This dosa is very popular among GSBs and the Tulu speaking people. In Malnad, most of the villages and small towns have restaurants serving Paan Polo. These low fat thin crepes are light on the stomach, tasty and easy to digest. Especially during hot summer months, these dosas are good for breakfast.
Since these dosas are made with rice, they can be eaten with any veg or nonveg curry, chutney, sambhar, jaggery syrup that we call GoDDaa Ravo and also with jaggery coconut choorna. Some like them with Appe Midi or cut mango pickle and coconut oil. I am a pure vegetarian and I prefer chutney, pickle or some sprouted bagdo aambat along with this and a cup of strong filter coffee to complete the breakfast.
Ingredients:
Raw Rice(Preferably Kolam or BT) - 1 cup
Grated Coconut - 1/4 cup
Salt - To taste
Coconut oil - For roasting
Method:
Wash and soak rice for 2-3 hours.
Drain and grind smoothly with grated coconut.
Add enough water to the batter to make it as thin as milk.
Add salt to taste.
Heat a nonstick dosa tawa and pour a ladleful of the batter.
Tilt the tawa in a rotation to spread the batter even and thin.
Cover and let it cook for 2 mins.
Open the lid, drizzle little coconut oil from the sides,
When the dosa surface looks dry, carefully lift the dosa and transfer to a platter.
Allow to cool down a bit and then fold like a napkin and serve.
Since these dosas are made with rice, they can be eaten with any veg or nonveg curry, chutney, sambhar, jaggery syrup that we call GoDDaa Ravo and also with jaggery coconut choorna. Some like them with Appe Midi or cut mango pickle and coconut oil. I am a pure vegetarian and I prefer chutney, pickle or some sprouted bagdo aambat along with this and a cup of strong filter coffee to complete the breakfast.
Raw Rice(Preferably Kolam or BT) - 1 cup
Grated Coconut - 1/4 cup
Salt - To taste
Coconut oil - For roasting
Method:
Wash and soak rice for 2-3 hours.
Drain and grind smoothly with grated coconut.
Add enough water to the batter to make it as thin as milk.
Add salt to taste.
Heat a nonstick dosa tawa and pour a ladleful of the batter.
Tilt the tawa in a rotation to spread the batter even and thin.
Cover and let it cook for 2 mins.
Open the lid, drizzle little coconut oil from the sides,
When the dosa surface looks dry, carefully lift the dosa and transfer to a platter.
Allow to cool down a bit and then fold like a napkin and serve.
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