Feb 1, 2013

Jeera Dosa

Soft  Jeera  Dosa / Polo (without urad dal) / Jeere Galnu Polo

Delicious dosas, made of raw rice, grated coconut, cooked rice and jeea. Best with chutneys and any veg or non veg gravy dishes or dali thoy ( Konkan style dal) !!

Makes: 8 - 10 dosas / polos


Please use same measuring to cup to measure rice, grated coconut and cooked rice.

For polo (dosa) batter:

1 cup / 200 g (Indian standard measuring cup of 200 ml / 8 oz capacity) raw rice (pachari / soorai orovu)

¼ cup  grated coconut

¼ cup leftover cooked and cooled rice (this step is very important)

1 teaspoon jeera (cumin seeds) - adding jeera is giving  a unique flavor.

1/2 teaspoon salt

1 teaspoon sugar (or 1/2 teaspoon)

½ cup / 50 ml water


Wash and clean raw rice.  Soak together in 2 cups water for  3  hours. Drain out water and make a smooth paste in a mixer / blender with grated coconut  and  cooked rice. Sprinkle 2 – 3 tablespoon water when making batter.  Transfer the dosa batter into another vessel. Dosa  batter should be of pouring consistency (like normal dosa batter). Add salt, sugar and  50 ml / ¼ cup water if required to make a batter of pouring consistency. Cover and keep aside  for 3 -4 hours. No need to ferment overnight.

For dosa / polo:

In a dosa tawa / griddle, heat little oil. Pour a ladleful ( approximately 120 ml ) of the batter into it. Spread evenly by circular rotations using the base of the ladle (8 – inches or 17 – 18 cm in diameter), starting from the centre and progressing outwards. Close with a lid.

Allow to cook for about 1 minute until done. No need to turn other side. Carefully remove it with a flat spatula and serve with chutney / thoy or any spicy veg or non veg gravy dishes / egg curry / korma …

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