Panpolo | Neeru dose | Neer dosa | easy, no fermentation dosa

                                                              So this is what I made along with the delicious Tomato Chutney. A true heaven made match. Super soft Panpolos (like we call in Konkani) with spicy tangy tomato chutney. Panpolos were my greatest pregnancy craving too and I could eat almost 10 in a go (haha those times!). Amma used to make it at least twice a week for me and I remember how Miss A would doze off inside after a heavy breakfast of panpolos. Even now, these dosas are her favorite and she can eat it all day.

                                                              My hubby has been asking me to add this dosa on the blog but I kept postponing as I thought everyone knew this simple recipe. Then last week something happened that I decided I had to blog about it. Me and Renuka were deciding what to make for dinner (while the hubby’s are at work) just for us and kids. I was suddenly reminded of Panpolos and asked her if she had ever tasted dosas made of rice and coconut. She had not heard of it nor tasted it. So we soaked the rice quickly and made panpolos for dinner. And the way she and her boys enjoyed them made me really happy. Her younger one even gobbled down 5 of the dosas (My Ammas voice echoing “Do not count while eating! Eat till the stomach fills” :D).

                                                            This recipe is dedicated to those who love Neeru dose or Panpolos from restaurants and thought making it at home is difficult. It is really easy if you follow the tips properly. If you have any doubts anytime, you can message me @HealthyCookingwithMitha  or comment below. I am ever ready to help people making yummy homemade food. Do try! Happy and Healthy Cooking!

Similar dosa with matta rice or brown rice and coconut: Matta Rice Dosa


Ingredients: {Makes approx 12 dosas}
2 Cups Raw Rice (I use regular medium grain rice)
1 Cup freshly grated or desiccated Coconut
Salt to taste

1. Wash well and soak raw rice for 3 to 4 hours.
Note: You can also soak overnight if you plan to make for breakfast.

2. Drain water and grind with coconut and salt to a smooth paste. Remove it in a bowl.

3. Now comes the important part – Adding water. Add approx 2 cups water (1/2 cup at a time) checking the consistency of the batter each time. The batter should be thinner than dosa batter and should almost resemble water.
Note: The best way to check is by trying to pour from the ladle as shown. It should be free flowing. Do not make it very watery nor too thick.

4. While making dosas, heat a flat bottomed non stick pan and let it get really hot. Now pour a ladle full of the batter over it. It does not get any particular shape. So do not worry about that. The important part is the dosa should form tiny holes all over it and should be thin. If the dosa is thick, the dosa batter is thicker than it should be. Just add extra water (1/2 cup at a time).

5. Since I use a non stick pan, I don’t oil this dosa. If using a cast iron pan, you should oil the dosa along the edges. Cover and cook for few seconds.

6.  This dosa cooks really fast. So as soon as you see that the top surface of the dosa is free from raw batter and looks cooked, fold in half and then in quarter as shown.

7. Repeat the same with the rest of the batter lowering flame slightly if required.
Serve hot with this Tomato Chutney. My mom’s recipe and really the best combo with panpolo.

Important tips:
Panpolo is easy to make if you follow some basic tips.
* This dosa tastes best when made as soon you grind the batter. Though I also store the batter in the fridge and make dosas, it definitely tastes amazing with freshly ground batter.
* Coconut is an important ingredient in this dosa which gives the flavor and texture . So do not reduce nor skip it.
* I use regular medium grain rice for making this dosa. You could use any medium or long grain rice. I have not used idli rice while making this dosa. So don’t know if it works.
* The main step in making this dosa is definitely the dosa batter consistency. If the batter is thick, the dosa turns thick and rubbery. If the batter is too thin, you won’t be able to make dosas. So keep adding 1/2 cup water at a time to get a free flowing batter. With the first dosa, you will get to know if the batter is right or not. If thick, just add more water (1/2 cup at a time).
* You will definitely require a flat bottomed non stick pan for this and it should be hot while pouring the dosa. You can reduce the flame slightly as you make more dosas if the dosas are turning brown. The flame should not be very high nor too low.
* If using a cast iron pan, it should be well oiled and requires oil while making dosas too. Else you will have difficulty removing the dosas from the pan
* This dosa cooks very quickly. Hardly takes few seconds. Just as the surface cooks, fold and remove from the pan. If left on the pan for long, the dosa turns brown and crispy.

I have tried to answer as many queries that can arise but if you have any more doubts, you can comment below or message me on my facebook page @HealthyCookingwithMitha.

Hello, I am Mitha.Join me in my journey of healthy eating with my foodie of a husband and an equally foodie toddler. This site is a collection of recipes that we loved so much that we had to share it. Enjoy cooking with these healthy-easy-delicious recipes!

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