Chano Ani phovu ( Savory chickpeas served with flattened rice). Meatless Monday

Today I am sharing with you one of the very traditional breakfasts served in Konkani households in the South Kanara region : Chano Ani Phovu. This is a wholesome breakfast comprising of all the essential ingredients needed to kick-start your day and keep you satiated throughout the morning. Chano is essentially chickpeas and phovu is flattened rice. Chickpeas we know is a great source of protein and the flattened rice is essentially carbohydrates. The chickpeas is cooked with a tempering of mustard, curry leaves and green chilies. Traditionally, black chickpeas ( kala Chana is used). Here, I have used white chick peas or kabuli Chana. Sweet potatoes are sometimes added and sometimes not. I like to add sweet potatoes in mine as they are nutrient rich.

There are various ways in which phova chutney can be made. What I have made today is the easy version where in Sambar powder has been mixed with freshly grated coconut and mixed with beaten rice. It is delicious!!

Let's check out the recipe:

Prep time: 15-20 mins
Cook time: 15-20 mins
Total time : 30 mins-40 mins

Servings: 4

Ingredients:

For the Chano (Chickpeas):
Chickpeas( Chana): 2 cups white cooked. ( If using canned, 1 10 oz can)
Sweet potato: 1 medium sized, washed and chopped to medium cubes.
Coconut oil: 1 tsp
Mustard seeds: 1/2 tsp
Green chillies: 2-3 slit lengthwise.( can be adjusted based on your spice level).
Hing( asofoetida): a pinch if using powder, 1 tsp if using solution.
Salt: to taste
Jaggery/ brown sugar: 1 tsp
Freshly grated coconut: 1 tbsp

For the Phovu ( flattened rice):
Flattened rice, thin: 4 cups
Freshly grated coconut: 2 cups
Sambar powder: 1 tbsp
Salt: to taste
Sugar: 1 tbsp

Tempering (optional):
Coconut oil: 1 tsp
Mustard seeds: 1/2 tsp
Curry leaves: 1 sprig

Method:

For the Chano (Chickpeas):
Heat a sauté pan/ kadai with oil. Add mustard seeds. Once the mustard seeds splutter add the slit green chillies, sauté for few seconds. Now add the diced sweet potato, hing, salt, jaggery and 2 cups water. Cover and cook until the sweet potatoes are 3/4 done. Now add in the cooked chick peas and mix well. Cover and cook on medium until the sweet potato is cooked well. You could now open and dry the excess water if you wish. You don't have to. In fact if it is being made to be eaten with Phova chutney ( flattened rice) then the excess water ( sauce)is left so that it is more delicious to eat!

For the Phovu ( flattened rice):

Take the freshly grated coconut, Sambar powder, salt and sugar in a bowl. Mix well.
Now add the flattened rice ( phovu), little at a time, massaging and mixing with each addition using your hands . Add all the phovu and massage until the phovu is softened well.

Tempering ( optional):
Heat coconut oil in a small frying pan. Add mustard seeds. Once the mustard seeds splutter, add curry leaves and turn off the flame.
Add this tempering to the above bowl containing phovu ( flattened rice).

Serve immediately with hot Chana usli.

Best when served immediately!

Enjoy!

Phova Chutney/Phova Upkari ( Beaten Rice mixed with coriander-cumin flavored freshly grated coconut).

This is a very traditional Mangalorean GSB breakfast dish that is usually accompanied by Chana upkari ( Chick pea stir-fry) or Chano ani kanang upkari( Chick pea with sweet potato stir-fry). It could also be served with any kind of bean/ sprouted bean stir-fry.

It is filling, nutritious and yummy. It is a perfect combination of carbohydrates and proteins. This dish is sometimes served with a banana. A smaller serving  can also be served as a snack with the evening tea. It is again one of my favorites. I have a lot of childhood memories associated with it. It is quick, simple and easy to make.

Servings: 4

Ingredients:

Beaten rice: 4 cups
Freshly grated coconut: 1 cup
Green chillies: 2
Coriander seeds: 1 tbsp
Cumin seeds: 1/2 tbsp
Salt : to taste
Sugar: 1 tbsp

For tempering:
Coconut oil : 1 tsp
Mustard seeds: 1/2 tsp
Curry leaves: 1 sprig

Method:

Coarsely grind together coriander seeds, cumin seeds, green chillies, salt and sugar.

Take this mixture in a bowl with the freshly grated coconut. 

 Mix it well.

Now mix in the beaten rice with the ground mixture.

Mix well massaging it with your hand until the beaten rice is soft and well-mixed.

Tempering:

In a small frying pan, heat coconut oil, add mustard seeds. Once the mustard seeds splutter, add the curry leaves. Turn of the flame. Add this to the above bowl.

Serve with Chana upkari / muga ussli or a ripe banana.

Cooking made easy:

People often complain that their Phova chutney is hard. One of the tricks for soft Phova chutney is to make sure you use adequate amount of freshly grated coconut. The other trick ( especially if you don't have enough coconut) is to grind a little bit of coconut with a little water added to it.This extra water content helps soften the beaten rice and make it soft to eat.

Tip for healthy living:

You can clean your dish-washing scrub by soaking it in a solution of vinegar and water overnight and rinsing it off the next day.

Food for thought:

Temptation is a woman's weapon and man's excuse. H.L. Mencken