Also Known As

Batata Upkari in Konkani-speaking regions.

Ingredients for Batate Upkari

Directions for Batate Upkari

Main Ingredients for Batate Upkari

• Coconut Oil: Used for sautéing.
• Mustard Seeds: Adds a nutty flavor and texture.
• Red Chilli Powder: Adds spiciness, adjust to taste.
• Asafoetida (Hing): Provides a subtle savory flavor.
• Potatoes, Peeled and cut into thin slices: Main vegetable ingredient.
• Curry Leaves (Optional): Adds aroma and flavor.
• Salt: Enhances overall taste.

Serving Suggestions

Batate Upkari is typically enjoyed alongside rice and dal as part of a meal, but it also pairs well with chapati.

Tips for Batate Upkari

• Variations: Feel free to customize this potato stir fry recipe by adjusting the spiciness with more or less red chili powder.
• Cooking Tips: Ensure the potatoes are thinly sliced for even cooking. Adjust the amount of water added during cooking to achieve your desired consistency of the dish.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop or in the microwave before serving.

People Also Ask About Batate Upkari

Q. What is Batate Upkari?
A: Batate Upkari is a traditional Konkani dish made with thinly sliced potatoes sautéed with mustard seeds, red chili powder, and spices.

Q. Is this Konkani Style Potato Stir Fry spicy?
A: The spiciness of Batate Upkari can be adjusted to taste by varying the amount of red chili powder added.

Q. Can I omit curry leaves in this potato recipe?
A: Yes, curry leaves are optional in Batate Upkari. They add aroma and flavor, but the dish can still be delicious without them.

Q. What main dishes pair well with Batate Upkari?
A: Batate Upkari pairs well with steamed rice, dal (lentil curry), chapati, or any Indian bread.

Q. How long does Potato Upkari last in the refrigerator?
A: Potato Upkari can be stored in an airtight container in the refrigerator for 2-3 days. Reheat before serving.

Konkani Recipe Suggestions

• Gulla Talasani
• Musti Polo
• Mangalore Buns

Have you tried this recipe?

Mention us @satyamskitchen and tag #satyamskitchenrecipes

Tips

• Use split green gram (moong dal) for best results, as it cooks quickly and evenly.
• Make sure to rinse the moong dal thoroughly before cooking to remove any impurities.
• Use enough water when cooking the dal to ensure that it does not become mushy.
• Cook the dal until it is soft but still holds its shape. Overcooking will result in a mushy texture.
• Use fresh spices, especially curry leaves, to enhance the flavor of the dish.
• You can adjust the level of heat to your liking by adding more or fewer green chilies.
• If you like your Moong Dal Usli to be sweeter, you can add a little more sugar.
• Use freshly grated coconut as a garnish to add a burst of flavor and texture.
• Serve the Moong Dal Usli hot for the best results.
• Experiment with different variations by adding vegetables such as carrots or green beans to the dish.

FAQs

Q. What is Moong Dal Usli?
A. Moong Dal Usli is a traditional South Indian dish made with split green gram, spices, and coconut. It is a simple and nutritious dish that is often enjoyed as a breakfast or side dish.

Q. What are the main ingredients for Moong Dal Usli?
A. The main ingredients for Moong Dal Usli include moong dal, green chilies, mustard seeds, asafoetida, sugar, curry leaves, oil, and salt.

Q. How long does it take to cook Moong Dal Usli?
A. It takes approximately 20 minutes to cook Moong Dal Usli.

Q. Can the recipe be made without sugar?
A. Yes, the recipe can be made without sugar, but the sugar helps to balance out the flavors.

Q. What can be served with Moong Dal Usli?
A. Moong Dal Usli can be enjoyed on its own or with a combination of foods, such as chutneys, sambar, or coconut milk.

Q. Can fresh or frozen coconut be used in the recipe?
A. Either fresh or frozen coconut can be used in the recipe.

Make Maida Phanna Polo, a dish that resembles Rava Dosa but can be prepared instantly. Season the batter ahead of time, eliminating the need for chutney, making it perfect for those with a busy schedule. You will love the unique taste of this dish. Give it a try.

Tips

• Use a neutral-tasting oil, such as vegetable or canola oil, for frying.
• Add jaggery to taste, starting with 1/2 tsp and adjusting as desired.
• The batter should be slightly watery, with a consistency similar to rava dosa batter.
• Ladle the batter onto the hot griddle/tawa, leaving tiny holes for a lacy pattern.
• Cook on medium heat until crispy.
• Use the batter within the same day for the best results.
• Consider adding cilantro/ coriander leaves for extra flavor.
• Store leftover batter in an airtight container in the refrigerator for up to a day.

FAQs

Q. How much water do I need to add to the batter?
A. You can add about 1 and 3/4 cups of water to form a slightly watery consistency (similar to rava dosa batter).

Q. Can I use frozen grated coconut?
A. Yes, you can use either fresh or frozen grated coconut in this recipe.

Q. How much jaggery should I add?
A. The amount of jaggery you add can be adjusted to taste. Use 1/2 tsp as a starting point, but feel free to add more or less depending on your preference.

Q. Can I use a different type of oil for frying?
A. You can use any type of oil for frying, but a neutral-tasting oil like vegetable or sunflower oil is best.

Q. What should the consistency of the batter be like?
A. The batter should be slightly watery and free of lumps.

Q. How do I cook the batter on the griddle/tawa?
A. Heat a nonstick or iron griddle/tawa until hot, then ladle the batter onto the griddle and leave tiny holes for a lacy pattern. Sprinkle with a little oil and cook until crispy.

Q. How many servings does this recipe make?
A. This recipe makes enough for 2-3 people.

Q. Can I add coriander leaves for extra flavor?
A. Yes, you can add a few sprigs of cilantro/ coriander leaves to the batter for extra flavor.

Q. How long can I store the batter?
A. It’s best to use the batter within the same day, but you can store it in an airtight container in the refrigerator for up to a day.