Ingredients:
• For polo (dosa):
• 1/2 cup – raw Rice
• 2 tbsp – boiled Rice
• 3 tbsp – grated Coconut
• 1/4 tsp – salt
• For grated Coconut mixture (godda choon):
• 7 tbsp – grated Coconut
• 7 tbsp – melted and sieved Jaggery (or to taste)
• 2 pinches – Cardamom powder
Method:
- For polo (dosa):
- Wash and clean raw rice and boiled rice. Soak together in 2 cups water for 4 – 5 hours.
- Drain out water and make a smooth paste with grated coconut and salt. Sprinkle very little water when making batter (1 – 2 tbsp).
- Transfer the dosa batter into another vessel. Polo batter should be of pouring consistency (slightly thinner than normal dosa batter).
- In a dosa tawa, heat little oil. Pour a ladleful of the batter into it. Spread evenly with circular rotations using the base of the ladle, starting from the centre and progressing outwards. Close with a lid.
- Allow to cook for about 30 seconds, before sliding the dosa off the pan. Repeat the process with the remaining batter.
- Final presentation:
- Cut polo/dosa into thin strips or 1-inch squares or rectangles. In a wide bowl, mix dosa pieces with melted and sieved jaggery with finger tips. Sprinkle cardamom powder, rest for 30 mins and serve.
- Recipe Courtesy: Niya’s World
Recipe courtesy of Niya