(COVID 19 lockdown version)
I wanted to eat PanpoLe (Neer Dose), no matter that I had no grated coconut, and I had already used up all of the unsweetened coconut flakes, as well as all the coconut powder and coconut flour I had. Coconut is what gives this Dosa the distinct taste. I have known people to make it without coconut, but what’s a panpoLLaw without coconut!
I made the PanpoLe batter with coconut milk instead. This is what I used to do back in 1981, when we had no Indian stores around. We used to do our Indian groceries once a month in Berkeley. How I used to make shenvai and panpoLLow in those days, was with coconut milk. Since I have coconut milk, I decided to make my favorite PanpoLe. My husband and I like the PanpoLe a little crispy on one side and soft on the inside, hence I don’t get the absolute white poLe.
Served today, with an Almond chutney which is staple these days, since I have no coconut stock.
This recipe, was made up in 1981. The ratio I used was 3 cups rice to one can coconut milk.
PanpoLe (with coconut milk)
Recipe
Ingredients:
3 cups rice (wash and soak for 3 or 4 hours)
1 can coconut milk or coconut cream
Salt to taste
oil of choice to make dosas (I prefer coconut oil)
Steps:
Grind the soaked rice with water and the coconut milk.
Add more water as needed, as the PanpoLe (Neer dose) batter is supposed to be watery.
Add salt to taste and make the PanpoLes.
Once you spread the batter onto the hot pan, drizzle with some oil and cook the Dosa covered for a bit and once it’s cooked, fold and transfer onto your plate.
Serve with your favorite chutney, poDi, pickle, stew or honey.
One of my favorite combinations was fresh “white butter (loNi) and pickle.
Another accompaniment we used to make in India is “Rawo”, a sweet dipping sauce. Honey was used in lieu of Rawo. I was never big on dipping my Dosa into anything sweet, but I did learn to make it for my visiting family and friends, and guests in case they liked it.
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