Kharbassa Polo

Kharbassa Dosa (Polo)

A tasty & nutritious dosa in Konkani cuisine of Cochin GSB’s

Makes: 12 - 15 dosas

For Dosa Batter:

1 1/2 cups (300 g) raw rice (pachari / soorai orovu)

1/2 cup (100 g) urad dal

2 tablespoon (30 g) methi (fenugreek seeds)

6 dried red chillies

1 teaspoon peppercorns

1/2 teaspoon turmeric powder

Salt to taste (approximately 3/4 teaspoon )

Ghee / oil for frying

Water for grinding

For Dosa Batter:

Wash and soak raw rice for 5 hours and make a smooth paste in a mixer or grinder. Add little water when making batter.

Wash and soak urad dal and methi for 5 hours. Finally, add dried red chillies and peppercorns along with methi and urad dal and make a smooth paste. Add 1/4 cup water while grinding.

Transfer urad dal - methi paste and rice paste in a big bowl, add 1/2 teaspoon salt, 1/2 teaspoon turmeric powder, mix the paste well and keep aside to ferment for 6 - 7 hours or overnight (or minimum 4 hours). Batter should be of dropping consistency.

Final Preparation:

Heat a heavy - bottomed wrought iron griddle or non stick dosa pan on a medium heat.

Grease with little oil / ghee.

Make the dosa by placing a ladleful ( approximately 120 ml ) of batter on the centre. Spread evenly by circular rotations using the base of the ladle, starting from the centre and progressing outwards. Sprinkle a few drops of ghee / oil. Cook for 2 - 3 minutes. Turn the other side and cook till golden color (The underside should be golden brown in color).

When ready, carefully remove with the help of a thin spatula. Serve hot with Coconut chutney /Sambar / Tomato sauce / Tomato chutney / Green chutney.