Soyi Muddo is yet another authentic Konkani dish that carries so many memories for me. Whenever my aunt prepared it, she would lovingly bring some for us and for her mother-in-law, who fondly called it Kavali Poli in Konkani.
During my childhood, I hardly ate it. In fact, I disliked most traditional dishes back then. It’s funny how tastes evolve with time—today, those very dishes I once ignored have become my absolute favourites, filled with comfort and nostalgia.
I learnt to prepare Soyi Muddo from my aunt and carefully noted the recipe from her. I also received extra help, tips, and guidance from my sister-in-law, Santoshi Nayak. Sharing my sister-in-law’s measurements below.
It pairs well with Losoni chutney(recipe shared in the previous reel), pickle, curries, chutney or on its own with a drizzle of coconut oil.
Recipe credit to my aunt : Neeta Nayak Sujir
And special thanks to my sister in law Santoshi Nayak

Ingredients
• Cut sambar rice – 1¾ cups
• Dosa rice or Sona Masuri rice – ½ cup (or a handful)
• Grated coconut – from 1 large coconut (white part only)
• Salt – to taste

Method
1. Grind the grated coconut separately to a fine paste using little water.
2. Grind the rice to a thick, smooth batter.
3. Combine the coconut paste and rice batter in a bowl.
4. Add salt and mix well, adjusting the consistency as required to shape the muddo.
5. Shape and prepare the muddo as required. No fermentation is needed.
P.s if you want you may stuff it with grated coconut or sweet churna for extra punch.