Tuesday, 18 October 2011




     1)    B.T. rice (Bombay Terminus rice or aged fine raw rice) – 1 kg.
     2)    Tender or young coconut – ½
     3)    Salt – 1 teaspoon

To Make the Batter:

          Soak the rice in water for one hour. Wash thoroughly, drain and transfer to a 2 litre wet grinder. Grate the coconut and tip into the wet grinder. Add the salt. Grind to super fine paste, adding a little water from time to time. Stir occasionally to grind up any rice grains that may have stuck to the sides of the grinder. The consistency of the batter should be quite loose and somewhat runny.

To Cook:

          Set a very shallow non–stick flat pan on high heat (you can use a cast iron flat pan after gaining practice on the non–stick pan in which case, you have to grease the cast iron pan with coconut oil every time you pour the batter). As soon as the pan is hot, stir the batter and splash or throw a small ladleful onto the pan. This dosa will not have the perfect round shape that other dosas have but will be more like a perforated cloth map. Lower the heat and cover with a cloche or lid. A minute later, the dosa is cooked. Remove the lid and wait a little more for the dosa to be slightly crisp. Using a flat triangular shovel headed trowel of thin steel, lift out and serve hot. Soyyea polo can be eaten as such or with honey, butter, choorne, hinga chutney, rasam, saambar, dali toye, pickles, soyi bhajjilea ghashi, tomato dal fry or with any type of bendi.

          Soyyea polo is so very tasty, you will easily gobble up 15 or 20 at a sitting and ask for more!!!


     1)    Soyyea polo batter can also be used to make many exquisite dishes. I am looking forward to give you more of those recipes later on.

     2)    When you splash the batter, the pan must be on high heat but it should be quickly brought down to low heat to cook the dosa.

     3)    You can also make regular round dosas with a thicker batter but the splashed runny batter dosas are tastier.

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