“Dali Vodo” is a gorgeous dish of amchi Kochi GSB. It is usually prepared in the feast in connection with Simantha / Pounsavan. (Baby Shower ) . This is a sweet dish prepared by a sweet combination of two authentic recipes ie. by combining dali paysu and Vodo.
Dali Vodo
7 . When dal is cooked, add jaggery pieces. Mix well. Wait till the jaggery completely melts in it.
Dali Paysu Ingredients
- Chevli / Bagdo (whole grain) ¼ kg.
- 1 medium coconut gratings
- Jaggery ½ kg.
- Cardamom powder 1 tsp.
Method
- Grind grated coconut and extract thick milk. Keep aside.
- Again grind same coconut adding water and extract thin milk. Keep aside.
- Dry fry chevli in heated kadai till it splutters.
- Now make dal of this chevli using mixer grinder.
- Separate the skin of chevli by winnowing ( asudka).
- Wash and cook the dal in thin coconut milk.
7 . When dal is cooked, add jaggery pieces. Mix well. Wait till the jaggery completely melts in it.8. Now add thick coconut milk and bring to boil
9. Add cardamom powder. Mix well and switch off the gas.
Dali paysu is ready
Vodo Ingredients
- Boiled Rice 1½ cup ( eight hours soaked)
- Ripe banana 8.
- Jaggery grated 5 tbsp.
- Salt a pinch.
- Oil for deep frying
Method
- Grind boiled rice using very little water.
- When it is half ground add jaggery and pinch of salt.
- Again grind to a fine thick paste.
- Peel and mash the bananas and add to the ground batter.
- Mix well.
- Heat oil in a kadai for deep frying.
- Take little batter and make roughly a round shape of goose berry size.
- Gently slide it into the hot oil.
- Deep fry till it becomes golden brown.
Vodo is ready
Dali paysu is ready. Vodo too is ready.
Serve Dali paysu first and Vodo over it.
Note:-
Serve Dali paysu first and Vodo over it.
Note:-
- Since Vodo batter is thick add very little water while grinding.
- If necessary, add little rava to dali paysu to maintain medium consistency.
- You can also serve mixing vodo in dali paysu.
- The recipe of this vodo and humbari in danthumbari is same.
Konkani Khann Anik Jevan 