Paan Polo ( Neer Dose)

"Paan" way leafage inwards Konkani as well as "Polo" way dosa/crepe. So " Paan Polo" literally way "leaf dosa" inwards Konkani. This nomenclature of this dosa/crepe is due to its leafage similar thinness. It is also known every bit "Neer dose"in Tulu which is i of the local dialects of South Canara as well as Kundapur districts of Karnataka/India. "Neer" way H2O as well as "dose" way dosa/crepe inwards Tulu linguistic communication which essentially refers to the water-like consistency of the batter. This batter is really sparse , uncomplicated as well as tardily to make. It contains simply rice, a petty flake of freshly grated kokosnoot and water. In olden days it must get got been extremely economical for the labor-class people to brand this dish. Rice is something all households get got as well as almost people get got kokosnoot tree inwards their yard. Urad dal was expensive as well as fewer people could afford it. Paan Polo is really versatile every bit it tin sack hold out eaten for breakfast amongst jaggery syrup, or for lunch/dinner amongst prissy spicy chicken/ fish curry. This is i of the few dosa batters that does non require to hold out fermented. Dosa tin sack hold out made instantly! My woman bring upwards makes the best Paan polo. She does non fifty-fifty add together grated kokosnoot to the batter, all the same the dosa comes out soft as well as tasty! The fob to this dosa is that the griddle has to hold out hot, well-oiled, the open fire medium-high,the batter thin, spread from out to inwards as well as removed quickly. If left for also long the dosa develops cracks!

You don't desire this to happen!

So, lets cheque this tardily recipe out!

Servings: 4-6

Ingredients:

Raw rice: iii cups
Freshly grated coconut: 1 cup
Water :1+2cups
Salt: to taste

Soak rice inwards H2O for 4-5 hours ( or overnight). Grind it inwards a blender to a fine glue amongst 1 loving cup water,coconut as well as salt. Now dilute this glue using H2O every bit needed to a costless flowing liquid consistency.

Heat the griddle/tawa until hot. Smear kokosnoot stone oil using a basting brush. Pour i ladle of batter starting from the exterior in. Now milk shiver the tawa inwards such a mode that the batter is spread all roughly the skillet.

As presently every bit the batter appears cooked plication it into a triangle as well as take it off the griddle (the dosa cooks actually fast).

Keep it inwards a shut container or hotbox until fix to serve.

Serve hot amongst Godda Ravo( sweetness syrup made from jaggery) or amongst chutney of your choice/ stew/ spicy chicken curry/mutton curry/egg curry.The dosa inwards the steel plate has been served amongst cilantro chutney as well as dry peanut chutney. In the moving painting inwards a higher house it has been served amongst ridge gourd pare chutney , dry out lasun/garlic chutney as well as godda ravo( jaggery syrup).

Enjoy!

Cooking made easy:

Neer dose or paan pole is i of those few dosas that tin sack hold out made on the spur of the minute as well as the batter does non require overnight fermentation.

If yous practise non get got fourth dimension fifty-fifty to soak the rice, thence yous tin sack quicken the rice soaking procedure past times soaking it inwards hot H2O for an hr as well as thence making the batter every bit yous commonly would.

Another super-easy way of making this dosa batter is past times mixing rice flour amongst kokosnoot milk into a fine glue as well as thence dilute it to the required consistency.

Tip for good for yous living:

The best way to accept attention of shape Fe pans is to avoid using lather on it.To build clean shape Fe pans, simply scrub it gently amongst a gentle brush as well as rinse it amongst water.Dry immediately, apply a sparse coating of stone oil as well as shop until side past times side use.
References:
http://www.lodgemfg.com/useandcare/seasoned-cast-iron
https://melisarecipes.blogspot.com//search?q=spicy-dry-ground-nut-peanut-chutney

Food for thought:

Love is non alone something yous feel, it is something yous do. David Wilkerson