Ghare Polo (Unripe Jackfruit Dosa)

Ghare Polo is a simple breakfast. I got this recipe from my mother. May- June is the peak season for jackfruit in India. We use jackfruit for cooking, in its every stage. We make curries using tender jackfruit. Once it is fully grown, some of them are plucked in unripe condition. The unripe pods are removed and stored in salt for year long use. The unripe pods are also used to make delicious chips. Dosa is one more way of using these unripe jackfruit pods. My MIL makes this dosa at least once, every year. 

I wanted to try this recipe, as I had a pack of frozen unripe jackfruit pods. The recipe calls for only few ingredients and it is pretty simple to whip up the batter. The dosa goes well with any spicy curry or chutney.
I am happy that this dosa will be my 50th dosa:-)

Ingredients:

• Unripe Jackfruit Pods, chopped- 1 cup
• Rice - 1 cup
• Grated Coconut, fresh/frozen - 1 Tbsp
• Salt- To taste

Procedure:

Wash and soak rice for two hours. Drain the water and add it in a blender along with unripe jackfruit pods and grated coconut.

Grind it along with little water to get a smooth paste.

Transfer it into a bowl and let it ferment overnight. Once fermented, add salt and mix well. Add water as desired to get a medium thick batter. 

Now, heat the dosa pan. Once hot, add a ladel full of batter and spread it in circular motion.

Once the base gets cooked, flip it on the other side. 

After it gets light brown spots, transfer it to a plate. Continue with the rest of the batter.

Ghare Polo is ready!!

Serve it hot with any chutney of your choice.

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Mashinga Palle Bhakri (Semolina Crepes with Drumstick Leaves)

Mashinga Palle Bhakri is a simple and healthy breakfast. Drumstick leaves (we call mashing pallo in Konkani) are rich in iron and this is a good recipe to start the day with. I love the flavor of drumstick leaves and was fortunate enough to get some in our local Indian stores. My MIL always mentions me about this dish and now that I had some leaves, gave it a try. I was very curious about its taste. It did taste awesome. I enjoyed every bit of it. Do try making it and get the goodness of drumstick leaves :-)

Ingredients:

• Semolina (sooji or rava) - 1 cup
• Wheat flour- 1 Tbsp
• Drumstick leaves - 1 cup
• Grated Coconut, fresh/frozen - 1 Tbsp
• Salt- To Taste
• Oil - For frying

Procedure:

Wash the leaves and remove all the leaves from the tough stalk. 

Then give a rough chop.

Now take semolina, wheat flour and salt in a bowl.

Add water (I added 1 cup) so as to form a thick, spreadable dough. Set it aside for 5- 10 minutes.

After 10 minutes, if the mixture is looking too dry, then add little more water. Now add in the grated coconut and chopped leaves.

Mix well. The batter is ready.

Now take a cup of water in a bowl (this will be used in spreading the bhakris). Once the pan gets heated, take a small portion of the batter using your hand and start spreading it to desired size and thickness. Dip your hand in water as you spread the batter (you should be very quick in doing this, otherwise it will be difficult to spread, resulting in very thick bhakris. If you feel it difficult then you can also spread it on a banana leaf or aluminum foil and then transfer it to the pan) .I made small sized bhakris.

Add oil/ ghee while frying. After 1-2 minutes flip the dosa to fry the other side. This might take 1-2 more minutes. Both the sides should get golden brown spots. Then transfer it to a plate. 

Mashinga Palle Bhakri is ready!!

Serve it hot. Above measurement serves 1-2 people.

Note: You can make the batter little thin (dropping consistency) and make small dosas just like these pancakes.

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'Butter Polo' (Rice Flour Dosa) ~ Using Leftover Batter

"Butter" Polo is a quick dosa made using the leftover Panpolo (Neeru Dosa) batter. I learnt making this dosa from my SIL. In Konkani, Polo means dosa (crepes). This recipe doesn't call for any butter. But it was served with butter. Hence the name :-)

Last year I stayed at my BIL house for a month and ate this dosa couple of times. I was really very happy the way they turned a little amount of leftover batter to a full fledged breakfast, for the next day. I really get excited when I come to know of such ideas. The dosa comes out very crispy. They served this dosa with butter. Hence my nephew (in law) started calling it "Butter" Polo. Do try making this if you have little batter. You can thank me later for this :-)

Ingredients:

• 'Panpolo' Batter (left over) - 1 cup
• Rice Flour - 1/2 cup
• Onion, medium sized - 1/2
• Cilantro (coriander leaves) - 3-4 sprigs
• Green chilli - 2-3 (I didn't add)
• Salt- To taste

Procedure:

Chop the onion and cilantro.

Now add rice flour to the leftover pan polo (Neeru dose) batter. Mix well. Add around 1 1/4 cups of water.

To this batter, add chopped onion, cilantro and salt. Mix well (The consistency of the batter is watery). Batter is ready.

Now pour the batter such that you get a lacy pattern, on a pre heated hot skillet . This way you get a crispy dosa (if the dosa comes out thick then your batter is little thick. You can add little water).

Add little oil or butter (optional) on the dosa to make it crisp. Once the dosa turns golden brown and crispy, transfer it to a plate (or you can also turn the dosa to fry the other side).

'Butter' Polo is ready!!

Serve it hot along with butter or any chutney of your choice. Above measurement serves three people.

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Kyane Rulao Doddak (Banana Flavored Semolina Pancakes)

Kyane Rulao Doddak is a quick and easy recipe. Rulao Doddak is a thick dosa made of semolina. In this recipe, the semolina is mixed with sweetened banana puree and a small amount of heat from green chilli to make a sweet batter and then small pancakes are made out of it. The green chilli indeed is a surprise ingredient and compliments the sweetness of banana.
It is recent try in my kitchen. I adapted the recipe from here. Few days back I came across this recipe and wanted it to try sometime. I had a banana and hence waited till the skin turned black so that I can use it for this recipe. The dosa turned out very good. Just the way I like it !! It is healthy, quick and easy to put together.

One fruit which I don't enjoy eating, is a banana. But I like to bake or make halwa, sheera. So I love over ripe, ugly looking bananas :-) This recipe is good if you have many over ripe bananas. These dosas can also be served as after-school snack for kids.

Ingredients:

• Semolina (Sooji)- 1 cup
• Over ripe Banana, big sized - 2
• Green Chilli - 1-2 (vary accordingly)
• Sugar- 3-4 Tbsp
• Grated Coconut, Fresh/frozen- 2 Tbsp
• Salt- A pinch

Procedure:

Put the green chili, sugar and the banana in a blender ( I had only one banana. Make sure to add more to get the good flavor).

Blend it to get a smooth paste.

Now take semolina in a bowl and add the ground banana, salt and grated coconut.

Mix well. Add little water to get a thick batter. Let it sit for 10- 15 minutes. After 15 minutes the batter tends to thicken as the semolina absorbs the moisture. Add more water to get a thick batter, of dropping consistency.

Now make small dosas on a pre heated griddle.

Flip it once the base of the dosa turns golden brown. Cook until the other side also turns golden brown.

Transfer it to a plate. Kyane Rulao Doddak is ready!!

Serve it hot with butter. Above measurement serves two people.

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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.

Ingredients:

• 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.

Procedure:

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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Sanna Polo (Spicy Dosa) ~ Version 2

Sanna Polo is a popular Konkani dish. It is a spicy dosa loaded with onions (also cabbage, if desired). It makes a good accompaniment to rice and dal. This is one of my favorite dish. I have already posted a recipe for sanna polo here. It is my mother's version and I grew up eating that. 

Last year my MIL's sister mentioned about adding toordal and hence wanted to try that version too. Finally I tried it and it came out very tasty. There was only a slight difference in taste, in comparison to the first version. I didn't add cabbage as I love loads of onion in my dosa :-) Do try making this unique dosa!!

Ingredients:

• Rice - 1/4 cup
• Toordal- 1/4 cup
• Onion, medium sized- 1
• Roasted dry red chillies - 4-5
• Tamarind- A small ball (goose berry sized)
• Grated Coconut, fresh/frozen- 1/4 cup
• Salt- To taste
• Oil - As required (for shallow frying)

Procedure:

Wash and soak toordal and rice for two hours.

While it is soaking, chop the onion fine.

Drain the water of soaked dal- rice mixture and put in a blender along with roasted dry red chillies, tamarind, grated coconut and salt. 

Grind it. Add little water while grinding to get a thick paste.

Transfer the ground mixture to a bowl and adjust the consistency by adding water. I kept it medium thick. To this batter add the chopped onions.

Mix well. Batter is ready.

Now add a ladel full of  the mixture on a pre heating skillet and start spreading it to desired thickness.

Add little oil over the dosa and close the lid for a minute (let the heat be on medium). When the base of the dosa turns brown, flip it to brown the other side of the dosa.

Once it turns brown on the other side, remove it from the pan. Sanna Polo is ready!!

Serve it hot as a side dish to rice and dalitoy. Above measurement serves 2-3 people.

Note: You can also include cabbage in this recipe. If you want to add then decrease the amount of onion and replace it with finely chopped cabbage. Even this dosa tastes equally good.

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