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
663 cal
11gProtein
95gCarbs
28gFat
3Recipes
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Aromatic Ponsa Idli, a unique sweet jackfruit delight! Gut-friendly and pure soul-satisfying comfort.
Discover a delightful Goan specialty! These sweet, steamed rice cakes are packed with the tropical flavor of ripe jackfruit and jaggery, with hints of fresh coconut and cardamom. A unique and delicious breakfast or snack.
Serving size: 1 serving
Wash the idli rice thoroughly under running water 3-4 times, or until the water runs clear. Soak the rice in ample fresh water for at least 4 to 6 hours.
After soaking, drain the water completely. Transfer the rice to a high-speed blender or mixie jar. Grind to a coarse, semolina-like texture (rava consistency). Add 1-2 tablespoons of water only if absolutely necessary to aid grinding. Transfer the ground rice to a large mixing bowl.
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Aromatic Ponsa Idli, a unique sweet jackfruit delight! Gut-friendly and pure soul-satisfying comfort.
This konkani dish is perfect for lunch. With 580.56 calories and 7.27g of protein per serving, it's a low-calorie option for your meal plan.
In the same blender jar (no need to wash), add the chopped ripe jackfruit, grated jaggery, and grated fresh coconut. Blend to a smooth, thick paste without adding any water. The natural moisture from the ingredients should be sufficient.
Pour the jackfruit-jaggery paste into the bowl with the ground rice. Add the cardamom powder and salt. Mix everything thoroughly with a spatula or clean hands until well combined. The final batter should be thick with a dropping consistency.
Prepare your steamer by adding 1-2 inches of water to the bottom pot and bringing it to a boil over medium heat. Generously grease the idli mold plates with ghee.
Pour the batter into each greased mold, filling it up to 3/4 full to allow space for expansion. Place the idli stand into the preheated steamer.
Cover the steamer and steam on medium heat for 12-15 minutes. To check for doneness, insert a toothpick into the center of an idli; it should come out clean. If not, steam for another 2-3 minutes.
Turn off the heat and let the idlis rest in the steamer with the lid on for 5 minutes. Carefully remove the idli stand and let it cool for another 2-3 minutes. Use a wet spoon to gently demold the idlis. Serve warm, drizzled with extra ghee.