This post is dedicated to my father who’s favourite snack to make is Charmbure Upkari and my husband who’s only reply for “what’s for evening snack?” is Charmbure Upkari. My kids have gone after them and they love it a lot too.
It’s easy for me as well. Hardly takes time to mix everything and is so tasty that the whole family is happy with me. I am happy too since it’s a healthy snack to munch on.
Charmbure Upkari is most famous during temple festivals in South Canara regions and also available outside temples at other times. They give it in a paper cone and it’s so delightful to see them make it. Some also add raw mango to it but since we don’t get it here, I make it without it. Here’s sharing how we make our Charmbure Upkari.
2 Cups Puffed rice/ Charmburo/ Bhel
1/2 Cup Sev/ Bhujiya
3 Tbsp peeled and finely grated Carrot
1 small Onion, finely chopped
1 small Tomato, finely chopped
2 green chillies, finely chopped ( or to taste) *can skip if making for kids
3 Tbsp coriander leaves, finely chopped
1 Tbsp Peanuts
2 tsp Sambar powder
1/2 tsp Red chilli powder (or to taste) *can skip if making for kids
2 tsp Coconut oil (plus 1 tsp to fry peanuts)
1 Tbsp Lemon juice
Salt to taste
Step by step recipe:
1. Add the finely chopped Onions, tomatoes, coriander leaves, green chillies, grated carrots in a large mixing bowl. (Add finely chopped raw mango too if available)
2. Add sambar powder, salt and red chilli powder( if adding).
3. Now fry peanuts in oil and add to the mixture along with sev/ bhujiya.
4. Now add the Bhel/ Charmburo along with coconut oil and lemon juice. Mix well.
5. To a taste test and add more sambar powder/ red chilli powder/ lemon juice if required. Serve Immediately. Else the Charmbure upkari turns soggy and not crisp.
* If I have the time, I sometimes dry roast the Charmburo/ Bhel before adding to the upkari so that it does not turn soggy while serving.
* Do serve it immediately after mixing everything. Else it turns soggy.
* All the ingredients are to taste and you can make changes according to your family’s taste buds.
Panpolos in Konkani or Neeru dose in Kannada are one of the yummiest variety of dosas. Though eating it is very easy due to its soft and melt in the mouth texture, making it perfectly is not at all easy. Atleast for me, it took many years to get this dosa right.
My mom made the best panpolos ever and I cannot match her taste. When I was pregnant with my daughter, she used to stand with her walker leaning against the kitchen slab and make almost 20 panpolos for me ( even more sometimes). It was my topmost pregnancy craving and my dad was fed up eating panpolos every other day for breakfast.
Then when my daughter was an year old, Amma came here to Qatar and taught me how to make perfect panpolos. She stood beside me and showed me the batter consistency and how I should pour it. After that, I too learned the art of making panpolos and now I can say I make them perfectly.
Panpolos taste the best with Amma’s Tomato chutney and I love the combination very much.
Amma can no longer walk using her walker and uses wheel chair for movement. She is sad that she cannot cook like before. But Amma, whatever you have taught me, it will always remain with me and will be passed on to the next generation.
Here’s sharing the recipe. The main ingredient always will be Love. Make them with love and they will come out right. Happy and healthy cooking!
2 1/2 Cups Raw white rice (any variety of white rice works)
1 Cup grated Coconut (fresh/ desiccated)
Salt to taste
Step by step recipe:
1. Wash well and soak the rice for 4 hours.
2. Drain and add the soaked rice along with coconut and salt to a mixer.
3. Grind with water as required (do not add a lot of water) to a smooth paste.
4. Remove in a vessel and add more water to make a thin batter. The batter should be thinner than regular dosa batter and should be free flowing. (Be careful while adding water though. Prepare a dosa and check if it is coming out well. Excess water in the batter makes dosas sticky.)
5. The first dosa shows whether your batter texture is perfect or not. If the dosa comes out thick and less holes, you need to add more water to the batter.
6. Heat a flat bottomed dosa pan and when it becomes hot, pour the dosa batter. Just add one or two ladles of the batter on the hot pan in one single layer. This dosa does not have the round shape of regular dosas.
7. Cover and cook for couple of minutes till the surface cooks well.
* The main point while making these dosas is the batter consistency. It takes some trials to get the perfect texture. If the batter is too thick, the dosas don’t come out as soft. You will know that when you pour the dosa. Check the difference here.
* You can also add coconut water while grinding for a delicious flavor to the dosa.
* This dosa can be had with honey, grated coconut with powdered jaggery, tomato chutney or any chutney of your choice.
* Leftover batter can be refrigerated and used later. I sometimes grind at night and refrigerate for breakfast next day.
* Make sure to grind the batter smoothly and not coarse. Coarse batter makes hard dosas.
*The dosa batter should NOT be fermented like regular dosas. The batter is ready to use as soon as ground.
*This dosa cooks only on one side. Do NOT flip and cook the dosa.
All these tips were taught to me by my mother, Rekha Shenoy and I am ever grateful to her for that. If I know to make perfect panpolos, it’s because of her. 🙏
Edited to add: Have got many doubts with Panpolo making after I posted this recipe . One of them is-
Q: My panpolos stick to the pan each time I make it and the dosas turn sticky. What is the reason?
Oh that’s so sad. There can be many reasons for that. I have faced it as well. The first reason is that the batter is more watery than it should be. To solve this, grind the batter smoothly and add less water while doing so. Make the first dosa. It will turn thick but it will not stick to the pan. Then add little by little water to the batter if required. Second reason is never ferment panpolo batter. Even if it stays in room temperature for few hours, it tends to get sticky. Always use it as soon as you grind the batter or refrigerate till use. Third reason is the pan is not hot enough. For panpolos, the pan should be very hot. Only then pour the batter. Hope you get your panpolos right this time.
Since most of my readers love my dosa recipes, here is one more of my favourite. This dosa too is a Konkani speciality but I have changed it according to my family’s taste.
Cucumber dosa uses very few basic ingredients and takes very less time to make but is filling and tastes delicious. Both my kids enjoy it with butter and when kids love anything healthy, it is bound to be a winner.
Here’s sharing the recipe. Hope you all will love it. Happy and healthy cooking!
Ingredients: (Makes around 6 dosas)
1 1/2 Cups grated Cucumbers (read Notes below for more details)
3 Green chillies
1 inch Ginger (grated)
2 Cups Wheat Semolina/ Rava/ Sooji
1/2 Cup Wheat flour
1/2 Cup freshly grated Coconut
1 Tbsp Jaggery powder
Salt to taste
Buttermilk or curd or water to dilute the batter
Ghee or oil to cook the dosa
Step by step recipe:
1. Grate cucumbers in a large mixing bowl. Add grated ginger and green chillies.
2. Add semolina, wheat flour, coconut, jaggery and salt.
3. Dilute the batter using buttermilk or you could add around 1/4 cup Curd with water or you could use only water to make the batter. Do not add a lot of water. The batter needs to be thick.
4. Heat a dosa pan and add a ladle full of batter into the pan. Spread it using the ladle into a thick dosa.
5. Cover and cook till top portion cooks. Add ghee or oil as desired.
6. Flip and cook for few seconds. Remove and serve hot with butter or ghee.
* I have used English cucumbers which do not have big seeds and needs no peeling. But if you are using Indian cucumbers, they do need peeling and removal of seeds. Grate after that.
* Wheat flour and coconut are optional and won’t make much of a difference if not used.
* I dilute the batter with buttermilk or curd just because I like the tangy flavour in my dosa but you could use just water if you don’t like sour flavour.
* You could make the batter at night and refrigerate till use in the morning. I do that most of the time. It lasts well for two days if refrigerated.
* This dosa is traditionally made as a thick bhakri while spreading on a banana leaf and transferring on the dosa pan. I have been making them as dosas since many years now because they are easier and less time consuming. Also, they come out softer in texture which my family loves.
Do let me know if you have any doubts on my facebook page and I would be happy to help.
Surnalis are sweet, spongy dosas made on Tulsi Pooja day in our GSB community. But since my family loves this dosa, I make it regularly.
My daughter is specially a fan of this dosa and she loves sitting beside me while I make these delicious, aromatic dosas. I don’t blame her as I too used to wait for my mother to make these dosas for our breakfast. These dosas don’t need any accompaniment and can be had as it is.
We, the GSB’s (Gowda Saraswat Brahmin) are famous for our variety of dosas and this is one of the most famous and loved one. You can call this the king of dosas made by konkanis. There are many other yummy dosas which I will be sharing one by one. My family loves dosas and over the years, it has made me a variety dosa specialist. Maybe some day I will open my own dosa corner, haha.
Anyhow, here is the recipe for delicious Surnalis. This was how my mom made them with the exception of adding curd. I add it to get the dosa more spongier. Hope you and your family enjoy them as much as we do. Happy Tulsi Pooja.
2 Cups Raw Rice (Any variety of white rice)
1 Cup grated coconut ( fresh/ desiccated)
1 Cup Beaten rice/ Poha
1/2 Cup Curd
3/4 Cup Jaggery
1 tsp Turmeric powder
1 tsp Fenugreek seeds/ Methi
Salt to taste
Ghee to cook the dosa
1. Wash well and soak the raw rice with fenugreek seeds for 2 to 4 hours.
2. Wash beaten rice/ Poha well in water. Keep aside.
3. Melt jaggery in very little water (about 1/4 Cup). Keep aside to cool.
4. Now grind soaked rice – Fenugreek seeds along with Poha, jaggery, coconut, curd, turmeric and salt to a smooth paste. Add buttermilk instead of water while grinding for spongier surnalis. Don’t add too much water while grinding. It should be a thick batter.
5. Mix well with hands to start fermentation. Keep aside covered for 8 hours or overnight in a warm place of your house. In winters, it takes up to 12 hours for the batter to ferment well.
6. Take a ladle full of the batter and pour a thick dosa. Do not spread like regular dosas. Add ghee on top.
7. Cover and cook on low flame till the dosa cooks. (This dosa requires low flame to cook. Else it will turn black due to jaggery in it.)
8. Remove and serve hot with butter.
* Any variety of white rice ranging from Sona masoori to short grain white rice (used for eating) works well to make this dosa.
* You could substitute curd with buttermilk.
* Ensure the batter is a slightly thick ( not very thick) smooth paste and not watery to get perfect surnalis.
* The amount of jaggery is to taste. You could increase or decrease as per your taste.
* Cook the Surnalis on medium to low flame. Else it will turn black underneath if cooked on high flame due to jaggery and poha in the batter.
* Surnalis come out the best when the batter is freshly fermented. Once refrigerated, the dosas does not come as spongy. Still they come out like regular dosas.
* Although it tastes amazing with butter, I make Sambarpalli leaves chutney with it and it tastes super delicious. Here is the recipe for the Sambarpalli leaves chutney .