Jul 8, 2012

Polo Kalleilolo

Polo Kalleilolo (Phedi Kalleily)

(My grandma's recipe and also a favorite dish of my husband's maav (Valyamma), made of thin dosa (polo) strips, godda choon (grated coconut mixed with melted and sieved jaggery, a very tasty snack) !!!

Serves: 5 - 7

Makes: 6 – 7 dosas / polos


For polo (dosa):

½ cup / 100 g (Indian standard measuring cup of 100 ml / 4 oz capacity) raw rice (pachari / soorai orovu)

2 tablespoon boiled rice (ukkada chawal / puzhukkalari)

3 tablespoon grated coconut

¼ teaspoon salt


Wash and clean raw rice and boiled rice. Soak together in 2 cups water for 4 – 5 hours. Drain out water and make a smooth paste in a mixer / blender with grated coconut and salt. Sprinkle very little water when making batter (1 – 2 tablespoon). Transfer the dosa batter into another vessel. Polo batter should be of pouring consistency (slightly thinner than normal dosa batter).

In a dosa tawa, 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, starting from the centre and progressing outwards. Close with a lid.

Allow to cook for about 30 seconds, before sliding the dosa off the pan. Repeat the process with the remaining batter.

For grated coconut mixture (godda choon):

7 tablespoon grated coconut

6 – 7 tablespoon melted and sieved jaggery (or to taste)

2 pinches cardamom powder (optional)

Mix all the ingredients together

Final presentation:

Cut polo / dosa into thin strips or 1 – inch square or rectangle piece or any other shape and size of your choice (or Polo pissunu galka in Konkani language, that's more authentic !!!). In a wide bowl, mix dosa pieces with melted and sieved jaggery with finger tips. Sprinkle cardamom powder (optional) and consume after half an hour. Then dosa will absorb the divine flavour of jaggery.

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