“Gabbo~ Tandul~ Nanchane Panpolo/Plantain Stem~ Rice-Finger Millet (Neer) Dosa” served with Avalo~ Mirsange Nonche (Amla~Green Chilly Pickle) ... here is a delicious spicy~ soft lacy dosa that tastes delicious served with pickle, chutney, potato bhaji, kurma etc. try it, tastes awesome ... Yummilicious .......
** Plantain stem ie Gabbo as we call in Konkani has caught my fancy now. Plantain stem that is edible is the inner most white part of the thick plant stem and is used extensively in cooking different types of dishes. Though I knew that gabbo was very healthy food, I never ventured much into inclusion of the same except in spicy curries with dried beans etc. a typical Konkani Saraswat curry. I have posted them before in the blog and if you use the search option, you will find them. I had read a lot about it being used as in juice, salads etc. but adding it to dosa was new to me when my friend Sandhya posted this in my food group Konkani Delicacies, following which I prepared a dosa in her way and it tasted simply awesome. From that day, my mind has been thinking on other ways of introducing into in different ways into recipes. But I brushed the thoughts aside as Diwali was fast approaching and the whole month prior and a few days after Diwali festive season is always hectic. Yes, you all know, cleaning, scrubbing and making the home spic and span is a yearly priority during Diwali and come what may, sigh! it needs to be done.
** Then comes the turn of preparing goodies and snacks and when you heave a sigh of relief, the festive has gone. Guests, friends, shopping, chatting, late nights and what not all make the days pass of without even much of a thought or rest and by the time the festival is over and done you just want to put up your legs and rest for a while. A few days are just gone by giving complete rest to both body and tummy. Then again starts the routine life of office, home, kitchen and yes food and blogging. I bought a small piece of gabbo again and decided to prepare panpolo with it as it had properties of softening dosa. I have not added any coconut as is the usual practice with panpolo and added on nachani flour to it which also softens the batter considerably. Therefore, the addition of gabbo and nachani gave me a lovely lacy panpolo that we loved very much. We just relished it with avalo-mirsange nonche, a homemade pickle that I have already blogged before, again to which I will share the link at the bottom of this recipe. Do try out this awesome dosa if you have access to gabbo / plantain stem and enjoy it with your family and friends.
** Here is my recipe for “Gabbo~ Tandul~ Nanchane Panpolo/ Plantain Stem~ Rice- Finger Millet (Neer) Dosa” … My Style …
** Ingredients :
Raw Rice/ Tandul/ Akki : 2 cups
Gabbo/ Plantain Stem : One cup of chopped pieces
Nachani/ Finger Millet Flour : 1/2 cup
Ginger/ Alle'/ Adrak : 1/2 inch piece
Green Chilly/ Tarni Mirsanga/ Hari Mirchi : 4-5
Curry Leaves/ Kadipatta/ Karbevu : 5-6 fresh one
Salt/ Namak/ Meeta : to taste
** Oi/ Tel/ Tela : as required to remove dosa/ polo/ dose.
** Pick, wash and soak raw rice/ tandul in plenty of water for 4 hours or overnight, I soaked it overnight, say for about 8 hours.
** Cut and prepare gabbo/ plantain stem into small cubes as per the procedure mentioned on the link given at the bottom of this recipe. Wash them well and soak in plenty of water for about 2-3 hours or put it in the fridge overnight if grinding the next day. I put them in fridge soaked in water to be ground the next day.
** Note : The purpose of soaking is to soften the plantain stem, so that it get ground well for dosa batter. The plantain stem should always be immersed in water immediately as you keep cutting it to prevent it turning grayish black. When putting it in fridge too put the cut pieces in water and keep it as it is and remove and keep it to thaw for some time before grinding, it's an important tip to be followed.
** Rinse rice and put it in mixer grinder along with the washed and drained banana stem pieces along with one cup of water and grind to a very smooth paste adding more water if necessary. Lastly add ginger cut into pieces along with green chillies also cut into pieces and grind all for just a minute or two.
** We just need the ginger and chillies to be coarsely ground that's all. If preferred you can crush/ grind separately and add it too. Now add Nachani/ Finger Millet powder and further grind all to mix well into a even bater. You can add more water as and when needed to get a required consistency of batter. The texture of batter should be that of panpolo/ neer dosa ie it should be milk consistency while pouring dosa.
** Add finely chopped curry leaves, salt to taste and mix well. The batter is now ready to be prepared into dosas. For this dosa the batter is not fermented, however if you need to remove the dosa after a few hours or the next morning then refrigerate it in an air tight container and let thaw for 15-20 minutes in room temperature before you proceed in making of the dosa's and you will get perfect soft lacy dosa's.
** Preparing the Dosa Tava ready … Heat a large sized non stick/ Iron large tava/ pan which has a fitting sized dome lid to smoking point. Lower the heat to minimum and apply oil all over the tava carefully with the back of spoon. Rub it lightly with a tissue paper evenly all round the tava, so that the tava gets evenly coated. Do not rub of the oil vigorously from tava just spread it with the tissue evenly we need to have a film of oil left on the tava. If you want you can spray or sprinkle some drops of oil in the center of the tava. Now turn on the gas flame to high and let the tava be very very hot.
** To Remove Dosa (panpolo way) … Using a deep rounded ladle or a small cup that holds about ½ to ¾ th cup of batter, pour the batter on hot tava in a quick, round swirling pattern by pouring in such way that the tava gets covered with a thin layer of batter with lots of holes in them. (You can check picture of panpolo recipe shared in the blog for reference). The batter should be poured from at least 4-6 inches above the tava WITHOUT touching the ladle to tava nor should you attempt to spread the batter as we do for normal dosas. Move from outward to inwards while pouring the batter. Because of the thin consistency of the batter, it will spread over the pan quickly and a lacy texture will be formed.
** Remember to keep the heat high when you pour the dosa, as that is what gives the dosa lacy texture with lots of holes which is the desired effect for panpolo. This does need practice and is difficult to explain and will help the novice if they watch any person or neighbor live when they prepare the same or you can even watch video demo on you tube for the purpose. There will be gaps or holes in the dosa, which if large can be filled with little bit of batter. There is not need to drizzle oil round the edges of dosa on the pan. Cover the dosa with dome lid and now let the dosa cook on medium heat.
** It takes only about 3-4 minutes maximum for dosa to be cooked. Remove the lid and raise the heat again and let cook uncovered for a minute. You will notice the dosa leaving the sides and curving inward. This dosa is soft and will not turn brown/ crisp at the bottom, gently remove dosa and place it on a plate as it is with the same side down as it was on the tava. Panpolo is always cooked on one side only and not flipped over and cooked. It is also cooked covered, so the top portion gets cooked with the steam that builds within. Remove rest of the dosa with the batter in similar way. Season the tava before you remove each dosa to ensure that the dosa comes off evenly without getting torn.
** You can also fold over the dosa twice over to form a triangle shape while serving, which is again a another way of serving panpolo (check pic). However, ensure that dosa has cooled a bit before you fold it into half or quarter, to pile them one on another or else they will stick to each other and may tear off when separate them while serving. You can serve this dosa with any dish of your choice. Goes very well with chicken curry, kurma, panna upkari etc. Children love this dosa simply with Shrikhand or homemade butter. You can serve with jaggery ravo too. But I was not sure how the dosa will turn out as it my new trial on my own concoction of ingredients, so I just served it with pickle.
** “Gabbo~ Tandul~ Nanchane Panpolo/ Plantain Stem~ Rice-Finger Millet (Neer) Dosa” is done and ready to be served. Always serve panpolo/ dosa hot, direct from the tava to serving plate to your family as a cold dosa is not so appealing unless you have no choice or want to carry it in lunch box. You can serve this dosa with butter, chutney or spice/ gun powder/ chutney podi of your choice. I served it with "Avalo~ Mirsange Nonche/ Amla~ Green Chilly Pickle" and it tasted simply awesome.
** Do try out this dosa and enjoy with your family and friends. Remember plantain stem/ gabbo is very good for health. It has immense health benefits and one should take maximum benefit of the same. Also, they are freely available almost everywhere throughout the county, so it will not be an issue to purchase. Children always love panpolo, so they are sure to love this one too, you can serve them with godda ravo (jaggery syrup) or dates syrup or their favourite jam too, it tastes great. I have a few more dosa lined up for trial in my kitchen using plantain stem, if they turn out well, I will add in the recipes to the same, till then enjoy this one and do give me a feedback if possible.
** Note : Spreading of dosa technique once learned is a lifetime blessing. So watch someone closely while preparing dosas as in my opinion there is no other better way to learn cooking than watching keenly. I always hanged around kitchen behind amma and unintentionally watched her cook be it dosa, curry, grinding etc. and it made an impact in my mind so clearly that after marriage all I needed was a recipe and rest was recorded in my mind. When we learn observing keenly on one to one basis we get to pick up small tips and tricks like the right pressure, texture, temperature etc. etc. Off course these days you can watch them on You tube if that is your only source to learn.
** Important Note : For detailed description on Gabbo / Plantain stem and its cutting method please refer to the link shared below. There are detailed method and pictures included in that recipe which will be of use to you if you are newbie and are unaware of the same. Do excuse for the inconvenience if any.
** For “Avalo~ Tarni Mirsange Nonche/ Amla~Green Chilly Pickle” Recipe, Please follow the link given below …
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