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!!!