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Kalingada Doddak
We amchis have a knack of thriftiness, which we learnt from our ancestors in the villages of North and South Kanaras - when we were not so well of as we are today. We do not waste anything.
We are experts in using everything ‘to the last drop’!
We have chitni’s from throw-away peels (saali) of various vegetables, soup of peels, venti menas and many more! Most of the people only eat the red of the water-melon and throw away the peels. Don’t do that – we can have lovely ‘kalingada doddak’ next summer.
After eating the red, separate out the white portion and grate it. The green skin can be kept for the cows and goats roaming the streets of India.
I learnt this delicious dish from my late mother-in-law Saru Katre (of Khar 15th Road, Mumbai) .
The white of one kalingada left after consuming the red flesh. Grate (kissche) it finely.
One to two vatis rava or as required.
Grated coconut (sooie) - three to four tablespoons
Salt to taste
A hint of jaggery
Chopped green chillies
Half a cup of coconut oil
Mix all the ingredients.
Prepare a batter to a thick consistency.
Oil the tawa with coconut oil. when sufficiently hot, pour and spread some batter into it.
When it turns golden-brown turn over (partavnche)and from the sides, evenly pour about a a quarter of a teaspoon of coconut oil.
Keep it for less than a minute.
Serve steaming hot. Goes extremely well with dry ‘lasun chitni’.
