POYI: In the olden days, a poyi was made from ‘gonvachem pitt’
(wheat flour) mixed with “kunddo” (bran). Nowadays, it is made from
maidachem pitt (white flour) and then a fine coat of bran powder is dusted on
its exterior to make it look like a poyi made of bran.
During our
childhood, the cost of a poyi or pão was two Paisa, and a kankonn cost one
Paisa, which later on changed to two annas per poyi or pão and one anna
per kankonn. A poyi or pão now costs Rs.2.50! Although
the price of a poyi has increased, its size keeps decreasing!
'KOILOLI (KOILOYI): Per my knowledge the correct word is ‘kailoyi’ derived from
Konkani word ‘kail’ (frying pan); ‘loyi or lovieo’ is derived from verb
‘lovunk’ vo ‘patovnk’ = to spread.
Soaked ‘tandull’ (rice) along with ‘thoddem kantlelem chun’
(little grated coconut) are ground together on a ‘ghonnsunno’. Water is
added to ground mixture to make it a little thin. A pinch of salt is
added for taste. Then ‘ek kott’ttecho dovlo bhor’ (a spoonful of
coconut-shell) mixture is collected from container and spread on the kail with
the
help of a dovlo. It is then covered with an earthen bowl. When the
bottom of kailoyi is done, it is turned with the help of a ‘kailatto’ (frying
spoon) – here again the word is derived from ‘kail’. So, a
kailoyi is hand-made bread made from finely ground ‘tandull’ (rice) and grated
coconut, spread and fried on a kail.
For a ‘chunanchi bakor’ more grated coconut is used and the
mixture is much thicker than that of a kailoyi, which is spread with hand on a
‘kheimbeachi xit’ti’ (plantain leaf) which is then placed on a ‘tollo’ (earthen
pan) and fried.
Moi-mogan,
Domnic
Fernandes
Gaumvaddy,
Anjuna
Ph:
0832-2274954; Mob: 09420979201
http://www.goanet.org/post.php?name=News&list=goanet&info=2009-February&post_id=174029
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