Kayloli

 Kayloli

Kayloli is a forgotten breakfast recipe. This is a traditional Konkani breakfast recipe. You can call this ghavan too. It doesn’t require too many ingredients. It can be made from the ingredients those are easily available in your kitchen. It turns out nice and crispy. This quick recipe tastes just yummy. We also are making the tomato chutney to be served with this.



 

Ingredients:

Ø  1 cup Rice flour

Ø  1/4 cup fine Rava / Sooji

Ø  Salt to taste

Ø  1/2 tsp Turmeric powder

Ø  1 tsp Red chili powder

Ø  1 finely chopped Green chili

Ø  Water

Ø  1 tsp Azafran’s Ground nut oil

Ø  Finely chopped Onion

Ø  Finely chopped Coriander leaves

Ø  1 tsp Azafran’s Ground nut oil

Ø  1 tsp Urad dal

Ø  3~4 dry Red chilies

Ø  3~4 Black peppercorns

Ø  1/2” chopped Ginger

Ø  4 medium size chopped Tomatoes

Ø  1 tsp Azafran’s Ground nut oil

Ø  1/2 tsp Mustard seeds

Ø  1/2 tsp Cumin seeds

Ø  A pinch of Hing

Ø  Curry leaves

Ø  Pinch of Gudh / Jaggery (Optional)

Ø  Salt to taste

 

Method:

1.      Take rice flour in a bowl and add rava, salt, turmeric powder, red chili powder, green chili.

2.      Mix well and add a little water at a time to make pouring consistency batter.

3.      You can use milk in place of water.

4.      Add Azafran’s ground nut oil, onion, coriander leaves and mix everything well together.

5.      Rest the batter for about 10 minutes.

6.      Heat up a pan on medium heat and spread Azafran’s ground nut oil.

7.      Mix the batter well once and spread 1 ladleful on the center of the pan.

8.      Cover and cook for about a minute.

9.      After about a minute or two remove the lid and cook until lower side is cooked well.

10.   When lower side is cooked well flip over the kayloli and cook well from other side too.

11.   When kayloli is cooked well from both sides take it off into a dish. Kayloli is ready.

12.   Heat up a pan on medium heat and add Azafran’s ground nut oil.

13.   Add urad dal, dry red chilies, black peppercorns, ginger and fry everything for about a minute.

14.   Add tomatoes and fry until these are a little soft.

15.   Turn off the gas and let the mixture cool down a little.

16.   Transfer the mixture into a blender jar and blend into smooth paste.

17.   Again heat up Azafran’s Ground nut oil in a pan.

18.   Add mustard seeds and let them pop up.

19.   Add cumin seeds and let them splutter.

20.   Add hing, curry leaves, ground paste, jaggery, salt and mix everything well together.

21.   Fry everything well together for about 3-4 minutes. Chutney is ready.

22.   You can store this chutney in freeze for about 4-5 days.

23.   You can serve kaykoli as it is or with tomato chutney.

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