Tuesday, February 9, 2010

Neer Dosa (Pan Pole)

Growing up, I remember my mom making these dosas. This is a typical Mangalorean dish made out of rice. I used to watch her make them and quickly learnt by seeing her make it. This is a very simple dish and can be eaten for breakfast, lunch or dinner. You could also convert it into a snack by filling it with some freshly grated coconut and jaggery. You could also eat it with honey. These are generally called the "Mangalorean Pancakes" or "Panpole"
So here goes the recipe...

Preparation Time : 20 minutes + soaking time
Makes : 20 small neer dosas.

Ingredients :

21/2 cups (rice cooker measure) raw rice (Generally use a thin grain variety of rice called "Surai tandool" in Mangalore or par-boiled rice)
A little salt to taste

Method :

  • Wash and soak the raw rice in water overnight and grind it the next day in the blender with a little salt to taste.
  • By adding water to the ground rice, make a batter of medium consistency.
  • Heat the frying pan with some cooking oil in it. (Take half an onion, prick it with a fork and dip it in oil and spread it on the frying pan so that the pan is evenly sprayed with oil)
  • Pour a ladle full of batter on a heated flat frying pan. Turn the pan so as to spread the batter evenly on the pan. Cover the pan with a lid.
  • After about 2 minutes, you will see the dosa leaving the sides, that's when you know that it is ready.
  • Remove it using a flat ladle.
  • You will see that the surface of the neer dosa is perforated with small holes.
  • Fold it and serve it hot with any chicken preparation or it can also be eaten with chutney or honey.
Note : You could make a filling of 1 cup freshly grated coconut, 200 gms jaggery and 1 tsp cardamom powder. Place a spoonful in the middle of the neer dosa, and roll it up and arrange it on a serving dish. This is perfect for an evening snack.

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