SOYYEA POLO
A VERY TASTY KONKANI
COCONUT DOSA
Ingredients:
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!!!
Notes:
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.
No comments:
Leave a Comment