‘Abhibhakri’ looks very similar to Uttappa/Uttappam, so I chose to call it as Konkani Uttappa. Unlike uttappa this dish does not need the fermentation time (though some people keep it overnight, but it is known for a fast-to-make procedure). It can be very commonly seen in many Konkani houses for breakfast.
This is my entry to Nandita’s Breakfast blogging event.
I omitted curry leaves in the above picture, but the unique taste to this dish comes from curry leaves.
Urad daal 3/4 cup
Coconut(fresh/frozen) 1/2 cup
Green chillies 2-3
Curry leaves 2 strands
Soak urad daal in water for around 1 hour. Grind it into a paste with minimum water (The paste should not be ground toÂ very smooth). Add coconut (coconut can be ground with daal but I prefer the non-grinding version), finelly chopped chillies, ginger and curry leaves. Add salt.
Grease dosa pan and make thick dosas (like uttappa). Cook from both sides.
Serve with chutney powder.
Some people grind the urad daal previous day and add 1/4 cup sooji/wheat rava. Next day add remaining ingredients just before making ‘abhibhakri’. If prepared in this way, it tastes more like uttappa.
Serves : 2
Preparation time : 10min