Healthy And Delicious Konkani Breakfast Dishes

Healthy And Delicious Konkani Breakfast Dishes

Konkan is a well-known seaside region of Maharashtra located on the Western side of India. Raigad, Ratnagiri, Sindhudurg, and Thane are the four major District places that come under the Konkan region. Konkan consists of various beaches, and forts; these are natural beauties of Konkan. Hence, Konkan is known as ‘Maharashtra’s Wealth’ and one of the famous tourist attractions places. Amboli, Chiplun, Malvan, Kankavli, Kudal, Alibaug, Dapoli, Devgad, Ratnagiri, Sindhudurg, Sawantwadi, Vengurla, Vaibhavgad, Ganpatipule, Kelshi, Murud, Mahad, and Harnai are popular tourism places.

Konkan is famous for its unique Ranmeva, Mango, Jackfruit, and Seafoods like Fishes, and Crabs etc. Konkani Culture, and Konkani Cuisine are unique. When we talk about Konkani Cuisine seafood dishes such as Fish Curry, Fish Fry, and Crab Curry come to mind. This article will give you information about healthy and delicious Konkani breakfast dishes. Let’s have a look at healthy and delicious Konkani breakfast dishes.

1.Khaproli

Khaproli is one of the traditional breakfast dishes in Konkan. Khaproli is a type of Dosa but it is served with sweet coconut milk instead of coconut chutney. Khaproli is made with Rice, Urad Dal, Chana Dal, Fenugreek Seeds, Turmeric Powder, Salt, Water, and Oil. Wash well Rice, Urad Dal, Chana Dal, and Fenugreek Seeds 2 – 3 times. Soak them for 5 – 6 hours. Till then make coconut milk. Take a fresh wet grated coconut. Put it into a mixer jar and add some warm water. Grind it well. Take a cotton cloth or strainer, and put it into a vessel. Put ground coconut milk on the strainer or cotton cloth.

Put excess ungrounded coconut in a mixer jar again and repeat the process 2 – 3 times. Fresh Coconut Milk is ready. Put soaked Rice, Fenugreek Seeds, and Dal mixture in a mixer jar. Put some water and grind it. Make a rough paste. Take a big vessel and put the ground mixture in it. Take a glass and put hot charcoal in it. Put this charcoal glass in the center of the ground mixture. Put some Ghee or Oil and cover with a plate or lid. Rest the mixture overnight as it is. Due to charcoal, the taste becomes smoky flavored. Sweet Coconut Milk is made with Coconut Milk, Grated Jaggery, Turmeric Powder, Cardamom Powder, and Dry Ginger Powder. Put Fresh Coconut Milk in a vessel. Add Grated Jaggery, Turmeric Powder, Cardamom Powder, and Dry Ginger Powder in it. Mix them well.

Cover it and keep it aside. Check the batter consistency. Add Turmeric Powder, and Salt to the batter. Mix them well. Turn on the gas and put the Dosa Pan to heat. When it heats, spread some Oil. When the Oil heats, spread the Dosa in the Dosa pan. Make a structure like sponge dosa not like regular dosa. It is a little bit thicker than a regular one. Roast well Dosa from both sides. Hot, spongy, smoky flavored, and delicious Khaproli is ready to serve. Put Dosa on a plate. Put Sweet Coconut Milk in it and rest it for 5 – 8 minutes. The taste of soaked Khaproli in Sweet Coconut Milk is amazing.

khaproli

2.Kadamb

Kadamb is a unique Konkani breakfast dish. Kadamb is made with Idli Rawa, Grated Madrasi Cucumber, Wet Grated Coconut, Wet Turmeric Leaves, Salt, and Water. Wash well Madrasi Cucumber and remove the outer skin of it. Wash again and grate it. Put Idli Rawa in a vessel, add grated Madrasi Cucumber, wet grated Coconut, and Salt in it. Mix them well. Add a little water, the consistency of the batter is thick. Cover with a plate and rest it for 15 – 20 minutes. Take two wet Turmeric Leaves. Put one leaf horizontally and put another leaf vertically on it. Make a structure like a plus sign.

Put the Kadamb mixture on the center of the leaves. Close all the sides of the leaves. Make a structure like a Pocket. Make all Kadamb like it. Add some water to the steamer. Take a plate and brush it with Oil. Put Kadamb mixture leaves on a plate. When water boils, put a Kadamb mixture leaves plate in a steamer. Close with a lid and cook for 30 – 35 minutes on medium flame. The aroma of turmeric leaves comes into Kadamb. Hot, tasty, aromatic, and healthy Kadamb Is ready to serve. Though it is an Idli type; its structure is unique to regular Idli. It looks like a pocket. Serve it with fresh Coconut Chutney.

kadamb

3.Poha Chutney

Poha Chutney is an instant Konkani breakfast dish. Poha Chutney is made with Thin Pohe (Flattened Rice), Wet Grated Coconut, Grated Jaggery, Red Chilli Powder, Sambar Powder, Salt, Oil, Mustard Seeds, Asafoetida, Curry Leaves, and Dry Red Chilli. Take a bowl, and put wet grated Coconut in it. Add grated Jaggery, Red Chilli Powder, Sambar Powder, and Salt in it. Mix all ingredients well with your hands. For Tadka, turn on the gas. Put Tadka pan on the gas and put some Oil. When Oil heats, put Mustard Seeds, Asafoetida, Red Chilli, and Curry Leaves in it. When roasted well, turn off the gas. Put this Tadka on wet grated coconut and other ingredients mixture. Put Thin Pohe in this mixture. Mix all ingredients well with your hands. Spicy, crispy, and tasty Poha Chutney is ready to eat.

poha-chutney

4.Taklyache Dangar

Taklyache Dangar is one of the healthy and tasty breakfast dishes in Konkan. Taklyache Dangar means Takla Vade (Pakode). Konkani people call Dangar to Vade. Takla is a healthy wild leafy vegetable available in the rainy season only. Taklyache Dangar is made with Takla Leaves, Toor Dal, Rice, Wet Grated Coconut, Dry Red Chillies, Sesame Seeds, Cumin Seeds, Turmeric Powder, Salt, Water, and Oil.

Pick out Takla Leaves from Takla Vegetable. Wash well Toor Dal and Rice 2 – 3 times. Soak them for 2 hours. Drain all water from the Dal and Rice by using a strainer after 2 hours. Put drained Dal, Rice, and Red Chillies in a mixer jar. Make a rough paste. Put the paste in a bowl. Add Wet Grated Coconut, Sesame Seeds, Cumin Seeds, Turmeric Powder, and Salt in it. Mix them well. Wash well Takla Leaves. Chop the Takla Leaves finely. Put finely chopped Takla Leaves in the paste mixture. Mix all ingredients well. Take a small portion of the mixture and make a structure like a Pakoda.

Put a Kadhai on the gas. Turn on the gas and put Oil in it. When Oil boils, put Dangar (Pakode) in it. Deep fry them on medium flame. Hot, spicy, crispy, healthy, and tasty Taklyache Dangar is ready to serve. Taklyache Dangar and Coconut Chutney are incredible.

taklyache-dangar

5.Aambyach Sandan

Sandan is a unique and very famous sweet dish of Konkan. Aamba (Mango) and Konkan are bonded with each other. Sandan is a type of cake. Let’s see this unique and yummy dish recipe. Aambyach Sandan is made with Hapus Mango Pulp, Fresh Coconut Milk, Idli Rawa, Sugar, Wet Grated Coconut, and Eno Fruit Salt. Take a vessel, put Idli Rawa, Hapus Mango Pulp, Wet Dry Coconut, and Fresh Coconut Milk in it. Mix all ingredients well. Cover with a plate and rest it for 30 – 40 minutes. Take a cooker pot and grease it with Oil. Add Eno Fruit Salt and mix well.

Put the Mango Pulp mixture in the cooker pot. Put this cooker pot in the steamer. Turn on the gas, and put the steamer on the gas. Steam the Mango Pulp mixture for 20 – 25 minutes on medium flame. Check after 25 minutes by using a toothpick or knife. If not cooked, rest for another 5 – 8 minutes. Check and turn off the gas. When cools down, put the mixture on a plate. You can garnish it with dry fruits if you like. Cut it into pieces. Sweet, and yummy Aambyach Sandan is ready to serve. Serve it with Ghee or Seet Coconut Milk.

aambyach-sandan

6.Undi

Undi is a traditional Konkani breakfast dish. Undi is made with Rice Rawa, Wet Coconut Pieces, Salt, Ghee, Mustard Seeds, Asafoetida, Fenugreek Seeds, Urad Dal, Curry Leaves, Chilli Flex, Oil, and Water. Take a vessel and put Rice Rawa in it. Mix well and cover with a plate. Rest the batter for 30 minutes. Take a mixer jar, and put Wet Coconut Pieces in it. Add water and make a Coconut Puri. Put this Coconut Puri in Rice Rawa batter. Add some Salt and mix all ingredients well. For Tadka, put a Kadai on the gas.

Turn on the gas, and put some Ghee in it. When the Ghee heats, put Mustard Seeds, Asafoetida, Fenugreek Seeds, Curry Leaves, Urad Dal, and Chilli Flex in it. Roast them well. Put Rice Rawa batter in it and mix well. Stir continuously and cook until it becomes like dough. Make sure the mixture does not stick to Kadhai. When cooked well, turn off the gas. Keep it aside until it cools down. Add some water to the steamer. Put the steamer on the gas and turn on the gas. Grease a steamer plate with Oil.

Take a small portion from the Rice Rawa mixture and make a structure like a ball. Press a little in the center by using a finger. Make all Undi’s like this way. Put them on the steamer plate. Put this plate on the steamer. Cover with a lid or a plate. Cook for 18 – 20 minutes. Turn off the gas. Healthy, and delicious Undi is ready to serve. Serve it with Jaggery Water, or, Coconut Chutney.

undi

7.Kayloli

Kayloli is one of the traditional Konkani breakfast dishes. It is a type of Instant Dosa or Dhirde. Kayloli is made with Rice Flour, Semolina, Chopped Green Chilli, Red Chilli Powder, Turmeric Powder, Salt, Milk, Water, and Oil. Put Rice Flour in a bowl. Add Semolina, Chopped Green Chilli, Red Chilli Powder, Turmeric Powder, and Salt in it. Mix all ingredients well. Put some Milk in the mixture and mix well with the whisk.

Add some Water and mix well. Cover with a plate and rest the batter for 10 – 15 minutes. Put a Dosa Pan on the gas. Turn on the gas and spread some Oil in the pan. When the Oil heats, spread the Dosa batter in the pan. Spread some Oil and cover the pan with a lid. Cook for 2 – 3 minutes. Open the lid, and roast the Dosa from another side. Hot, healthy, spicy, and tasty Kayloli is ready to serve. Kayloli with Coconut Chutney or Tomato Chutney are incredible.

kayloli

8.Tikk Roti

Tikk Roti is a spicy and delicious Konkani breakfast dish. Konkani people call Tikhat or Spicy as Tikk and Roti means Puri. We can call it Spicy Puri. Tikk Roti is made with Wheat Flour, Wet Grated Coconut, Green Chilli, Cumin Seeds, Asafoetida, Curry Leaves, Turmeric Powder, Salt, Chopped Coriander Leaves, Water, and Oil. Take a mixer jar, and put Wet Grated Coconut in it. Add Gen Chilli, Cumin Seeds, Curry Leaves, and Chopped Coriander Leaves in it. Make a smooth paste. Put some Wheat Flour on a plate.

Add Asafoetida, Turmeric Powder, and Salt in it. Mix well and add some Water. Knead well and make a soft dough. Cover it and rest for 30 minutes. Knead well again. Take a small portion from it, and flatten it like a small roti (puri). Put Kadhai on the gas, and add Oil to it. Turn on the gas. When Oil boils, put roti in it and fry well. Hot, spicy, crispy, and tasty Tikk Roti is ready to serve.

tikk-roti

9.Kakdiche Or Tavasache Patole

Kakdiche Or Tavasache Patole is a traditional and authentic sweet dish in Konkan. It is mainly cooked during Festivals such as ‘Lord Ganesh Festival’ and ‘Nag Panchami’. Tavas is a big cucumber and Kakdi is a regular cucumber that is easily available in the market. Generally, Tavas is used in Konkani cuisine. Kakdiche Or Tavasache Patole is made with Tavas or Kakdi, wet Grated Coconut, Grated Jaggery, Poppyseeds, Cardamom Powder, Rice Flour or Rice Rawa, Ghee, Salt, Water, and Turmeric Leaves. Take a Tavas and wash it well. Remove the outer skin of the Tavas and seeds. For stuffing, put a frying pan or vessel on the gas. Turn on the gas and put some Ghee in it.

Put Poppyseeds in it. Roast well. Add Wet Grated Coconut, Grated Jaggery, Cardamom Powder, and a pinch of Salt in it. Mix them well. Cook until it becomes thick. When the texture becomes thick, turn off the gas. Sweet stuffing is ready. Let it cool down. Put a vessel on the gas and add water to it. Turn on the gas. When Water boils, put some Ghee and Salt in it. Put Grated Tavas in it. Add Rice Flour or Rice Rawa. Cover with a plate for 2 minutes. Remove the plate and mix all ingredients well. Turn off the gas. Take a big plate and put the hot Rice Flour and Tavas mixture in that plate. We have to knead this hot mixture fastly. Use Glass or Cotton Cloth to knead. Knead this hot mixture by pressing the base of the glass. When mix well, knead with hands and make a soft dough.

Wash well Turmeric Leaves and cut their tip. Take one Turmeric Leaf and grease it with water. Take a small portion from the Rice Flour dough. Little knead by fingers in a cylindrical shape. Put it on the Turmeric Leaf and pat it with your fingers. Put sweet stuffing on one side of it. Close another side with Turmeric Leaf. Close all the sides well. Make all Patole like this way. Put some water in a steamer and put it on the flame. Put Patole on a steamer plate. Put this plate on the steamer. Steam the Patole in the steamer for 10 – 12 minutes. The Aroma of Turmeric Leaves is fantastic while steaming. Turn off the flame. Sweet, healthy, aromatic, and delicious Kakdiche Or Tavasache Patole is ready to serve. Patole and Ghee are incredible.

kakdiche-or-tavasache-patole

10.Kanheri

Kanheri is a traditional Konkani breakfast dish. Kanheri is also known as ‘Gurgutya Bhat’ in Konkan as it is very soft. It is a Kid’s favorite dish. Kanheri is made with Rice Kani (Broken Rice), Salt, Grated Ginger, Cumin Powder, Black Pepper Powder, Water, and Ghee. Put a vessel on the gas. Turn on the gas and put some Ghee in it. When the Ghee heats, put Rice Kani in it and roast well. Add Grated Ginger, Cumin Powder, and Black Pepper Powder in it. Mix them well. Roast for some time. Add Water according to Rice Kani consistency. Put some Salt and let it boil. When boiled, cover with a plate. Cook for 15 – 20 minutes. Check-in between, add some water if required. When cooked well, turn off the gas. Hot, soft, healthy, and yummy Kanheri is ready to serve. You can taste it with Metkut, Ghee, Poha Papad, and Pickle.

kanheri

11.Kakdiche Or Tavasache Vade

Kakdiche Or Tavasache Vade is one of the traditional and authentic Konkani dishes. It is mainly cooked in the ‘Lord Ganesha Festival’ for offering ‘Lord Gauri Maa Pooja’. Kakdiche Or Tavasache Vade is made with Kakdi or Tavas, Green Chilli Paste, Rice Flour, Cumin Seeds, Turmeric Powder, Asafoetida, Salt, Chopped Coriander Leaves, and Oil. Wash well Tavas and clean by removing the outer skin and seeds from it.

Grate the Tavas. Take a bowl, and put Grated Tavas in it. Add Green Chilli Paste, and Chopped Coriander Leaves in it. Mix them well. Put Rice Flour according to Tavas extracted water consistency. Tavas extracts water, so we don’t need to add extra water. Add Turmeric Powder, Asafoetida, and Salt in it. Mix well and knead well. The consistency of the dough must be thick. Cover with a plate and rest it for 30 minutes.

Take a banana leaf or plastic paper. Grease it with Oil. Take a small portion of the dough. Grease fingers with water and make a small puri by patting on the banana leaf. Make all Vade this way. Put a Kadhai on the gas and add Oil to it. Turn on the gas. When Oil boils, put Puri in it and deep fry. Hot, spicy, crispy, and yummy Tavasache Vade are ready to serve.

kakdiche-or-tavasache-vade

12.Sanna Polo

Sanna Polo is one of the healthy and famous Konkani breakfast dishes. Sanna Polo means Cabbage Dosa. Sanna Polo is made with Rice, Finely Chopped Cabbage, Wet Grated Coconut, Dry Red Chillis, Tamarind, Chopped Onion, Chopped Coriander Leaves, Salt, Oil, and Water. Wash well Rice and soak it for 6 – 7 hours. Soak Dry Red Chillis in hot water for 10 minutes. Take a mixer jar, put Wet Grated Coconut, Soaked Dry Red Chillis, and Tamarind in it. Grind well. Add soaked Rice in this paste and grind well again. Make a smooth Paste.

Put this paste in a bowl, and add Finely Chopped Cabbage, Chopped Onion, Chopped Coriander Leaves, and Salt in it. Mix all ingredients well. Add a little water if required. Make a Dosa batter. Put a Dosa Pan on the gas. Turn on the gas. Spread some Oil on the Dosa Pan. When the Oil heats, spread the Dosa batter. Don’t make a big Dosa, spread it like a Fulka size. Spread some Oil and cover it. Let it cook for 2 minutes. Open the lid, and roast well by another side. Hot, healthy, spicy, sour, and tasty Sanna Polo is ready to serve. Sanna Polo and Coconut Chutney are incredible.

sanna-polo

13.Kele Mulik

Kele Mulik is a traditional sweet dish in Konkan. Kele Mulik means ‘Keliche Modak’; mainly cooked at ‘Lord Ganesha Chaturthi’. Kele Mulik is made with Big Banana, Grated Jaggery, Wheat Flour, Cardamom Powder, Nutmeg Powder, Salt, and Oil. Take a bowl, and smash well a Big Banana in it. Put Grated Jaggery, Cardamom Powder, Nutmeg Powder, and a pinch of Salt in it. Mix all ingredients well. Cover with a plate and rest for 10 – 12 minutes. Put Wheat Flour according to the mixture consistency. Mix them well. Cover it and rest it for 15 minutes. Till then, put a Kadhai on the gas. Put some Oil and turn on the gas. Take a small portion from the Banana mixture and make a small pakoda. Make all pakoda’s like this way. When Oil boils, put them on it and deep fry. Sweet, crispy, and delicious Keli Mulik is ready to serve.

kele-mulik

14.Kolache Pohe

Kolache Pohe is a healthy and instant Konkani breakfast dish. Kolache Pohe is made with Flattened Rice, Fresh Coconut Milk, Tamarind, Grated Jaggery, Green Chilli Paste, Dry Red Chilli, Ghee, Cumin Seeds, Asafoetida, Curry Leaves, and Chopped Coriander Leaves. Wash Flattened Rice well. Drain all water from it and cover. Res it for some time. Soak Tamarind in hot water for 30 minutes. Mash well-soaked Tamarind in that water. Take a Tamarind Pulp with the help of a strainer. Put Grated Jaggery in it. Take Fresh Coconut Milk in a bowl. Coconut Milk must be thick.

Put Tamarind Pulp and Grated Jaggery mixture in Coconut Milk. Rest it until Jaggery melts in it. When Jaggery melts, add Green Chilli Paste, and Chopped Coriander Leaves in it. Mix all ingredients well. For Tadka, put a Tadka Pan on the gas. Turn on the gas. Put some Ghee in Tadka pan. When the Ghee heats, put Cumin Seeds, Asafoetida, Curry Leaves, and Dry Red Chilli in it. When roasted well, turn off the gas. Put this Tadka in a Coconut Milk mixture. Sweet, spicy, sour, and tasty Kol is ready. Serve this Kol with washed Flattened Rice. Kolache Pohe is ready to eat. Kolache Pohe and hot Poha Papad are incredible.

kolache-pohe

15.Thiksaniche Maskat

Thiksaniche Maskat is a traditional Konkani breakfast dish. Thiksaniche Maskat means Spicy Wheat Flour Dosa. It is made with Wheat Flour, Wet Grated Coconut, Cumin Seeds, Chopped Green Chilli, Turmeric Powder, Salt, Chopped Corainder Leaves, Oil, and Water. Take Wheat Flour in a pot. Add Wet Grated Coconut, Cumin Seeds, Chopped Green Chilli, Turmeric Powder, and Salt in it. Mix them well. Add Water according to batter consistency. Add Chopped Coriander Leaves and mix well. Put a Dosa Pan on the gas. Turn on the gas and spread some Oil. Spread the Dosa batter. It must be a little thicker than a regular one. Roast well Dosa from both sides. Hot, spicy, and delicious Thiksaniche Maskat is ready to serve. Serve it with Coconut Chutney.

thiksaniche-maskat

16.Olya Fenya

Olya Fenya is a dish like ‘Rice Papad’ which is made in the summer season. Olya Fenya is made with Rice, Green chili paste, Cumin Seeds, Salt, and Water. Wash well Rice and put it on a cotton cloth for soaking. When soaked well, grind it. Take ground Rice in a vessel and add water to it. Mix them well and cover with a plate. Keep it aside for overnight or at least for 14 – 15 to ferment. The next morning, add Green Chilli Paste, Cumin Seeds, and Salt in it. Olya Fenya batter is ready. Mix them well. Put some water in a vessel or steamer. Put this vessel on the gas and turn on the gas. Take a big plate and put one big spoon of Olya Fenya batter in the center. When water boils, put this batter plate from the batter side above the vessel or steamer. Steam it for 3 – 5 minutes. Remove the plate from the vessel, and remove Olya Fenya with the help of the needle. Make all Olya Fenya like this way. Healthy, and tasty Olya Fenya is ready to serve. Serve it with thick Curd or Chutney.

olya-fenya

17.Biscuit Roti

Biscuit Roti is an authentic Konkani dish. It is a type of Kachori. Biscuit Roti is made with Semolina, All-Purpose Flour, Wet Grated Coconut, Turmeric Powder, Red Chilli Powder, Sambar Powder, Sugar, Urad Dal, Mustard Seeds, Curry Leaves, Salt, Oil, and Water. Take a bowl, and put Semolina in it. Add All-Purpose Flour, Turmeric Powder, and Salt in it. Mix them well. Add some hot Oil and mix all ingredients well. Add some water and knead well. Make a soft dough. Cover it and rest for 30 minutes. Till then, make a stuffing. Put a frying pan on the gas, and put some Oil in it.

Turn on the gas. Add Mustard Seeds, Urad Dal, Curry Leaves, and some Semolina in it. Roast them well. Add Red Chilli Powder, Sambar Powder, Turmeric Powder, and some Sugar in it. Roast again well. Turn off the gas. Put Wet Grated Coconut in it and mix them well. Roti stuffing is ready. Take a small portion from that dough, and flatten a small puri. Put Coconut stuffing in it and close well. Make a ball-like structure. Make all Roti’s like this way. Put a Kadhai on the gas, and put Oil on it. Turn on the gas. When Oil boils, put Roti’s in it and fry them well. Hot, spicy, and delicious Biscuit Roti is ready to serve.

biscuit-roti

18.Hindori

Hindori is one of the traditional sweet dishes in Konkan. It is mainly cooked in Festive Seasons. Hindori is made with Pohe (Flattened Rice), Wet Grated Coconut, Grated Jaggery, Water, Ghee, Cardamom Powder, and Dry fruits like Almonds, Cashew Nuts, and Chopped Pistachio. Put a fry pan on the gas, and put Flattened Rice in it. Turn on the gas and roast Flattened Rice for some time until it becomes crispy. Take a mixer jar, and put Almonds, and Cashew Nuts in it. Make a dry fruit powder.

When Flattened Rice cools down, grind it in a mixer jar. Flattened Rice Powder is ready. Put a fry pan on the gas, and put Flattened Rice Powder in it. Turn on the gas and roast it. Add wet-grated coconut in it and mix them well. Add Ghee and Dy frit Powder in it. Roast all ingredients well. Take a vessel and Water in it. Put this vessel on the gas. Turn on the gas. When Water boils, put Grated Jaggery in it. Mix well and rest it on the flame, until Jaggery melts. When Jaggery melts, put Roasted Flattened Rice mixture in it.

Mix well and fry well. Put Cardamom Powder in it and mix well. Fry well until becomes a dough-like structure. Turn off the gas. Take a small bowl and grease it with Ghee. Put some Chopped Almonds, and Chopped Pistachio in it. Put the fried Flattened Rice mixture with a spoon. Pat well with a spoon. Take a plate and put the mixture from a bowl in it. You can give a Modak shape also. Sweet, healthy, and tasty Hindori is ready to serve.

hindori

19.Rulavoo And Phovoo

Rulavoo And Phovoo are regular Konkani breakfast dishes. Rulavoo means Rava (Semolina) Upma and Phovoo means Thin Flattened Rice Upma. Though they are different dishes, they are served together in Konkan. Rulavoo is made with Semolina, Wet Grated Coconut, Chopped Green Chilli, Asafoetida, Mustard Seeds, Cumin Seeds, Chopped Onion, Curry Leaves, Urad Dal, Oil, Water, Ghee, Salt, and Sugar.

Put a Kadhai on the gas and add some Oil to it. Turn on the gas. When Oil heats, put Mustard Seeds, Cumin Seeds, Asafoetida, Curry Leaves, and Urad Dal in it. Roast them well. Add Chopped Green Chilli, and Chopped Onion in it. Roast well until the Onion becomes soft. Add Semolina, and Ghee to it. Mix all ingredients well and roast for 5 – 8 minutes. Put hot Water and mix well. Add Wet Grated Coconut, Salt, and Sugar in it. Mix all ingredients well. Cover with a plate and cook for 5 – 8 minutes.

Hot, spicy, and soft Rulavoo is ready. Phovoo is made with Thin Flattened Rice, Wet Grated Coconut, Dry Red Chillis, Coriander, Cumin Seeds, Salt, and Sugar. Put a frying pan on the gas. Turn on the gas. Put Coriander, Cumin Seeds, and Dry Red Chillis in it. Roast them well and turn off the gas. When it cools down, make a Spices Powder in a mixer. Take a bowl, and put Thin Flattened Rice in it. Add Wet Grated Coconut in it and mix well. Cover with a plate and rest it for 15 – 20 minutes. Add roasted Spices Powder, Salt, and Sugar in it. Mix all ingredients well. Spicy, and tasty Phovoo is ready to serve. Serve both dishes on a big plate.

rulavoo-and-phovoo

20.Khandvi

Khandvi is one of the traditional sweet dishes in Konkan. It is mainly cooked in Festive Seasons. Khandvi is made with Rice Rawa, Grated Jaggery, Wet Grated Coconut, Ghee, Chopped Dry fruits, Cardamom Powder, and Water. Put a frying pan or Kadhai on the gas. Turn on the gas and put some Ghee in it. When the Ghee heats, put Chopped Dry fruits, and Rice Rava in it. Roast them well.

Add Wet Grated Coconut in it and mix well. Roast for 3 – 5 minutes. Add hot water and Grated Jaggery in it. Mix them well. Cover it with a plate and steam for 5 – 8 minutes. When the mixture absorbs water, put Cardamom Powder and Ghee in it. Mix them well. Cover again and steam for 5 – 8 minutes. When the texture of the mixture becomes thick, turn off the gas. Grease a plate with Ghee. Put the Khandvi mixture on a plate and pat it well with a spoon. When the Khandvi mixture cools down, cut into pieces like a Burfi structure. Sweet, healthy, and yummy Khandvi is ready to serve. Khandvi and Milk are incredible.

khandvi

The list of dishes is still not completed as Konkani Cuisine contains a variety of dishes. I tried to give information about the most famous dishes. All these dishes are healthy and easy to prepare. Mostly Jaggery is used in sweet dishes; I have started and ended this article with sweet dishes. You must try these healthy and delicious Konkani breakfast dishes at home.