vegetariansoy-free
konkani
Velli Ambat, Ukda Tandul and Sol Kadhi
Creamy Konkani white curry with fluffy rice & tangy sol kadi – a gut-friendly and comforting homestyle meal.
70 min
415 cal
6gProtein
41gCarbs
28gFat
3Recipes
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Crispy kelya phodi, a fiber-rich and energy-giving snack that's simply irresistible!
Crispy, pan-fried raw banana slices coated in a spicy semolina crust. This popular Goan side dish, also known as Kele Fodi, is quick to make and adds a delightful crunch to any meal, pairing perfectly with rice and dal.
Serving size: 1 serving
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Crispy kelya phodi, a fiber-rich and energy-giving snack that's simply irresistible!
This konkani dish is perfect for snack. With 138.17 calories and 2.44g of protein per serving, it's a kidney-friendly, low-sodium, low-fat, low-calorie, low-phosphorus, low-potassium option for your meal plan.
Prepare the Bananas: Wash the raw bananas thoroughly. Trim both ends. Peel the thick green skin using a peeler or a knife. Slice them into uniform roundels, about 1/4-inch thick. Immediately place the slices in a bowl of cold water to prevent oxidation and browning. Let them soak for 5-10 minutes.
Prepare the Coating: In a wide, shallow plate or tray, combine the fine rava, rice flour, red chilli powder, turmeric powder, hing, and salt. Mix with your fingers or a spoon until all the ingredients are evenly distributed.
Coat the Banana Slices: Drain the water from the banana slices completely and pat them dry with a kitchen towel. Take one slice at a time and press it firmly into the rava-spice mixture. Ensure it is evenly coated on both sides and the edges. Shake off any excess coating and set aside on a plate.
Shallow Fry the Phodis: Heat the coconut oil in a wide, heavy-bottomed pan or tawa over medium heat. To check if the oil is ready, drop a pinch of the coating mixture; it should sizzle immediately. Carefully arrange the coated banana slices in a single layer without overcrowding the pan. Fry in batches if necessary.
Cook Until Crispy: Fry for 3-4 minutes on the first side until it turns golden brown and crisp. Gently flip each slice using a spatula and fry for another 3-4 minutes on the other side until it is cooked through and has a beautiful crispy crust.
Drain and Serve: Once cooked, remove the Kelya Phodi from the pan and place them on a wire rack or a plate lined with a paper towel to drain any excess oil. Serve immediately while hot and crispy.