Ghanti thalaeli is a long forgotten Konkani dish prepared out of taro/arvi leaves, ‘Terya pann’ in Konkani, ‘Madantha ila’ in Malayalam. I have already discussed on Ghantiyan ghassi in my previous post so you know how to prepare ghanti.
Ingredients
You need
- 10 to 15 numbers of Madantha ela (Terya Pann)
- Oil for frying
For the batter
- 1 cup Raw rice
- ¼ cup par boiled rice
- 1 cup grated coconut
- 5 to 6 red chillies (Or as per your spiciness level)
- 1 to 2 bilimbi or star fruit of medium size or a small lemon size tamarind
- 1/4th tspn of turmeric powder
- Salt as per taste
Method
Preparation of Ghanti
Please refer my post on Ghantiyan ghassi to prepare ghanti.
After you finish preparing the ghanti pressure cook it by keeping it on the separator of a pressure cooker. You need not have to add water to the ghanti in the separator. After one whistle simmer the flame and cook it for 15 minutes. Once done switch off the flame. Open the lid of the cooker only when it cools down.
Preparing the batter
Wash and soak raw rice and par boiled rice together for 2 to 3 hours. Now add the rice to the mixer add red chillies, grated coconut, turmeric powder, bilimbi or star fruit and salt. Add little water and grind to a coarse paste. The consistency of the batter should be slightly thicker than the bonda batter consistency. That is the batter should be able to coat the ghanti evenly.
Preparing the ghanti
Take oil in a kadai for deep frying and keep it on the stove. Now remove the ghanti from the cooker once it has cooled down.
Slowly take each ghanti and dip it gently in the batter. See that you coat the ghanti uniformly with the batter and then deep fry in oil.
Fry it by flipping over in between. Fry till you get a golden colour. If you want you can fry 2 or 3 ghanti’s at a time depending on the size of your kadai/pan.
Repeat the procedure with rest of the ghanti.
Your Ghanti thalaeli is ready to serve.
Serve it with coconut chutney or you can even have it as such.
