Tuesday, 16 December 2014

Paanpolo-(Rice crepes,Neer Dosa)

This is a popular breakfast of the south canara region of Karnataka.In Konkani 'paan' means leaf and 'Polo' means dosa/crepe-meaning as light as a leaf.In Kannada 'Neeru',in Tulu'Neer' means water which refers to the texture of the batter.It can be further modified by adding  soaked chana daal,fresh chopped onions,coriander leaves for a different outlook.

Dosa rice                                   1 1/4 cups
Fresh grated coconut          2 tsp
Water                                         to grind the batter
Salt                                             to taste (about 3/4tsp,apprx)
Oil                                               for making dosas

  • Wash rice thoroughly and soak for 3-4 hours.
  • Take the drained rice,coconut &salt in a blender.
  • Add required water and blend to form a fine,smooth batter
  • Transfer into a bowl
  • Heat griddle and smear oil
  • Take a laddle full of batter and splash to form a shape(need not be round,just cover the space)
  • Cover with a lid,cook on medium flame for 30 secs.
  • Apply oil if needed
  • Fold  into 2 or 4 folds.
  • Serve with chutney,pickle,dali thoy or any spicy curry and for ones with a sweet tooth can have with coconut+sugar mixture or coconut+jaggery mixture.

  • This batter is ready to use and does not need any fermentation.Any left over batter should be refrigerated,else becomes sour and dosas stick to the griddle.
  • Can be prepared adding a little more coconut than mentioned  for a rich flavour or no coconut at all..but will miss that aroma!!!
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