Kalu dodol (original) (raw)
Kalu dodol (Sinhala: කලු දොදොල්, Tamil: தொடோல்) is a sweet dish, a type of dodol that is popular in Sri Lanka. The dark and sticky dish consists mainly of kithul jaggery (from the sap of the toddy palm), rice flour and coconut milk. Kalu dodol is a very difficult and time-consuming dish to prepare. The Hambanthota area is famous for the production of this dish.
| Property | Value |
|---|---|
| dbo:abstract | Kalu dodol (Sinhala: කලු දොදොල්, Tamil: தொடோல்) is a sweet dish, a type of dodol that is popular in Sri Lanka. The dark and sticky dish consists mainly of kithul jaggery (from the sap of the toddy palm), rice flour and coconut milk. Kalu dodol is a very difficult and time-consuming dish to prepare. The Hambanthota area is famous for the production of this dish. (en) Dodol é um tipo de doce à base de leite-de-coco, farinha de arroz e jagra, típico das culinárias do Sri Lanka e de Goa. Numa receita de Goa, quando se extrai o leite do coco ralado, deve separar-se a parte mais concentrada da seguinte, chamada "leite-fino". Mistura-se farinha de trigo e de arroz com o leite-fino e põe-se a cozer em lume brando, mexendo sempre, até começar a espessar; junta-se jagra e, quando esta se dissolver, junta-se o "leite-grosso" e continua a mexer-se; finalmente, junta-se castanha de caju pilada grosseiramente e ghee. Continua a mexer-se até que a mistura se comece a concentrar no centro da panela, quando se tira do lume e se deita num prato de servir. (pt) |
| dbo:country | dbr:Sri_Lanka |
| dbo:ingredient | dbr:Jaggery dbr:Rice_flour dbr:Coconut_milk |
| dbo:ingredientName | Jaggery, Rice flour, Coconut milk |
| dbo:servingTemperature | Cooled |
| dbo:thumbnail | wiki-commons:Special:FilePath/Kalu_Dodol.jpg?width=300 |
| dbo:wikiPageID | 39051720 (xsd:integer) |
| dbo:wikiPageLength | 7162 (xsd:nonNegativeInteger) |
| dbo:wikiPageRevisionID | 1091689854 (xsd:integer) |
| dbo:wikiPageWikiLink | dbr:Ingredient dbr:Jaggery dbr:Raisin dbr:Rice_flour dbc:Foods_containing_coconut dbr:Plant_sap dbr:Dodol dbr:Cardamom dbc:Sinhalese_New_Year_foods dbr:Tamil_language dbc:Sri_Lankan_desserts_and_sweets dbr:Kataragama dbr:Coconut_milk dbr:Portugal dbr:Portuguese_Ceylon dbr:Sri_Lanka dbr:Sri_Lankan_Malays dbr:Indonesia dbr:Caryota_urens dbr:Cashew dbr:Malay_race dbr:Treacle dbr:Hambanthota dbr:Sinhala_New_Year |
| dbp:caption | Hambanthota is famous for its kalu dodol industry (en) |
| dbp:country | dbr:Sri_Lanka |
| dbp:course | Dessert (en) |
| dbp:imageSize | 200 (xsd:integer) |
| dbp:label | Hambanthota (en) |
| dbp:latDeg | 6 (xsd:integer) |
| dbp:latMin | 7 (xsd:integer) |
| dbp:latSec | 28 (xsd:integer) |
| dbp:lonDeg | 81 (xsd:integer) |
| dbp:lonMin | 7 (xsd:integer) |
| dbp:lonSec | 21 (xsd:integer) |
| dbp:mainIngredient | Jaggery, Rice flour, Coconut milk (en) |
| dbp:name | Kalu dodol (en) |
| dbp:position | left (en) |
| dbp:served | Cooled (en) |
| dbp:width | 150 (xsd:integer) |
| dbp:wikiPageUsesTemplate | dbt:Sri_Lankan_cuisine dbt:Infobox_prepared_food dbt:Location_map dbt:Reflist dbt:Short_description |
| dc:type | Dessert |
| dct:subject | dbc:Foods_containing_coconut dbc:Sinhalese_New_Year_foods dbc:Sri_Lankan_desserts_and_sweets |
| gold:hypernym | dbr:Dish |
| rdf:type | owl:Thing wikidata:Q2095 yago:Food100021265 yago:Matter100020827 yago:PhysicalEntity100001930 dbo:Food yago:Substance100020090 yago:WikicatFoodsContainingCoconut |
| rdfs:comment | Kalu dodol (Sinhala: කලු දොදොල්, Tamil: தொடோல்) is a sweet dish, a type of dodol that is popular in Sri Lanka. The dark and sticky dish consists mainly of kithul jaggery (from the sap of the toddy palm), rice flour and coconut milk. Kalu dodol is a very difficult and time-consuming dish to prepare. The Hambanthota area is famous for the production of this dish. (en) Dodol é um tipo de doce à base de leite-de-coco, farinha de arroz e jagra, típico das culinárias do Sri Lanka e de Goa. Numa receita de Goa, quando se extrai o leite do coco ralado, deve separar-se a parte mais concentrada da seguinte, chamada "leite-fino". Mistura-se farinha de trigo e de arroz com o leite-fino e põe-se a cozer em lume brando, mexendo sempre, até começar a espessar; junta-se jagra e, quando esta se dissolver, junta-se o "leite-grosso" e continua a mexer-se; finalmente, junta-se castanha de caju pilada grosseiramente e ghee. Continua a mexer-se até que a mistura se comece a concentrar no centro da panela, quando se tira do lume e se deita num prato de servir. (pt) |
| rdfs:label | Kalu dodol (en) Dodol (pt) |
| owl:sameAs | freebase:Kalu dodol yago-res:Kalu dodol wikidata:Kalu dodol http://jv.dbpedia.org/resource/Kalu_dodol dbpedia-pt:Kalu dodol http://si.dbpedia.org/resource/කළු_දොදොල් http://ta.dbpedia.org/resource/தொதல் https://global.dbpedia.org/id/NN6J |
| prov:wasDerivedFrom | wikipedia-en:Kalu_dodol?oldid=1091689854&ns=0 |
| foaf:depiction | wiki-commons:Special:FilePath/Kalu_Dodol.jpg |
| foaf:isPrimaryTopicOf | wikipedia-en:Kalu_dodol |
| foaf:name | Kalu dodol (en) |
| is dbo:wikiPageRedirects of | dbr:Kalu_Dodol |
| is dbo:wikiPageWikiLink of | dbr:List_of_dishes_made_using_coconut_milk dbr:Dodol dbr:Malay_cuisine dbr:Kalu_Dodol |
| is foaf:primaryTopic of | wikipedia-en:Kalu_dodol |
