
Salt
Oil for making dosas

Dosa- Method :
Wash and soak rice, toor daal and chana daal for 5 hours. Grind into a smooth dosa consistency batter and leave for 1 hour. Grind the coconut, red chillies, onion and tamarind into a paste of sauce consistency along with salt and mix to the batter. Add the finely chopped coriander leaves to the batter. (Shilpa has ground the coriander as well-we like it this way, hence tweaked it a bit). Heat a non-stick tava and prepare dosas flipping on both sides till golden brown.

Ulli Chamanthi-Ingredients:
1 large red onion
4-5 red chillies (bedgi)
Oil
Salt

Ulli Chamanthi- Method
Slice the onions, in a pan, heat around a tsp of oil and fry these onions till golden brown, add the chillies. Put off the flame, allow to cool. Once cooled, grind finely into a paste, add salt. Thats all ....simple and fast..a treat to tastebuds! I love this chamanthi -its the best for me!!

Now without wasting a single minute, eat the hot ONION dosas with this lovely ONION chutney!! Absolutely filling and heavenly breakfast!

Paann Polo / Neer Dosa / Rice Dosa

Paann Polo is a common Konkani (Karnataka) breakfast item, which is very fast and easy to prepare. Polo is Konkani for dosa. The speciality of this dosa is it has very watery batter and is cooked only on one side with coconut oil for good flavour. It is prepared from normal rice (non-basmati) / 'Surai Tandoolu' as we say in Konkani. This recipe is from my Amma, whose Paannpolo's are worth vying for!

Ingredients :
1 cup dosa / sona musoori rice
3 tbspn coconut -fresh scraped/dessicated
4 cups water
Salt
Coconut Oil


Method :
Wash the rice and soak for 3-4 hours. Grind with little water and coconut. Add salt to taste.
Transfer to another vessel, add the water cup by cup and stir. Keep aside for 20 minutes.
Heat a non-stick tava, flame-medium, sprinkle/spray a tsp of coconut oil, pour the batter with ladle, alternately hold the handle of tava and with cirular wrist movement, spread the batter.
Cover the tava, after a minute or two, uncover, sprinkle some more drops of oil. These dosas stay white in color, so don't let them burn- then with a spatula,
fold it over the other side to look half and again fold it to one-fourth. Set aside on a plate.

Serve it with honey / watery mango pickle or chutney.


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Mysore Pak - Porus N Crunchy Version

My love for sweets is unfathomable! Whichever blogger posts a sweet dish within my capacity, I ensure to prepare it!! My favourite blogger, Shilpa of Aayis Recipes, came up with simple stepwise description along with beautiful pictures of each steps.. I wasn't far from making these.

The first time I prepared these, I was not able to take pictures. Yesterday I made them again and my hubby and kids, who stood guard to the kitchen , were saying Aaaaa Aaaaa with their mouth open wide and forefinger pointing towards the open mouth like some baby birds asking for food!!! It looked totally hilarious....considering the fact that these were very hot..they enjoyed every bit or bite of it!!! Next thing I did was to drive all away from kitchen promising their share for next day!

Shilpa - I thank you as an avid reader of your blog and for making this dish so easy to prepare.
Please click here for stepwise pictures which Shilpa at AR has provided.

Ingredients :
1 cup gram flour/ besan
1 cup ghee
1 cup sugar
1/2 cup water
1 tsp elaichi/cardamom powder
Ghee for greasing


Procedure :
1. Grease a plate(6-8" diameter) if it is being used. Or Place a steel strainer/sieve which is not funnel or basket shaped but round shaped and has close knitted wire made of SS at base. (Usually used to sieve flour in Indian households) and place it on a wider plate, tilted at an angle-the idea is to drain the excess ghee once the mysorepak is done.

2. In a small pan, heat the ghee to melt it and keep it handy with a tablespoon in it.
Keep the elaichi powder handy as well.

3. In a non-stick pan, take one tsp ghee and add the gram flour/besan. On a low flame, roast the besan stirring continuously till an aroma is given out and the gram flour turns light brown. At this stage, put off the flame, transfer the roasted besan to a plate.(Not to leave beasan in hot pan as it may burn)

4. In a heavy bottom kadhai, mix the sugar and water and place on medium flame. Mix until the sugar dissolves. When the water boils evenly, i.e on rapid boiling, lower the flame, add the roasted besan and mix gently so that all besan is uniformly mixed into the sugar water.

5. Keep stirring. Keep adding one tablespoon ghee at a time and stir until ghee is incorporated into the mixture. Repeat the ghee till all one cup is done. Keep stirring until the air from mixture vanishes and it starts leaving sides of the kadhai.

6. This is a very important step - Keep stirring even if the mixture has left the sides and check for 'honey comb stage'. ie..The mixture will start resembling a bee hive or honey comb, it is just then that the mixture is done and immediately put off the gas, add the cardamom powder, mix well, immediately pour into the strainer/sieve that is set on a plate.

7. Pat the mixture flat with the spatula and in five minutes, when still warm, score it with knife into desirable shape (square, diamond or rectangular)

8. Let it cool completely ..which might be in half an hour to one hour and break it into pieces and store in an airtight container.





Its tough on the outside, porus inside, mouth melting- aromatic-crunchy sweet that all age groups can enjoy!





***Relish on the same with family and friends!!!!****





Mysore Pak inside the jar.










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Brown Rice and Barley Dosa

This unique ingredient dosa came from a delightful blogger, Manjula of Dalitoy. She along with Shilpa and Vee has quite a lot of her authentic traditonal Konkani dishes and many other nutrition packed dishes too.
Not only the above dosa is nutrition and fibre packed, its equally a winner where taste is concerned...my kids love it as a crispy dosa and this is prepared every two weeks at my place.

Thanks to Manjula for posting this simple yet healthy dosa!

Ingredients :
1 cup brown rice
1 cup barley
1 cup urad daal
1 tsp methi seeds
Salt
Oil

Method :
Wash and soak brown rice and barley together for 10 hours. Wash udad daal and methi together and soak for same time. Grind the brown rice and barley with little water as water is sustained in these during soaking. Obtaining a rava texture is normal. Grind the urad-methi mixture with enough water to obtain dosa consistency, mix the two batter together adjust salt and water. Leave overnight or for 10-12 hours to ferment.
Prepare dosas frying both sides using oil sparingly, serve with chutney and sambhar or with any accompaniment of your choice.

Njoi hot dosas with a cup of tea/coffee !!!!

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Methi Dosa / Uluva Dosa (Fenugreek Dosa)

The first time I ate dosa with Methi seeds ground in batter was post first delivery. It did not taste a bit bitter as opposed to my imagination and put me back in action.
When I saw the same dosa in Dosa Corner of Aayis Recipes, couldn't resist but to make it!
My family including my kids enjoyed it. Thanks for posting Shilpa.

Ingredients:
3 cups dosa rice
1/2 cup udad daal
1 tsp methi/fenugreek seeds
1/2 tsp baking soda
1 tsp sugar
Oil/ghee
Salt

Method:
Soak the first three ingredients-rice,daal,methi for 5 hours and grind it with water to make dosa consistency batter. Add sugar and baking soda , ferment it overnight.
Make dosas the following day. Use vegetable oil or ghee, fry both the sides. Serve hot with chutney of your choice. At my place kids love dosa only with tomato ketchup hence the first serving is tomato ketchup and alongside is the white serving, which is readymade garlic dip.

A healthy dosa..enjoy!!

Karela (Bitter Gourd) Subzi / Karatya Upkari/ Kaippakka Upperi

Beginning the last month of the year with much nutritious vegetable which tastes bitter to the tongue but is a boon to our good health. This is a dry subzi common at my in-laws place, and is taught to me by my father-in-law! He is extremely good at non-veg and few vegan dishes.

This subzi least lastes bitter and has simple list of ingredients. My daughter who is 3, eats this ever since it was introduced to her. I also made a karela-nastik family friend eat and like this too!

Karatey is a Konkani name for it, where as Kaipakka is the Malayalam name.

Ingredients :
4 medium sized karelas
3 green chillies
4 tbspn coconut oil
Salt

Method :
Wash the karelas and pat them dry with a towel. Chop off the head and tail part. If using very tender ones, there won't be seeds inside them. If not very tender, make a long slit lengthwise from the head to the tail on one side, using forefinger, scoop out the seeds from them.
Now slice it very thinly in round shape.



Take a heavy bottomed pan, add one table spoon of coconut oil, add the slit green chillies.






Once they splutter add the sliced karela pieces and stir until the are uniformly coated with the oil and leave on a medium flame for 5 minutes , uncovered. Once you hear a bit of sizzle, stir it again and drizzle a little of coconut oil in a circular motion on it. Continue for 15 mins , stirring every 5 mins and drizzling a little oil. Add salt at this stage and mix in well. Stir and leave for another 5-10 minutes. The final karela will shrink and look shallow fried. Like in the main picture.


Serve as accompaniment hot along with rice and daal / sambhaar.

*The above measure serves two adults and a child. I make it for one time as it tastes good when hot..even re-heated looses the taste.
*Do-not cover at any stage -while and after cooking.




This is another form of sundried karela-here
the raw karelas have been sliced, salted and then dried out in the sun till they shrink in size, change their colour to golden brown and make a clinking sound.They can be stored in an airtight container and stays intact throughout the year and used when needed!

They need to be deep fried to be consumed and loved by all in my family. We usually eat it as is-ie fried, or serve it with rice porridge (Kanji Rice/Peza).

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