Leafy thin - Paan Pole
This post was originally written in October 2006. Yes, that's how long overdue it is; but I have a valid reason for my procrastination - everytime I made these dosas, I forgot to measure how much water I added to the batter.
Sure I could have used the generic description of 'a flowing consistency', but how useful is that if you are trying a recipe for the first time? So this time I wrote a reminder to myself and stuck it on the burner the night before. And that's how this post finally saw the light of day.
I think the name 'paan pole' is an allusion to how thin these dosas are (paan = leaf). Its plus point - no fermentation required; its negative point - the batter, what else? I speak from experience when I say it's really easy to mess the batter up!
But don't let such talk scare you. They are worth a little sweat - as soft as a fine saree and equally comforting. Paan pole and chutney/ jaggery is a weekly affair at my in laws' home. It is a treat to watch my mother in law dish them out with perfection (I am nowhere close). However my favorite accompaniment to paan pole remains a spicy chicken curry - believe me it is a match made in heaven!
(makes 6)
1/2 cup short grain rice
1/4 cup grated coconut
salt to taste
oil for frying
Soak rice in enough water to cover (1 1/2 cups) overnight or for a minimum of 4 hours. Wash in 2-3 changes of water. Then grind to a fine paste along with coconut and salt, gradually adding about 1 cup of water.
Remove to a mixing bowl and add water to get a very runny batter, about 1/3 cup. Mix well. The batter should have a few bubbles on top and the consistency should be that of buttermilk.
Heat a non stick skillet/ frying pan with a teaspoon of oil. Drop half a ladleful of batter into the centre of the pan. Lift pan and rotate gently so batter spreads into a thin circle (look at edges in photo).
Cover and cook for half a minute (on moderate heat). Fold twice and serve hot - they are best eaten fresh off the pan. Serve with chutney for breakfast or spicy chicken/ vegetarian curry for dinner.
(Remember to stir the batter everytime)
Sure I could have used the generic description of 'a flowing consistency', but how useful is that if you are trying a recipe for the first time? So this time I wrote a reminder to myself and stuck it on the burner the night before. And that's how this post finally saw the light of day.
I think the name 'paan pole' is an allusion to how thin these dosas are (paan = leaf). Its plus point - no fermentation required; its negative point - the batter, what else? I speak from experience when I say it's really easy to mess the batter up!
But don't let such talk scare you. They are worth a little sweat - as soft as a fine saree and equally comforting. Paan pole and chutney/ jaggery is a weekly affair at my in laws' home. It is a treat to watch my mother in law dish them out with perfection (I am nowhere close). However my favorite accompaniment to paan pole remains a spicy chicken curry - believe me it is a match made in heaven!
(makes 6)
1/2 cup short grain rice
1/4 cup grated coconut
salt to taste
oil for frying
Soak rice in enough water to cover (1 1/2 cups) overnight or for a minimum of 4 hours. Wash in 2-3 changes of water. Then grind to a fine paste along with coconut and salt, gradually adding about 1 cup of water.
Remove to a mixing bowl and add water to get a very runny batter, about 1/3 cup. Mix well. The batter should have a few bubbles on top and the consistency should be that of buttermilk.
Heat a non stick skillet/ frying pan with a teaspoon of oil. Drop half a ladleful of batter into the centre of the pan. Lift pan and rotate gently so batter spreads into a thin circle (look at edges in photo).
Cover and cook for half a minute (on moderate heat). Fold twice and serve hot - they are best eaten fresh off the pan. Serve with chutney for breakfast or spicy chicken/ vegetarian curry for dinner.
(Remember to stir the batter everytime)
Labels: soyi polo paan pole coconut neer thin dosa chicken curry breakfast
Posted By Ashwini | Permalink |
57 Thought(S)
