Wednesday, March 21, 2018

Paanpolo /Neer Dosa with Alwathi ( Colocasia leaves in coconut based gravy )

Paanpolo /Neer Dosa with Alwathi ( Colocasia leaves in coconut based gravy )
  • Dosa Rice ...1 cup
  •  Grated Coconut ...  3 tsp 
  • Salt to taste .

Wash n soak dosa rice overnight or just for 4 to 5  hours ... 

Grind it to a very smooth batter adding grated coconut . Add salt n dilute it adding water .

 Heat a dosa tawa ,smear oil n just splash a ladle full batter on it ... let it cook only on one side . ,fold twice to get the triangle shape . 

Note : Add only small quantity of grated coconut ,just for sweetness ,more grated coconut makes it brown .. Grind to a very smooth batter as when you touch no feel of the grains should be there The batter shouldn't be too thin or thick ..the consistency should be a little  thicker than milk ... 

Alwathi ( Colocasia leaves in coconut based gravy )
  •   Colocasia leaves   -10 /12
  • Ambados (Sour Hog plum)-3
  • Ginger- 1 inch 
  • Green chillies- 2 
To grind to a semi coarse paste 
  • Grated coconut -1 cup
  •   Roasted Red chillies - 3
  • Salt to taste .

  • Oil-1 tsp
  •  Mustard seeds -1/2 tsp
  • Curry leaves-2 sprigs
  Finely chop Colocasia leaves with stem (pathrade panna)

Crush hog plums.

Finely chop ginger n green chilles .

Cook chopped Colocasia leaves along with crushed hog plums with little water n then add chopped ginger n green chilles .

Grind grated  coconut and chillies. ( the ground masala shouldnt be too coarse nor too fine ) medium ! Add the ground masala to cooked stuffs add  salt and  boil well ! 

 Give  the seasoning.

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