

Velli Ambat, Ukda Tandul and Sol Kadhi
Creamy Konkani white curry with fluffy rice & tangy sol kadi – a gut-friendly and comforting homestyle meal.
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Sweet jackfruit dosas with creamy coconut chutney – a unique, energy-giving treat!

A sweet and fragrant Goan pancake made from ripe jackfruit pulp, rice, and jaggery. This traditional monsoon delicacy, also known as 'Ponsa Dosa', is soft, fluffy, and tastes incredible drizzled with a little ghee.
Serving size: 1 serving
Soak the Rice: Wash the rice 2-3 times until the water runs clear. Soak it in ample water for at least 4 to 6 hours.

A creamy, savory, and slightly tangy South Indian staple. This fresh coconut chutney is the perfect accompaniment for idli, dosa, vada, and upma. Made with freshly grated coconut and aromatic spices, it's finished with a classic tempering (tadka) that elevates its flavor.
Serving size: 1 serving


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Sweet jackfruit dosas with creamy coconut chutney – a unique, energy-giving treat!
This konkani dish is perfect for dinner. With 645 calories and 8.33g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Batter: Drain the soaked rice completely. In a blender, combine the drained rice, chopped ripe jackfruit, grated jaggery, and fresh coconut.
Grind to a Paste: Add 1/4 cup of water and grind to a smooth, thick batter. The consistency should be similar to that of an uttapam or thick pancake batter. Add water one tablespoon at a time only if necessary to help the grinding process. Avoid making the batter too runny.
Rest the Batter: Transfer the batter to a mixing bowl. Stir in the cardamom powder and salt. Mix well. Cover and let the batter rest for 30 minutes. This helps the flavors meld.
Heat the Pan: Heat a cast-iron tawa or a non-stick skillet over medium-low heat. Grease it lightly with about 1/2 teaspoon of ghee.
Pour and Cook: Once the pan is hot, pour a ladleful of batter onto the center. Do not spread it. Let it form a small, thick pancake (about 4-5 inches in diameter). Drizzle a little ghee around the edges.
Cover and Flip: Cover the pan with a lid and cook for 2-3 minutes on low-medium heat, until the top looks set and the bottom is golden brown. Gently flip the polo and cook the other side for another 1-2 minutes, uncovered, until it has golden spots.
Serve: Remove the polo from the pan and repeat the process with the remaining batter. Serve the Ponsa Polos hot, on their own or with an extra drizzle of ghee.
Grind the Chutney Base (5 minutes)
Prepare the Tempering (Tadka) (5 minutes)
Combine and Serve (5 minutes rest)