The thick phova that is used in the Usli is available at major stores. Typical manually pounded cottage industry product is available at 'Parampara', the store run by Pilikula Heritage Village Trust.
Thick Phova as in pic below - 2 cups
Mustard Seeds - 1/2 Tsp
Urad Daal - 1 Tsp
Curry Leaves - 1 Sprig
Green Chillies - 4 Slit lengthwise
Salt - 1/2 Tsp or to taste
Sugar - 2 Tsp
Freshly Grated Coconut - 1/2 cup
Asafotoeda - A pinch dissolved in little water
Coconut Oil or ghee - 4 Tsp
|Thick Phova used in Usli|
Wash the phova, drain and soak in sufficient water for 10-15 mins. It should not become soggy. Drain, squeeze out excess water and keep aside.
Heat oil in a thick kadai. Add mustard seeds and allow them to splutter.
Add urad daal followed by curry leaves and then the green chillies. Fry till the chillies are opaque and urad daal is golden in colour.
Now add the soaked phova , salt and sugar. Mix well. keep frying till the phova is cooked and a nice smell emanates.
Now switch off the heat, add grated coconut and asafotoeda solution, mix well and serve hot.