"Panpolo" is a popular breakfast item in Konkani household. "Polo" is konkani word for dosa and "Pan" describes these dosas to be thin as leaf made from watery batter. These dosas are thin, snowy white color, soft and lacy texture. Kannadigas and Tuluvers too prepare this dosa, called as "Neerdosa" where they grind the batter without any coconut which makes it crispier as compared to panpolos.
Since making this dosa doesn't involve fermentation, I find it convenient to prepare them and moreover this is a family favourite so prepare it frequently [Actually this is my favourite from childhood days and used to be happy to see them on breakfast menu prepared by mom]. The secret to getting soft lacy dosas is to achieve correct watery consistency of the batter. You can see how the consistency is in the below pic.
2 cups raw dosa rice [ You can use sona masoori rice]
1/2 cup grated coconut
Salt as per taste
Wash, clean and soak dosa rice for 4 -6 hours. Drain the water. Grind the rice with coconut and little water to a very fine paste. You can use water of tender coconut too instead of plain water. Transfer the paste to a vessel and add enough water to make the batter of pouring consistency [as you see in one of the above pic]. Add salt to taste. Heat a non stick pan/griddle. When the griddle is sufficient hot, pour a laddle of batter and you will hear it sizzle. Now tilt the pan so it spreads evenly. I follow my SIL's technique of throwing the batter from little height over the pan to get holes/lacy effect in this dosa. Do not try to spread the batter with back of the laddle. Cover the pan with a lid. Cook the dosa on one side and fold it twice to triangular shape.
Proceed to make dosas with the remaining batter till you finish it. Serve these dosas hot with accompaniment of your choice such as churnu, chutney or pickle. It goes well with sambhar and gravies too. Here I have served with mint pineapple chutney and store bought mango pickle.
1" ginger, grated
Fistful of pineapple chunks [ I used them instead of lemon juice]
2 green chillies, chopped
Salt as per taste
Sugar as per taste [Optional]
Clean and wash mint leaves as well as coriander leaves. Chop the green chillies. Peel the ginger and grate it. Place all the ingredients along with pineapple chunks in mixer or food processor. Blend all the ingredients to fine thick paste adding little water. Adjust salt and sugar to balance the taste. Transfer this to a serving bowl. I didn't temper the chutney this time due to lack of time.
Additional step [optional] : Temper this chutney with mustard seeds, red chilly and asafoetida.
Note: You may need to stir the batter well from the base of the vessel every time before taking into the laddle. I keep adding little water in between as I proceed making dosas, so that the batter does not lose its watery consistency and the dosas come out well like thin crepes.
Happy Cooking !
Sending this entry to Vardhini's Dish it out: Coconut and Salt hosted by nandoo's kitchen