"Organic Red Rice (Navara/Paddy Rice) Panpolo (Neer Dosa)" served with Khajoor (Dates) Syrup (store bought) ... Organic red rice came home by some mistake from grocer a few months back and I had not returned it as some of my friends suggested that it was good for health and dosas prepared using that rice turned out good ... today prepared this delicious amchi panpolo that turned out soft and very tasty ... thanks to all those friends who took out their valuable time and gave suggestions on using the rice, will def. try out other dishes too .... Yummilicious ...
** Panpolo or Neer Dosa needs no introduction and as you all are aware it is is a lacy sort of dosa as thin as an handkerchief that is relished in almost every Konkani Saraswat home with their own combinations. This dosa is loved in almost all the Southern parts of India and is particularly famous with Konkani and Bunt community sections. These Dosas can be served for breakfast or lunch depending upon the accompaniment served along with the same. I have already written a lot on this dosa that is usually prepared using normal rice along with coconut gratings. However, you can add on nachani (finger millet), jowar etc and also prepare the same. I am sharing a common link to all the panpolo/neer dosa prepared by me and blogged here before at the bottom of this recipe, you can check out on the same for preparing it in different combinations.
** A few months back I had made a post on pejje jevan ie rice porridge prepared using “Organic Red Rice (Navara/ Paddy Rice)” which I had accidentally purchased in place of Red Boiled rice. Well, I have to use that 2 kgs of rice which is sitting stored in my kitchen and I am trying to think of best ways to use them. Many of my friends had suggested that panpolo would taste good with that rice or I could add them on while preparing dosas too. I decided to give panpolo the first try using the paddy rice as I wanted to get the feel of how the ground rice would turn out to be. Well, it can be ground fine, though you need to soak it for a good 8 hours unlike our normal rice, at least that is what I felt, but the dosa turned out soft and yummy. You can even cut down on the quantity of coconut as the dosa turns too soft if more is added on.
** Here is my simple recipe for "Organic Red Rice (Navara/Paddy Rice) Panpolo (Neer Dosa)" … the recipe stands the same as of other normal panpolo/neer dosa posted here before. I have not made in any changes at all except I have cut down on the addition of coconut gratings as the first time when I tried it the dosa turned out too soft which made it difficult to lift the dosa from tava. During my second trial, I added on lesser quantity of coconut and it turned out perfect. Rest of the method, technique etc. is the same as for others and I have not made in any changes whatsoever. Without running into much more explanation, lets move on ahead to the recipe. I have served the panpolo with Dates Syrup/Khajjur Ravo which is easily available in stores and is similar to the Godda Ravo/Jaggery Syrup prepared and served along with it.
** Wash and soak 2 cups of "Organic Red Rice (Navara/Paddy Rice)” in plenty of water for about 8-10 hours or overnight. Organic red rice is slightly on the tougher texture and I found out it needs to be soaked more than the normal rice we use otherwise. Wash well and drain off the water properly and then add it into the mixer grinder along with ¼ cup of freshly grated coconut and grind to a very fine paste add in water as much as required only. Do not add in more coconut gratings or the dosa turns too soft and becomes difficult in lifting it intact from the tava/pan. Also see to it that you add fresh white coconut gratings only and not the darker coconut flesh that is closer to the shell. This is to ensures good taste to the dosa.
** Again, do not add too much water while grinding as it will not turn out smooth. Keep adding on water as you grind for smooth textured batter. Remove into a vessel then add in about 3-4 cups of water to bring it to a thin consistency. The texture should be that of fresh thick milk. Add salt to taste and the batter is now ready to be prepared into dosa. If still not sure of the consistency of the batter check it by dipping the ladle into the batter. When you remove the ladle out the batter should not form a coating on the back of the ladle. If it does, then add more water to the batter. The batter is not fermented so it is ready to be used immediately. However if you need to remove the dosa after a few hours refrigerate the batter and bring it to room temperature before you proceed in making of the dosa.
** Heat a non stick large sized tava/iron tava which has a fitting sized dome lid. Apply oil all over the tava. Rub it lightly with a tissue paper evenly all round the tava, so that the tava gets evenly coated with oil. Do not rub of the oil from tava just spread it with the tissue evenly. 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. Using a deep rounded ladle that holds about ½ to ¾ th cup of batter, pour the batter on the hot tava after lowering the heat to minimum in a quick and swirl pattern by pouring in such way that the tava gets covered with a thin layer of batter all round. The batter should be poured from at least 4-6 inches above the tava and the ladle should not be allowed to touch the tava nor should you attempt to spread the batter as we do for normal dosas.
** Also, move the ladle while pouring the batter from outward to inwards swirling motion of clockwise to prepare a perfect dosa. Because of the thin consistency of the batter, it will spread over the pan quickly and a lacy texture, ie. a dosa with lots of holes will be formed. That is exactly the way we need to prepare the dosa to get a lacy texture. This does need a little bit of practice and is difficult to explain and will definitely help the novice if they watch a person prepare these dosas themselves. However, you can watch a video demo on you tube channel for the purpose, it is not like observing a live demo. Do query and find out with friends or your friendly neighbor if they are preparing it and ask them to teach you, there is always happiness and perfection in learning something in 1:1 basis.
** Drizzle a few drops of oil round the edges of dosa on the pan and cover the dosa pan with a dome lid and let cook on medium heat. It takes only about 3-4 minutes maximum for the dosa to get cooked. Remove the lid and raise the heat and let cook uncovered for a minute. Do not attempt to make the bottom of the dosa crisp by over cooking it, this is a soft lazy dosa and not a crisp one. Now gently remove the dosa loosening it on the out side and then fold it over into half and then again into half with gives you a sort of triangle or you can lift it gently and serve it on the plate as it is. Do not flip over and cook the dosa as this dosa is cooked on one side only. Remove rest of the dosa with the batter in similar way but remember to season the tava before you remove each dosa to ensure that the dosa comes off evenly without getting torn.
** "Organic Red Rice (Navara/Paddy Rice) Panpolo (Neer Dosa)" is done and ready to be served. Serve them hot from tava as they tastes best when served that way. I served it with Dates Syrup/Khajjur Ravo, you can serve it with any side dish of your choice as this is one dosa that goes very well with any accompaniment be it with chicken curry, kurma, panna upkari etc. or any gravy bhaji of your choice. Children and elderly people love this dosa very much as it is soft and easy to eat and it tastes simply awesome when served with Shrikhand or homemade butter or jaggery ravo too which is a common combo among Konkani Saraswats. Do try it out and enjoy with your family and friends. There is nothing more satisfying than seeing your family enjoy and relish your meals with love.
** Given below is the common link to all the “Panpolo/Neer Dosa” recipes posted in the Blog before. Do go through the same for a better knowledge about this dosa or you can try them out if they appeal to you too … Enjoy and relish healthy home cooked food and stay fit.
** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible.
** I am happy to inform you that I have also started a food group for by the name "KONKANI DELICACIES" which is over and year old, with about 22 K strong members. It is a pleasure to inform that you will find in the group many more recipes posted by our expert members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is
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