Whole Wheat Dosa & Tapioca Curry ( Govva Polo & Kappya Humman in Konkani Cuisine )

Whole Wheat Dosa (Gothambu Dosa in Malayalam / Govva Polo in Konkani Cuisine)

( Whole wheat dosa is generally considered an inferior cousin of our regular dosa. Though it is cheaper and easier to make, many are not fully aware of its virtues like nutritious value ; as it provides a wholesome meal which is also easily digestible. A couple of changes will make this dish a very interesting one:

Take care to mix the dosa batter to even consistency without lumps. This improves the even spreading of dosa.

Add seasoning as detailed below; while making this dosa. This will add a special flavor to the dosa.

Consume the dosa when it is hot / warm. Once cold, this won't be tasty).

1 cup whole wheat atta (whole wheat flour)
1 cup + 3 tablespoon water for mixing ( adjust water as per wheat flour - some need more / less)
1/2 teaspoon salt
2 teaspoon cooking oil

1 teaspoon cooking oil
1 teaspoon mustard seeds
1/2 teaspoon cumin ( jeera ) seeds
1 spring curry leaves

Heat oil in a pan. Add mustard seeds. When they splutter add jeera leaves and curry leaves. Saute for 1- 2 minutes. Keep aside.

Mix atta and salt. Add water to make a smooth batter; just like dosa / polo batter (batter should neither be too watery nor too thick - one can use mixer also to mix the atta and water to make it smooth). Add the prepared seasoning to this batter. Mix well. Keep aside for half an hour ( if in a hurry, one can proceed to make the dosa straight away).

Dosa / Polo Preparation:

Heat dosa tawa. Apply little oil and pour one ladleful of batter so that it spreads in a thin , even layer.

Cover with a lid and cook on a medium heat till the upper crest is cooked.

Take the lid off and remove the dosa from tawa carefully.

Flip over dosa and cook the other side. Once cooked, remove the dosa.

Prepare dosa from the remaining batter in a similar way. Serve hot with coconut chutney / tomato chutney/ sambar / humman.

1 cup cubed and boiled tapioca pieces ( drain off the water which is used for boiling)
2 teaspoon cooking oil
1 teaspoon mustard seeds
1/2 teaspoon cumin ( jeera ) seeds
1 green chilli, slit lengthwise
1 spring curry leaves
3/4 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1 teaspoon salt ( or to taste )
1/4 teaspoon asafoetida ( hing )

3/4 cup water
1 tablespoon grated coconut ( optional )

Heat cooking oil in a kadai. Fry mustard seeds till they pop. Add cumin seeds, green chilli and curry leaves . Saute for 2 - 3 minutes.

Add tapioca pieces, red chilli powder, turmeric powder , asafoetida, water and salt. Cover with a lid and cook on a low heat for 10 - 15 minutes or until the gravy thickens slightly. Sprinkle grated coconut (optional). It?s an excellent side dish with dosa / upma/ chapati .. Humman can be prepared in a similar way with potato also.

The Tapioca Humman can be consumed as a main dish also for snack or an evening meal. Steaming Tapioca Humman is our favorite when it rains during tapioca season. It is a food rich in starch / carb - hence one has to watch the carb intake while adding tapioca to the menu.