“Varai Panpolo/ Neer Dosa (Indian Barnyard Millet Lacy Dosa)” served with Aam Ki Launji (Sweet- Spicy Raw Mango Chutney/ Pickle) ... Millets are good for health and can be easily substituted and prepared into delicious dishes ... here is a soft and lacy panpolo that tastes awesome when served with aam ka launji ... can be relished during fasting days too ... Yummilicious ....
** Millet as all of you are aware is considered to be healthy and I have prepared and posted quite a few dishes using them. Though most of my dishes are with nachani/ finger millet being one my most favorite ingredient, I do try to prepare dishes with other millets as and when possible too. Varai is another millet that I grew up knowing about as in my community varai dishes are prepared during Upwas/ fasting times. There are many dishes or should I say that almost all millets can be replaced in place of rice and followed in recipes to get equally good results. Today’s panpolo is prepared in the same lines as that of which we prepare with using normal rice. Panpolo or Neer Dosa needs no introduction and as you all are aware it is a lacy sort of dosa as thin as an handkerchief that is relished in almost every Konkani Saraswat home with their own combinations.
** 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 about this dosa that is usually prepared using normal rice along with coconut gratings. You can check them out through the common link shared at the bottom of this recipe as it also includes step by step pictures too. Today's dosa is with Varai, the recipe of which remains the same as that of other panpolos. I will not run into much details about Varai which is also know Varai/Barnyard Millet/ Sama ke chawal/ Samo/ Moraiyo/ Bhagar in a few other languages, but will share the recipe right away. Let us all pray together to almighty that the world sails through this crises safely and all of us come out unscratched. Stay Safe, Stay at Home and help out a lending hand in the best way you can to those helpless ones out there.
** Here is my simple recipe for “Varai Panpolo (Indian Barnyard Millet Lacy Dosa)” … My Style …
** To Prepare the Batter for Panpolo : Wash and soak 2 cups of Varai/Barnyard Millet/ Sama ke chawal/ Samo/ Moraiyo/ Bhagar in plenty of water for about 3-4 hours. Wash well, drain off the water properly and then add it into mixer grinder along with ¼ cup of freshly grated Coconut/ Soyi/ Nariyal and grind to a very fine paste adding in water as much as required only. Remove and add into an vessel along with salt to taste, adding in 3-4 cups of water. Mix well and the batter is ready.
** Note : 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. 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.
** To prepare panpolo/ neer dosa/ thin lacy 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 outside 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.
** “Varai Panpolo/ Neer Dosa (Indian Barnyard Millet Lacy 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 with Aam Ki Launji (Sweet- Spicy Raw Mango Chutney/ Pickle) which I had prepared a few days back and it just tastes superb and wonderful. 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.
** If you would like to try out “Aam Ki Launji (Sweet- Spicy Raw Mango Chutney/ Pickle)”, please do go through the link given below for the recipe, it is the season of mangoes now and I am sure this recipe will be very helpful in your home as it can be served with roti, parathas, idly, samosa, dosa, poori ... the list is almost endless.
** 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.
No comments:
Post a Comment
Thanks.