Thousoli

Another amchi dish from the heart of Konkani land is this quick and healthy breakfast item - Thousoli. Thousoli (Cucumber dosa) derives its name from the konkani word for cucumber i.e thoushe. This is served with white chutney and tastes great!

Recipe:

Ingredients:

Rice Flour - 1 cup

Cucumber - 1 (Grated)

Salt - to taste

Coconut - 1/2 cup (Grated)

Water - 1 cup

Oil - for making dosas

Preparation:

1. Mix rice flour, grated cucumber, grated coconut, salt and water. Make sure you mix well so that no lumps are formed.

2. Heat a pan, put 1 tsp oil and spread over the pan. Put a big spoon of batter and spread it on the pan. Allow some time for it to cook. Turn it around when done so that the other side now cooks.

This is best eaten with white chutney on the side.

White Coconut Chutney

Almost every other day for breakfast, my mom used to make this white coconut chutney as a side for idlis, urda vada, batata vada and her many varieties of dosas. She used to sometimes also make the red coconut chutney - the difference between the two being the kind of chillies you use for preparing it - this one is prepared with green chillies and the red one, of course with the dry red chillies. The recipe for this chutney is very simple as you can see below. 

Recipe:

Ingredients:

Coconut - 1 cup (Grated)

Green Chillies - 2

Tamarind - a small piece

Salt - to taste

For tadka:

Mustard seeds - 1 tsp

Curry leaves - 6

Hing - a pinch

Oil - 2 tsp

Preparation:

1. Grind coconut, green chillies, tamarind and salt into a fine paste.

2. For the tadka, heat oil in a pan, add mustard seeds and let it splutter, next add curry leaves and hing. Add this sizzling tadka into the grinded paste.

White chutney is ready!

Masala Dosa Masala

Many of us love the Masala Dosa - not just any dosa, but the masala dosa. Obviously the aloo masala served with the dosa appeases our palate the most. Well, this delightful dish is also served with puri and chapathi. Making this dish has been quite a challenge - although its a very simple recipe, I just couldn't get the restaurant style taste during my attempts. Luckily, one fine day, my hubby made it and many memories came gushing down. I was elated to learn the perfect recipe, better than in any restaurant I had. Take a bow, here comes the awesome recipe.

Recipe:

Ingredients:

Oil - 4 tsp

Peanut - 2 tsp

Mustard seeds - 1 tsp

Hing - small pinch

Onion - 1/2 (chopped)

Ginger - 1/2 tsp (grated)

Turmeric powder - 1/2 tsp

Salt

Green chillies - 2

Curry leaves - 6 (chopped)

Potato - 2.5

Water - very little

Sugar - 1tsp

Lemon juice - 1 tsp

Garam masala - 1/2 tsp

Preparation:

1. Pressure cook the potatoes until three whistles and keep aside. Once it cools down, remove the skin and mash it.

2. Heat oil in a pan. Once heated, add peanuts and let it fry for few mins.

3. Add mustard seeds and let it crackle, then add hing and onion. Fry till the onion  cooks.

4. Next add grated ginger, turmeric powder, salt, green chillies, curry leaves, and mashed potato. Add a little water if the curry looks dry.

5. Add sugar, lemon juice and garam masala and mix it well.

Aloo Masala is ready!

Alternate way to present it - Below we've used avacado skin to present.