Colocasia tubers called as kaale alva maddi make yummy fritters when shallow fried or deep fried. These are called maddi phodi and are a Konkani favourite.
Drumstick leaves and flowers are added to spicy, rice, lentil batter to make tiny dosas called sanna polo in Konkani. A great side dish for lunch, dinner.
Tandla vado are rice fritters, they are crispy, crunchy and a savoury snack. A few days before any Konkani wedding these vadas are made as part of the rituals.
Seasoned, steamed rice dumplings are called undi/oondi in Konkani. They are a popular Mangalore - Udupi breakfast. They are also called pundi gatti in Tulu.