Recipe courtesy: Sanoor Kavita Kamath
In Konkani Sheeth means cooked rice, polo means dosa and thus, Shitthaa Polo means cooked Rice Dosa.
Mangalorean cooking has many kinds of dosas. Most of the dosas are based on one common ingredient like urad daal to achieve the soft spongy texture. However, there are some recipes which say "Don't use urad daal. You can still get the fluffiness in your dosas adding some other ingredients". I like such recipes, especially when the price of urad daal hits the sky! Jokes apart, here's some good news for those who like simple dosas with great taste and texture.
Our family friend Sanoor Kavita Kamath met my wife Meena at her friend Uma Shenoi's place the other day and as usual, cooking was one of the common interests they all shared. Kavitha passed on a fantastic recipe to Meena, based on which we had a good breakfast today with fluffy soft dosas and coconut white chutney! She also said, these dosas taste very good with chicken curry, garlic or onion red chutney or any spicy curry.
I reminisced over the fluffy saada dosas I tasted in Chamarajpet Bangalore back in 1980 in a small Udupi restaurant with white chutney. That used to be my dinner sometimes. Thus I told Meena, I'd prefer a simple coconut white chutney, so that I can recall my Bangalore days.
You can also add leftover cooked rice to make these dosas but see that the batter has fermented properly, before making dosas.
Ingredients:
Dosa Rice - 1 cup
Cooked Rice - 3/4 cup
Grated Coconut - 1/2 cup
Curd - 1 Tablespoon
Soda Bicarb(Or Eno) - 1/4 Tsp
Salt - To taste
Oil - For roasting dosas.
Method:
Wash and soak dosa rice for 2 hours.
Drain and grind along with cooked rice and grated coconut to a smooth batter.
Add salt to taste, curd and soda bicarb or eno.
Allow to ferment for 6-8 hours at room temperature.
Heat a nonstick dosa tawa, maintain medium heat and spread a ladleful of the batter.
Cover with a dome lid, allow to cook.
Open the lid, drizzle some oil over it and flip the dosa.
Allow to get roasted.
Serve hot with chutney or curry of your choice.
Note:
Eno salt is added if the batter fails to ferment properly in spite of adding soda bicarb.
Very less oil is needed to make this dosa, if the batter has fermented properly..
In Konkani Sheeth means cooked rice, polo means dosa and thus, Shitthaa Polo means cooked Rice Dosa.
Mangalorean cooking has many kinds of dosas. Most of the dosas are based on one common ingredient like urad daal to achieve the soft spongy texture. However, there are some recipes which say "Don't use urad daal. You can still get the fluffiness in your dosas adding some other ingredients". I like such recipes, especially when the price of urad daal hits the sky! Jokes apart, here's some good news for those who like simple dosas with great taste and texture.
I reminisced over the fluffy saada dosas I tasted in Chamarajpet Bangalore back in 1980 in a small Udupi restaurant with white chutney. That used to be my dinner sometimes. Thus I told Meena, I'd prefer a simple coconut white chutney, so that I can recall my Bangalore days.
You can also add leftover cooked rice to make these dosas but see that the batter has fermented properly, before making dosas.
Dosa Rice - 1 cup
Cooked Rice - 3/4 cup
Grated Coconut - 1/2 cup
Curd - 1 Tablespoon
Soda Bicarb(Or Eno) - 1/4 Tsp
Salt - To taste
Oil - For roasting dosas.
Method:
Wash and soak dosa rice for 2 hours.
Drain and grind along with cooked rice and grated coconut to a smooth batter.
Add salt to taste, curd and soda bicarb or eno.
Allow to ferment for 6-8 hours at room temperature.
Heat a nonstick dosa tawa, maintain medium heat and spread a ladleful of the batter.
Cover with a dome lid, allow to cook.
Open the lid, drizzle some oil over it and flip the dosa.
Allow to get roasted.
Serve hot with chutney or curry of your choice.
Eno salt is added if the batter fails to ferment properly in spite of adding soda bicarb.
Very less oil is needed to make this dosa, if the batter has fermented properly..
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