

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, soft Surnali Dosa with banana slices – a delightful, energy-giving treat that's kid-approved!

A soft, spongy, and fluffy dosa from Konkani cuisine with a unique sweet and tangy flavor. Made with fermented rice, poha, coconut, and jaggery, it's a delightful breakfast treat. Note: This recipe requires 4 hours of soaking and 8-10 hours of fermentation time.
Serving size: 1 serving

Sweet, ripe plantains sliced and pan-fried in fragrant ghee until caramelized and golden brown. A sprinkle of sugar and cardamom makes this a simple yet incredibly comforting South Indian snack or dessert, ready in minutes.
Serving size: 1 serving


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Sweet, soft Surnali Dosa with banana slices – a delightful, energy-giving treat that's kid-approved!
This konkani dish is perfect for lunch. With 658.67 calories and 14.32g of protein per serving, it's a nutritious choice for your meal plan.
Soak Rice and Poha
Grind the Batter
Ferment the Batter
Cook the Surnali Dosa
Serve Hot
Peel the ripe plantains and slice them into rounds, about 1/4 inch thick. If the bananas are very long, you can also slice them lengthwise and then cut them into 2-inch pieces.
Fry the banana slices in ghee. Heat the ghee in a wide, non-stick pan over medium heat. Once the ghee is hot, carefully place the banana slices in a single layer. Do not overcrowd the pan; cook in batches if needed. Fry for 2-3 minutes on each side, until they are golden brown and slightly caramelized.
Remove the fried banana slices onto a plate. Immediately sprinkle with sugar and cardamom powder while they are still hot.
Serve the sweet fried bananas warm as a snack or dessert.