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Konkani Recipes

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Click here to read more Konkani (GSB) Recipes.
Please send your opinions, feedbacks, articles to shshenoy at

1. Daali Thoi:
• 1 cup Toor Dhal
• 3 Green Chillies - slit
• Salt to taste


• 2 table spoon oil
• 1/2 teaspoon Mustard seed
• 1 sprig curry leaves
• 2 Red Chillies, break into bits
• Large pinch of asafoetida powder


• Wash and pressure cook the dhal for five - seven minutes
• When the cooker cools down, open and beat the cooked dhal with egg beater
• Add enough water so that the dhal is of the consistency you like.
• Add the green chillies and salt to taste
• Bring to boil
• Remove from flame and season

For Seasoning:
• Heat Oil
• Add mustard seeds
• When they splutter, add red chillies and curry leaves
• Then add asafoetida powder, pour this into the dhal

2. Pathrado or Pathrode:
Pathrado is usually prepared using colocasia leaves usually grown in the garden during Monsoon. Few of these leaves are very very itchy. So one should be very careful while using these leaves.

• 5 colocasia / collard green leaves
• 3/4 cup fresh / frozen coconut
• 1/4 cup toor dal
• 1 table spoon rice
• 1 tea spoon urad dal
• 1/2 tea spoon coriander seeds
• 1 tea spoon jaggery
• 4 - 5 red chillies
• 1/2 tea spoon tamarind
• Oil
• Salt

Soak toor dal in water for about half an hour. Heat oil and fry urad dal and coriander seeds. Grind them with coconut, rice, soaked dal, tamarind, jaggery and salt without adding water (if required, add very little water). Remove the thick veins of the leaves. With the help of pestle, slightly crush all the veins (this makes rolling and cooking easier). Apply a layer of masala on the leaf. Keep another leaf on the first leaf and repeat till all the leaves have a masala coating on them. Roll them. Cut with a sharp knife to thin rounds and arrange them in a vessel (preferably use the vessels that comes with cooker). Steam them for around 15min. Leave cooker/steamer for another 10 min before taking out the pathrado. Serve with or without coconut oil. Any left over pathrados are rolled in sooji / rava and fried on the tava (since they become a bit hard when refrigerated) before serving for the next meal, to make them soft and fresh.

3. Kolmbo:
A traditional Konkani Sambar. Usually this is served with rice. Can also be served with idli or dosas.

• 1/2 cup toor daal
• 1/2 cup grated fresh / frozen coconut
• 1 tea spoon chana daal
• 1 tea spoon coriander seeds
• 1 tea spoon mustard seeds
• 1/2 tea spoon cumin seeds
• 1/4 tea spoon methi seeds
• A pinch asafoetida
• 7 - 8 curry leaves
• 1/2 inch piece cinnamon(optional)
• 5 - 6 cloves(optional)
• 5 - 6 red chilies
• Vegetables - green beans, carrot, cauliflower, tomato, potato, drumsticks
• Oil
• 2-3 strands coriander leaves
• A pinch turmeric
• Salt

Cook daal with little turmeric and 2 drops of oil (turmeric and oil help daal to cook early). Cook vegetables separately. Heat 1 tea spoon oil and fry ingredients from chana daal to red chillies. Add coconut and fry for 2 - 3 minutes. Grind to a thin paste. Heat cooked daal, add vegetables, ground masala and salt. Heat for 5 - 10 minutes. Garnish with coriander leaves. Heat 1tspn oil. Add mustard seeds, when they start popping, add curry leaves. Add this seasoning to the cooked sambar. Serve hot with rice.

4. Batata Song:
Usually this is very tatty with curd rice. Can also be served with idli or dosas.

• 4 big potatoes boiled and cut into cubes
• 2 medium onion (s) sliced finely
• 1 big tomato(es) chopped finely
• 1 teaspoon (s) red chili powder or as per taste
• ½ teaspoon (s) tamarind paste or as per taste
• 4 tablespoons oil
• salt to taste

Heat oil on medium level in a pan for about 2 minute(s). Add finely sliced onions and fry on medium heat till they are lightly browned. Now add red chilly powder and fry for a few more seconds on low heat till you get a good roasted aroma. Add chopped tomatoes and fry again on medium / low heat for 3 minute (s) or till the tomatoes are tender and the oil has left the sides of the pan. Add now the tamarind paste and the boiled potato cubes. Sprinkle some water and salt to taste. Mix thoroughly. Cover and keep on low heat for about 4 minutes.

5. Khotto (Idlis in jackfruit leaves)
Usually this is very tasty with coconut chatney.

• jack fruit leaves baskets
• Coconut Chutney
• Khotto batter

Making jack fruit leaves baskets:
Baskets are made with 4 jack fruit leaves and thin sticks (called as “shigir” in Konkani). These sticks are either got from the betel nut tree or coconut tree. Hold Four jack fruit leaves with ends one upon another. Fix one leaf to the second with the help of stick. Five small sticks are necessary to hold all the leaves together. Now fold two adjacent leaves taking care there is no space in between. If there are small holes, the batter comes out. Cut the tips / ends of the three leaves. Leave one as it is so that when the ‘Batter’ is cooked, it can be lifted easily.

Making Coconut Chutney:
Grated coconut 2 cup, green chillies 8 - 10, coriander leaves ¼ cup, curry leaves (few springs), tamarind pulp 2 tea spoons, salt to taste, hingu and fried gram ¼ cup.
Mix all the ingredients together. Later grind it in the mixie to fine paste. Serve it with dosa / onion uttappa.

Khotto Batter Ingredients:
1 cup urad dal
2 cups idli rava (rice sooji) or 2 cups rice

PS: Idli rava, also called as rice rava or rice sooji, is available in market with the name “Idli rava (Cream of rice)”. If this is not available, use 2 cups of rice instead. Soak rice for around 4 - 5 hrs. Then let the water go by spreading it on cloth for around 30mins. When all water is gone, grind (without any water) to a coarse powder (of coarse sand consistency).

Khotto Batter preparation Method:
Soak dal for around 4 - 5 hours. Grind it to a very smooth paste (Do not add too much water; just add as much as needed). Touch the batter and no pieces of dal should be felt. The more it is ground, the better. Once it is ground very soft, some bubbles can be found on the surface, the more the bubbles, the better is the batter. Wash the rava with water(if rava is prepared at home, no need to wash it again) and grind it for 5-6 seconds, do not grind more than that, just to make the rava a bit fine. Some people do not grind the rava, but most of the times the ready made rava is too coarse and grinding it makes the Idlis turn out softer.

If you have more time in hand, grind the dal previous day afternoon and mix the rava in the night. Add salt and mix well (When dal is completely ground, the rava can be added to mixer and ground 5 - 6 seconds as explained earlier to speed up the process. But make sure the dal is completely ground before adding the rava).
Keep the batter in a warm place overnight. or it on warm gas stove, after all the cooking is been finished. Check in the morning if the batter is fermented. The volume would have increased. If it looks same as the previous day, it is better not to steam it, the kotto become like stone and everything has to be discarded. Instead make some dosas with the batter. There is no point in keeping it for one more night, because the kotto would become sour. Pour the fermented kotto batter in jack fruit leaves baskets. Steam in steamer / cooker.

Serve hot with coconut chatney.

The other most popular combination is called “hittu - hinga udak“ (hittu with asafoetida water). Hittu with few drops of coconut oil, asafoetida water, ginger pieces, fresh grated coconut, salt and green chilies. While eating, the hittu is powdered using hand; chilies are crushed in salt and mixed with coconut - asafoetida water – salt - ginger. Then the hittu powder is mixed with this coconut mixture. Few drops of coconut oil are put on top. This tastes so amazing that once you eat it, you will never ever forget the taste.

6. Goli Baje:
This can be prepared instantaneously and Usually this is very tasty with cocunut chatney. “.

• 1 and 1/2 cups maida (all purpose flour)
• 1 tea spoon gram flour (besan)
• 3/4 cup curd or yogurt or buttermilk
• 1 tea spoon finely chopped ginger
• 1 tea spoon finely chopped green chilies
• 3 - 4 leaves curry leaves
• A pinch asafoetida (optional)
• 1/2 tea spoon baking soda
• 1 tea spoon sugar
• Salt Oil

Mix all the ingredients (except oil) into dough. Dough should not be very very thick or very thin. Leave the dough for around 30mins. Make small balls of the dough and drop into hot oil. Deep fry. Serve hot with chutney.

7. Jeer - mirya kadi (Jeera -Pepper Kadhi):
It is good for health. A lot of garlic is added to this gravy to give that amazing aroma.

• 1 cup fresh / frozen coconut
• 1 tea spoon cumin seeds (jeera)
• 1 tea spoon coriander seeds
• 6 - 7 peppercorns
• 3 - 4 red chillies
• 1/4 tea spoon tamarind extract or 1 - 2 pieces of normal tamarind
• 1 - 2 tea spoons finely chopped garlic
• Oil
• Salt Oil

Heat oil and fry cumin, coriander seeds, pepper and red chillies. Grind with coconut, tamarind and salt. Heat the ground masala with sufficient water (to a consistency of sambar) for 10min. Heat oil in a pan. Add garlic, when they turn to brownish, add to the cooked masala. Serve with hot rice.

8. Sanna Polo:
“Sanna” means “Small”, the name comes from the size of these dosas. Usually three small dosas are made on a tava at a time. It’s a well known dish in South Kanara.

• Dosa rice 3/4 cup
• Toor dal 3/4 cup
• Roasted Dry Red chillies 4 - 6
• Small onions (Chopped finely) 2
• Cabbage (Chopped finely) 1/2 cup
• (Instead of Cabbage you can add any choice of your vegetables to it to give it a personal touch)
• Tamarind extract 1 tea spoon
• Coconut 1 cup
• Hing (Asafoetida) A pinch
• Oil
• Salt

Soak rice and dal separately for about an hr each and drain. Set aside. Blend together the coconut, red chillies and tamarind to a fine paste. Add the toor dal and blend again to get a smooth paste, adding very little water when blending. Add the hing, salt and drained rice and blend again to get a smooth - coarse consistency.
To this blended mixture, add the chopped cabbage and onions. Mix well. Heat the tava, applying a little oil. Pour small dosas (can put three dosas at a time on the normal size tava). Fry on both side till they turn brownish.

Serve hot.

9. Sevaya Payasu:
Sevaya Payasu is a delicious Konkani GSB sweet recipe which is liked by one and all.

• Milk - 500 ml
• Semiya - 1 cup
• Sugar - 1 & 1/2 cup
• Cardamom powder - 1/4 tea spoon
• Cashew Nuts - 10 whole
• Raisins - 15
• Ghee - 2 teaspoon

Heat a pan with ghee. Toast the raisins till they become balloons. Then the cashew nuts to golden brown. They become crispy. Remove to plate and then roast the semiya or vermicelli. Remove to plate. In the pan, pour Milk and bring to boil. Simmer for 2 mins. Add little water if needed. Then sugar and let it dissolve. Then add the roasted semiya and mix well and simmer for 10 mins. Finally add the cashew nuts and raisins.

Serve hot.

10. Shevai (Rice Noodles):
Shevai is a very popular dish among konkanis. It is also made in a lot of other communities. The basic ingredients will be the same, however the proportions vary. Since preparing this Shevai is a time - consuming process, it is considered as a treat when prepared. A special Shevai - press called SHEVAI DANTE is available just to make this shevai. However it can also be made with the normal chakli - press. But it requires a little more effort.

• Rice – 3 cups
• Boiled rice (Red / White) – 1 cup
• Grated coconut – 1.5 cups
• Salt to taste

Soak the rice (both the types) for about 4 hours. Now grind the rice with the grated coconut to a smooth paste (like dosa batter) Steam this batter in little moulds like idlis. Infact, it can be cooked exactly like idlis. Now grease the shevai - press and press the shevai when the batter is hot. If the batter gets cold, it becomes very hard to press. This shevai is usually eaten with chutney or mango pickles. In this case, coconut oil is added to the shevai. If you have a sweet-tooth, shevai can also be had with godda – rossu (coconut milk).

Method for the Godda Rossu (Coconut Milk)
• Coconut – 1
• Jaggery
• Cardamom powder

Make coconut milk with the coconut by grinding it several times and straining. Add jaggery to taste and cardamom powder.

Courtesy: GSB Association, Mysore

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