Dosa is a staple breakfast in every konkani household.There are many varieties of Dosas but this one is quite unique as it requires simple ingredients but needs practice too.This dosa is traditionally served with jaggery- coconut mixture called churnu but can be had with chutneys too. My first try was a complete disaster but I kept on trying and now I am satisfied though I wont say I am perfect .
‘Pan’ means leaf in konkani and ‘polo’ is for dosa and hence the name panpolo as this is folded liked a leaf .I have tried explaining in the best possible way with pictures including that of the batter but don’t loose hope if you fail at first attempt and keep trying .
‘Pan’ means leaf in konkani and ‘polo’ is for dosa and hence the name panpolo as this is folded liked a leaf .I have tried explaining in the best possible way with pictures including that of the batter but don’t loose hope if you fail at first attempt and keep trying .
Ingredients :-
- 1 cup dosa rice
- 1/4 cup coconut
- Salt to taste
For the churna:
- 1/2 cup coconut
- 1/4 cup crushed jaggery
- Pinch cardamom powder
Method:
- Soak the rice for 3-4 hours
- Wash and grind it along with coconut to smooth paste
- Remove to a bowl and add water so as to get watery batter.
- Add salt and mix properly.
5. Heat a non stick tava and grease it with little oil.
6. Take a ladle full of batter and pour it on the tava just like you splash or sprinkle water and simultaneously lift the tava and swirl it so that the extra batter settles down.
7. Drizzle some oil and close the lid for 2-3 mins and cook .
8. Remove the lid and wait for some more time and fold it as shown in the picture below .
9. Serve with the jaggery coconut mix or with chutney of your choice.
Churnu :-
Mix the coconut with the crushed jaggery and cardamom and give a round in mixie or just mix well with hands.
NOTES:
- This batter does not require fermentation.
- You can also grind the batter previous day and refrigerate the same but remember to remove it out of the fridge at least 30-45 minutes before preparing.
- This dosa is similar to the NEER DOSA of Karnataka but that doesn’t have coconut in it.
- Always add water bit by bit while grinding the batter as it helps to better grinding .
- This dosa is traditionally folded as shown in the picture below but can be served like regular dosa too.
- Keep mixing the batter every time.. before spreading the batter on tava and also add water if you feel the batter is thick .
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| PANPOLO |
Konkani Khann Anik Jevan 
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