Pejje Polo (Karkala version)

                                            Pejje polo is a dosa variety which is offered to Lord Venkataraman (Balaji) in Karkala .This Konkani food  is very famous in and around Karkala and needs to be booked at least a week  before at the temple as only 4 polos are prepared every day and are in much demand . Pejj is rice gruel and is a staple food in Konkani households during day time and at night for dinner.The dosa is named so as it is offered during the same time to the  deity as the “pejje Naivedya ” . I got to know about this dish and was blessed to taste this dosa after my marraige. I got  the recipe from my mother in law who prepares it almost similar to the one we get in temples though we all agree that the one offered to lord has got some divinity attached to it .The temple recipe and measurements may slightly differ  from this.The black urad gives this dosa a distinct taste and texture which cannot be missed.Do try this traditional recipe and treat yourself.
Feeling glad that I could share the recipe here in our blog. Do try this version of pejje polo which is almost similar to the one we get in Karkala Temple though I confess the size is nothing as compared to the temple version.The temple version is very big and thick and can be cut into wedges like that of pizza and one wedge is enough to satiate our hunger.

Ingredients:-
For the Dosa:-
  • 1/2 cup of urad dal with skin
  • 1 1/2 cups of rice
  • Coconut oil as required for frying
  • Salt to taste
  • Tsp of cumin seeds (optional..check NOTES)
For the Chutney:
  • 1/2 cup of grated coconut
  • 3-4 red chillies roasted
  • A small piece of ginger roasted in few drops of oil
  • A small piece of tamarind
  • Salt to taste
                      Blend all the ingredients together with little water adding salt.
Method:-
  1. Soak the dal and rice together for 3-4 hours and grind to a thick but free flowing batter adding zeera if using.
  2. The batter should be coarse like rava and this is very important for the texture of the dosa.                
  3. Add salt and ferment overnight.
  4. Next morning adjust the consistency by adding water if the batter is too thick but take care that the batter should be thick and free flowing and not runny.
  5. Heat a tava and pour a ladle full of batter and allow it to spread itself.
  6. You will notice the bubbles appearing, once the bubble starts to appear close it with a lid for few seconds.
  7. Remove the lid and flip the dosa and roast on the other side too till the dosa is nice and crisp on both sides.
  8.  Serve the dosas with chutney of your choice – here it is served with ginger chutney.
Notes :-
  1. Traditionally this dosa uses urad dal with skin or whole black urad, if using whole urad you may need to increase the quantity of rice ,though I prefer using urad dal with skin as it is easily available and convenient too
  2. If using whole urad with skin, soak i separately .grind it first to break and then add rice.
  3. Many people substitute the skinned urad dal with regular urad dal in this recipe but that will make this dosa an ordinary dosa and not pejje polo, so I recommend using urad dal with skin.
  4. Do not grind the batter into fine paste, the batter should be coarse in texture.
  5. If possible use coconut oil only to roast the polos as only then the traditional taste can be felt and enjoyed.
  6. Some prefer to add cumin seeds too while grinding, you can use it if you prefer while grinding or add it as whole to the batter, The temple version doesn’t have jeera and I have not used it too.

4 replies to “Pejje Polo (Karkala version)

  1. @Archana pai … rice and urad dal to be soaked together,pic is shown above with both rice and dal soaked together.The word \” together \” was missing while writing the recipe,which has been edited..thank you 🙂

    Like

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