Poale (neer dosa).
Cooking Poale (neer dosa) is a fun thing, moreover it becomes a lot more unique value if you prepare it on your own. By utilizing the complying with 6 components, you can begin cooking 18 steps. observe the following area for you to start cooking immediately.
Composition Poale (neer dosa)
- It’s 1 1/4 cup of Raw Rice.
- Prepare 1/4 cup of Thick Poha (Flattened Rice).
- Need 1/4 cup for Fresh Grated Coconut.
- It’s 1 1/2 cup – Water (approx for grinding and thinning the batter).
- It’s 3/4 tsp of Salt.
- Provide as needed – Oil for roasting the Poale.
Poale (neer dosa) process
- To make the Poale, first wash twice the raw rice in sufficient water. Drain and transfer to a bowl..
- Add enough water to soak it for about 6-7 hours..
- Drain well the soaked rice grains and set aside till further use..
- Wash the flattened rice and soak it in clean water for about a minute. Drain and squeeze out all the water..
- Transfer it alongwith the grated coconut to a mixer grinder. Add a little water from the above mentioned water and grind well..
- Now add the drained rice grains and some more water. Grind all together to get a smooth paste. Use water as required for the same..
- Transfer this paste to a bowl and add the salt. Mix well and add some more water to get a batter of medium thin consistency..
- The batter should be thinner than that of a dosa and it does not need fermentation..
- Approximate quantity of water required for grinding as well as thinning the batter is mentioned in the ingredients..
- Heat a cast iron griddle/skillet (Bidaacha Tavaa) and spread oil over it..
- When it heats up, reduce the flame to minimum. Stir the batter well and using a ladle, pour some over the griddle starting from the sides..
- Holding the griddle with it's handle, rotate it quickly so that the batter spreads evenly..
- Drizzle some oil over it and near it’s edges too. Cover with a lid and cook on low flame..
- Uncover and check whether the Poalo has cooked on the bottom side..
- Do not flip, cook only on one side. If the poalo is well cooked, i.e. it is still soft and cooked on the bottom side, fold it into half and transfer it to a serving dish..
- This has to be done gently, as the poale are quite soft and delicate..
- Repeat this process for the remaining batter to get soft Poale..
- Serve the deliciously soft Poale with a NKGSB style lasun chutney or if desired with some Coconut chutney In South Indian style. Check out this delicious recipe: Coconut Chutney In South Indian Style https://cookpad.com/in/recipes/7826128-coconut-chutney-in-south-indian-style?token=qvLbYru5n6rbJ2JuptRyq9SB.