Adsara Polo (Tender coconut dosa)
A very tasty breakfast dish in Konkani cuisine of Cochin GSBs, excellent combo with thoy !!!!
Makes: 7
You will need
200 g (1 cup) raw rice (pachari)
2 cups (400 ml) water
150 g adsar (tender coconut)
1 teaspoon jeera (cumin seeds)
1/2 teaspoon salt
2 cups (400 ml) water
150 g adsar (tender coconut)
1 teaspoon jeera (cumin seeds)
1/2 teaspoon salt
Tender coconut / adsar
Method
Cut tender coconut into small pieces. Keep aside.
Wash and clean rice. Soak rice in 2 cups of water for 4 hours. Drain out water and make a paste of rice and tender coconut / adsar in a mixer in batches. Add 30 ml (less than 1/4 cup) water while making the paste.
Transfer the batter to another container and mix with salt and jeera. Batter should be of pouring consistency. If the batter is too thick, adjust with 50 ml water. One can make dosa immediately. No need to keep for ferment.
Wash and clean rice. Soak rice in 2 cups of water for 4 hours. Drain out water and make a paste of rice and tender coconut / adsar in a mixer in batches. Add 30 ml (less than 1/4 cup) water while making the paste.
Transfer the batter to another container and mix with salt and jeera. Batter should be of pouring consistency. If the batter is too thick, adjust with 50 ml water. One can make dosa immediately. No need to keep for ferment.
Heat a dosa tawa / iron tawa. Reduce heat to medium and grease with 1/2 teaspoon oil on it.
Pour 1 ladleful (120 ml ) of batter on it (The batter should be able to spread by itself. It should not be spread with a ladle or gently make 2 circles. Dosas will be thicker than normal dosas).
Cover with a lid and cook on a medium heat till the upper crest is cooked.
Cover with a lid and cook on a medium heat till the upper crest is cooked.
Take the lid off and remove the dosa from tawa carefully with a flat spatula.
Flip over dosa and cook the other side / till light golden spots. Once cooked, remove the dosa.
Prepare dosa from the remaining batter in a similar way. Serve hot with Thoy / Coconut chutney.
Serves: 3 - 4
You will need
1 cup tur dal
3 cups water
1/4 teaspoon turmeric powder
1/2 teaspoon oil
3 green chillies, slit lengthwise
3 / 4 teaspoon salt ( or to taste )
1/4 teaspoon pepper powder ( optional )
3 cups water
1/4 teaspoon turmeric powder
1/2 teaspoon oil
3 green chillies, slit lengthwise
3 / 4 teaspoon salt ( or to taste )
1/4 teaspoon pepper powder ( optional )
For Seasoning:
2 teaspoon oil
1 teaspoon mustard seeds
1/2 teaspoon cumin ( jeera ) seeds
1 spring curry leaves
2 broken red chillies
1 teaspoon mustard seeds
1/2 teaspoon cumin ( jeera ) seeds
1 spring curry leaves
2 broken red chillies
Method
For thoy:
Clean and soak tur dal in 3 cups water for 15 minutes. Pressure cook dal with turmeric powder and oil till done / softens ( reduce heat to medium after 2 nd whistle and pressure cook on a medium heat for 15 minutes ). Allow the pressure cooker to cool naturally.
Boil dal again with slit green chillies and salt to taste. Cover with a lid and boil on a low heat for 10 - 15 minutes. Stir occasionally.
Boil dal again with slit green chillies and salt to taste. Cover with a lid and boil on a low heat for 10 - 15 minutes. Stir occasionally.
For Seasoning:
Heat oil in a small frying pan. Add mustard seeds. When they begin to pop, add curry leaves, cumin seeds and broken red chillies. Saute on a low heat for 2 - 3 minutes or till fragrant.
Pour this seasoning over thoy (sprinkle 1/4 teaspoon pepper powder if required) and serve with polo.
Pour this seasoning over thoy (sprinkle 1/4 teaspoon pepper powder if required) and serve with polo.
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