Tuesday, November 26, 2013

Keerla Polo (Spicy Bamboo Shoot Dosa) ~Quick Version

Keerla Polo is a popular dosa in Konkani Cuisine. In Konkani, keerlu means bamboo shoot. In Coastal Karnataka, as soon as the monsoon season sets in, fresh bamboo shoots are available in the market. It is then cleaned by discarding the outer tough leaves and the tender inner part are stored in salt, in big glass or porcelain jars. They stay good for 1-2 yrs. 

My mother makes this dosa and you can check her method here. But then one day I got lazy and thought why not try it using rice flour instead of grinding the rice. My husband really liked this version. He liked it so much that he keeps demanding for this every now and then.

Do try this version and serve it with rice and any side dish of your choice.

  • Bamboo Shoots*-  2 cans (or 2 1/2 cups crushed)
  • Rice flour- 1/2 cup
  • Red chilli powder - To taste
  • Salt- To taste
  • Oil - For shallow frying
*If using the ones stored in salt water then soak the bamboo shoots in fresh water and change the water 2-3 times, in order to remove excess salt.


Wash the bamboo shoots thoroughly. 

Then crush them using a mortar and pestle or a kitchen stone and transfer into a large bowl.

Now add salt, red chili powder and rice flour. Mix well. Mixture is ready.

Now heat a skillet (I used cast-iron). When hot, add few drops of oil on the skillet. Then take a portion of the mixture and pat it to spread (spread it as thin as possible).

Cook the dosa on a high heat until both the sides turn crispy and golden-brown.

Once done transfer it to a plate. Continue with the rest of the mixture. 
Keerla Polo is ready!!

Serve it hot as a side dish to rice and curry of your choice. Above measurement makes four big sized dosas.


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