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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Aromatic, sweet Rosatle Phovu – a quick to make, comforting breakfast that feels like a hug!
A traditional Goan sweet dish made with flattened rice, fresh coconut, and jaggery. This simple recipe is a delightful breakfast or snack, often prepared during festivals like Ganesh Chaturthi.
Serving size: 1 cup
Rinse and soften the poha. Place the thick poha in a large sieve. Rinse it under cold running water for about 15-20 seconds, tossing it gently with your fingers. Shake the sieve well to drain all excess water. Set it aside for 5-7 minutes to soften. The poha should be moist and fluffy, not mushy.
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Aromatic, sweet Rosatle Phovu – a quick to make, comforting breakfast that feels like a hug!
This konkani dish is perfect for breakfast. With 435.07 calories and 4.07g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the jaggery syrup. In a small saucepan, combine the grated jaggery and water. Place it over low-medium heat and stir continuously until the jaggery completely dissolves, which should take about 3-4 minutes. Do not boil or thicken the syrup. Once dissolved, turn off the heat.
Strain the syrup. To remove any impurities common in jaggery, pour the warm syrup through a fine-mesh sieve into a large mixing bowl.
Combine all ingredients. To the warm jaggery syrup in the bowl, add the softened poha, fresh grated coconut, cardamom powder, turmeric powder, rice flour, and salt. Use a spatula or your hands to mix gently until all the ingredients are evenly combined and the poha is well-coated.
Rest and serve. Cover the bowl and let the mixture rest for at least 10 minutes. This allows the poha to fully absorb the flavors of the jaggery and coconut. Serve the Rosatle Phovu warm or at room temperature.