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.

Ingredients:
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

Method:
  • 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.


Note:
  • 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!!!

3 comments:

Anonymous said...

Hi Kiran,

Nice recipes. Happy to know that the traditional food items are preserved by sharing the receipes in internet.

Thanks

Regards,
Rajkumar

Anonymous said...

Excellent Presentation !!!

Kitchenkaper said...

Thanks for the comments