Monday, August 31, 2009

Daat Polae(thick dosa) with chutney and potato bhaji.

In konkani we say polae for dosa and daat means thick.Daat polae or thick dosa with coconut chutney and potato bhaji. Scrumptious meal thats what my 5 year old son said when he saw what was for breakfast that day.
I am not much of a chutney or bhaji with polae person, I like mine plain dunked in chai(tea) as all the holes get soaked in tea and ummm... that's a totally different taste.

My Aayi(maternal grandma) makes the best polae in the whole wide world. When she makes them there are tiny holes(due to fermentation) all over the polae. Usually she serves it with channa ros.

When Ma made polae she never ever added udit dal, it was just rice and methi seeds along with sometimes a handful of cooked rice or soaked poha. So the polaes were always snowy white in color. Ma served the polae with coconut chutney.
Since coming to Canada I have missed the polae made by Aayi and Ma.

I do not have either of their recipe so I came up with my own proportions to make these dosa.

4 cups raw rice,
1 cup udit dal(split black lentil),
1 tbsp methi seeds,
1 cup cooked rice or soaked poha.
1 and 1/2 tsp salt and pinch of sugar.

  • Wash and soak rice, dal and the methi seeds in water separately for 5-6 hours.
  • Put soaked rice and cooked rice /soaked poha in a blender and grind to a fine paste, pour in a vessel big enough to allow fermentation.
  • Next grind the soaked udit dal and methi seeds till you get a fine paste.
  • Pour into the vessel containing the ground rice, add salt and sugar and mix well with a whisk.
  • Cover and let ferment overnight or for 8-10 hours in a warm place.
  • Next day the batter will be fermented and bubbly.
  • Heat a 8 inch non stick tava on medium heat, add 1/2 tsp of oil, use a paper towel and spread the oil and pour 3/4 cup of the batter on the tava, spread to make a circle, cover with lid and let cook for 2 minutes, then take off the cover and using a spatula flip the pola(dosa) over so that it cooks on the other side for another minute so that the other side gets cooked too.
  • If using non stick pan there is no need of adding more oil to the pan. Prepare the rest of the polae in similar manner. Serve hot with chutney and potato bhaji.

Traditionally in goa we use cast iron tava(bhidyacho tavo), but here I use non stick tava.
Whisk makes the mixing of the batter easy and even.
I use the same proportion to make thin polae or crispy masala dosa and idlis too.
Vary the amount of batter poured on the tava to get thin, thick or very thick dosa.


Green Chutney.

1 cup coconut,
1 green chilly(more if you like spicy),
2 tbsp chopped coriander leaves,
1 tsp grated ginger,
1/2 tsp sugar,
salt to taste,
2 tbsp lemon juice,
water to puree the chutney.

  • Put all ingredients in a blender and puree to a fine paste adding water as required.
  • Serve with dosa.

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