Whole wheat dosa & tapioca curry ( govva polo & kappya humman in konkani cuisine )

Ingredients

For Whole Wheat Dosa :

• 1 cup whole wheat atta
• 1 cup + 3 tablespoon water for mixing
• 1/2 teaspoon salt
• 2 teaspoon cooking oil

For seasoning:

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

2) Tapioca Curry :

• 1 cup cubed and boiled tapioca pieces
• 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
• 1/4 teaspoon asafoetida
• 3/4 cup water
• 1 tablespoon grated coconut

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Preparation

• For Seasoning: Heat oil in a pan. Add mustard seeds. When they splutter add jeera leaves and curry leaves. Saute for 1- 2 minutes. Keep aside.
• For Dosa / Polo batter: Mix atta and salt. Add water to make a smooth batter; just like dosa / polo batter. dd the prepared seasoning to this batter. Mix well. Keep aside for half an hour.
• 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.
• 2) 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.