DHAADU
AN ANCIENT, SIMPLE KONKANI GOURMET SNACK
Introduction:
My father had one of the finest sets of
gourmet taste buds for ‘pamper’ food. So did one of his widowed elder sisters,
Susheela (whom we called Chuchakka). He would ask her, “Chucha, let’s have some
dhaadu today” or “Let’s have some appala guli with lunch”. Chuchakka would be
only too glad to oblige.
It
was a sight to see my father smear a raw Mirsange Appolu (chili papad) with
coconut oil and burrow his fingers in hot rice to hide it for softening; before
he took a bite. The very sight would bring saliva to one’s mouth. Dhaadu, a
dish which I haven’t seen anyone else make, would make me run to the table. I
would grab a small plate, fill it with a little heap of dhaadu, make a
depression in the middle with my finger, pour in coconut oil, mix it up and
relish the finger-biting dish.
The
memory of this wonderful snack, which I so enjoyed nearly three decades ago
awakened today. Then and there, I decided to recreate the dish to share this
recipe with you. While licking dhaadu soaked in coconut oil, the first thing
you note is that you can feel only the blandness of ragi as it touches your
tongue. As you roll it in your mouth for 5 to 10 seconds, the electrifying taste
just explodes pleasantly on your palate and you feel like smiling.
Dhaadu
comes from the Konkani word, ‘dhaddachĂ©’, meaning ‘to pound’. In the recipe, I
have taken the liberty of using mild, dry Kashmiri chilies in place of dry hot
red chilies and of using a food processor to powder the roasted ingredients
with excellent results. However, I would advise extreme chili lovers to go in
for dry hot red chilies and to pound the mixture using mortar and pestle the
way our older generations did in their time. While buying ragi (finger millet),
take care to get clean, stoneless, first quality produce.
Ingredients:
1)
Ragi / finger millet / eleusine
coracana (Nanchano in Konkani and Muthari
in Malayalam) – 200 gm.
2)
Dry Kashmiri chilies – 20 gm.
3)
Salt – 6 gm. (1 teaspoon)
4)
Asafoetida powder – 1 gm. (¼
teaspoon)
To make:
Wash
and drain the ragi. Put all the ingredients into a non-stick pan (if you use a
cast-iron wok, you will need to pour in a couple of teaspoons of coconut oil).
Set the pan on high heat and
stir continuously. Once the mixture heats up, turn down the heat and stir
frequently. Let the mixture roast slowly for 10 minutes. Now switch off the
heat. As soon as the ingredients are cool enough, transfer to a dry food
processor and grind to fine powder. Your delicious dhaadu is ready.
Take up
a plate with a tablespoonful of fresh grated coconut. Tip in a couple of
teaspoonfuls of dhaadu. Mix nicely with your fingers. Taste and add more dhaadu
to suit your palate.
Enjoy!!!
Tip:
1) If you are a chili lover like I am,
just omit the grated coconut. Pour in some coconut oil, mix up and enjoy. You
will lick your fingers for sure.
2) Mix dhaadu in coconut oil and use
it as a dipping chutney for idlis, appos and dosas in place of mulakapodi or tambali puddi. Make dhaadu
spicier with more chili and salt when taking as a dipping chutney for an idli
lunch parcel.
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