Kharbassa Polo / Methi Polo (2 nd recipe)
A tasty & nutritious dosa in Konkani cuisine of Cochin GSB’s - My amma's recipe.
Makes: 10 – 12 dosas
Please use same measuring cup to measure rice and urad dal.
For Dosa Batter:
1 cup / 200 g boiled rice (ukkada chawal / puzhukkalari or idli rice
¼ cup + 1 tablepsoon urad dal
2 teaspoon methi (fenugreek seeds / uluva)
½ teaspoon salt
½ teaspoon turmeric powder
Ghee / oil for frying
For Dosa Batter:
Wash and soak boiled rice for 5 hours , drain out water 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. Drain out water and make a smooth paste. Add 1/4 cup water while grinding.
Transfer urad dal - methi paste and rice paste in a big bowl, / vessel. Add 1/2 teaspoon salt and 1/2 teaspoon turmeric powder, mix the paste well and keep aside to ferment for 6 - 7 hours or overnight.. Batter should be of dropping consistency.
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) (or you can use an omelette pan to get even sized dosas / polos - see the 1 st photo)
When ready, carefully remove with the help of a thin spatula. Serve hot with Coconut chutney /Sambar / Tomato sauce / Tomato chutney / Green chutney.