“Gabbo~Tandla Polo (Plantain Stem~Rice Dosa) served with Avalo~Gosale Shire Gooli (Gooseberry~Ridge Gourd Skin Chutney)" ... A delicious spicy~soft dosa that tastes Yumz with this equally spicy chutney ... Yummilicious ...
** For the past few days I have written a lot about Plantain stem ie Gabbo as we call in Konkani. I had a large piece of the stem in my home and so I am on a gabbo spree dishes. This is a soft and delicious dosa that is spicy and can be relished with some fresh homemade butter or chutney or any spicy gun powder. I came across this dosa when my friend Sandhya posted this in my food group Konkani Delicacies a few weeks back. I was instantly drawn towards this dosa as I love trying out various methods of dosa specially when it comes to something unique. This is the first time I am preparing a dosa with gabbo and the dosa really was far too good and is sure to be prepared on regular basis now in my home. I Will not run into much details about the gabbo, but straight away include the recipe. I have made so small changes to the recipe by including methi/fenugreek seeds and ginger while grinding and excluded the addition of onions as it is Navaratri festive days. But I have kept aside a small piece and will be doing the same with onions in 2-3 days again and will post a picture here of the same.
** The Dosa recipe credit goes to my dear friend Sandhya Amarnath Kamath … Thanks dear, we simply loved this dosa ... sure to be prepared many more times.
** Soak one heaped cup of raw rice in plenty of water for 4 hours or overnight, I soaked it overnight, say for about 6 hours.
** Soak 1 tsp of methi seeds for 3-4 hours in half cup of water separately. I always soak the methi seeds separately and use it along with the water in which it is soaked while grinding for added health benefits.
** Cut and prepare the gabbo / plantain stem into small cubes as per the procedure mentioned on the link given at the bottom of this recipe. You will need about one cup of the chopped plantain stem pieces. Wash them well and soak them in plenty of water for 2 hours or put it in the fridge overnight if grinding the next day.
** Note : The purpose of soaking is to soften the plantain stem, so that it get ground well for dosa batter. The plantain stem should always be immersed in water immediately as you keep cutting it to prevent it turning grayish black. When putting it in fridge too put the cut pieces in water and keep it as it is and remove and keep it to thaw for some time before grinding.
** Rinse the rice and put it in mixer grinder along with the washed and drained banana stem pieces. Add in the methi seeds along with the water in which it was soaked. Add in half a cup of water and grind to a very smooth paste. Finally add in 1 inch piece of ginger cut into pieces and 4-5 green chillies too cut into piece. Grind just for a minute of two so that the ginger and chillies get mixed roughly into the batter.
** Remove the batter in a vessel and check the consistency. Add in water if needed. The batter should be semi thick in consistency similar to other dosa batter. I have also added in some roughly chopped 8-10 curry leaves to the batter. Add salt to taste and mix well. This dosa does not need any fermentation, so the batter is ready to be prepared into dosas.
** Note : You can add finely chopped onions to the batter before removing the dosas. I will be trying it out in a few days and will post the same when done. Today I excluded it as it was Navratri festive day and we avoid onions today.
** To remove the dosa : Heat a non stick pan or iron tawa (I use Iron tava), till smoking point. The tawa should be really hot. Now lower the heat, add a tsp of oil and spread well. Now rub gently the tawa with a folded napkin or tissue paper (I use tissue) and spread the oil into a thin layer on the tava. Excess oil gets absorbed by the paper. Do not rub the pan vigorously.
** Now pour a large ladle full of batter (say about half a cup) at the center of the tawa and spread nicely with the bottom round surface of the ladle / spatula into a circle clockwise evenly. Do not apply pressure while doing so, nor spread it too thin, or else the dosa will get bubbled and not spread evenly.
** Sprinkle some drops of oil on the outside circle of the dosa and some on top. Cook on medium heat till it is cooked on the bottom and can be easily lifted with dosa flat spatula. Now flip it over and cook on the top side too for a few minutes. Remove and serve immediately. Proceed in similar pattern with the remaining batter. Remember to apply oil and rub with a tissue each time you spread a dosa on the tava.
** “Gabbo~Tandla Polo (Plantain Stem~Rice Dosa)” is done and ready to be served. Always serve the dosas hot direct from the tava to serving plate. A cold dosa is not so appealing unless you have no choice or want to carry it in lunch box. Serve this dosa with butter, chutney or spice powder of your choice. I served it with Avalo~Gosale Shire Gooli (Gooseberry~ Ridge Gourd Skin Chutney) and it tasteds simply awesome.
** Do try out this dosa and enjoy with your family and friends. Remember plantain stem / gabbo is very good for health. It has immense health benefits and one should make maximum use of the same. Also, they are freely available almost everywhere, so do try out this awesome dosa and enjoy with your family and friends. I will add in many more recipes of dosas using plantain stem, till then enjoy this one and do give me a feedback if possible.
** Note : Spreading of dosa technique once learned is a lifetime blessing. So watch someone closely while preparing dosas. Always watching clearly and keenly on one to one basis is the best way to learn, that way you will learn the right pressure. If not you can watch any you tube for the same.
** Important Note : For detailed description on Gabbo / Plantain stem and its cutting method please go through the link given below, as I do not want to repeat the same again. There are detailed method and pictures included in that recipe which will be of use to you if you are newbie and are unaware of the same. Do excuse for the inconvenience, but I am sure you will agree there is no point in repeating the same in every recipe.
** Here is the link to the Recipe, just click on the same ….
** You can also check out the Recipe of “Avalo~Gosale Shire Gooli (Gooseberry~ Ridge Gourd Skin Chutney)” on link given below, it is a very healthy chutney as it has amla which has loads of health benefits ….
** Here is the link to the Recipe ….
** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible. I have also started a food group for by the name "KONKANI DELICACIES" where in you will find many more recipes by members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" … Thank You ….
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