“Tandla poLLaw” - Rice Dosa! I have always wondered why it is called tandla poLLaw, even though it has udad Dhal too. Most likely, it is because the urad Dhal combo poLLaws were identified by the added ingredients. Tandla poLLaw, (udad + rice), rula’nva (cream of wheat) poLLaw (udad + rula’nv), Bombay peeTa poLLaw (udad + maida) etc. Bombay PeeTa / maida/ All purpose flour, all one and the same ingredient. These were the names used at both at my maternal home as well as at my in laws place. All the coarsely ground (Khara peet) dosas/poLLaws were called Bhakris and these didn’t have the Udad Dhal. (Tandla /rice bhakri, rula’nva/ cream of wheat/ sooji bhakri, etc. Served with red coconut chutney and chutney MoLaga puDi. Both recipes can be found here on VeeVaasari.
Tandla PoLLAw Recipe Ingredients: • 1 cup Udad Dhal • 2 cups idli rice • salt to taste
• oil of choice or ghee to make dosas Steps: 1) Wash and soak the udad and rice together for at least 4 or 5 hours. ( or you can soak separately as well) I do it together as it is easy for me to just grind everything together. (For idlis, I do it separately as the udad has to be smooth and extra fine and the rice is ground a little coarse) 2) Grind to a fine batter and add salt to taste. I usually mix in the salt with my hands, very clean hands of course, as it helps in the fermentation process. 3) Keep the batter overnight and make sure it has fermented well. 4) Ideally these dosas are made little thick, drizzled with some oil or ghee and cooked covered on one side and then flipped over and cooked again. Some members in my family prefer thin dosas so I end up doing that as well. 5) Serve along with your favorite condiments and enjoy.
Notes: Tandla poLLaw is also served with Sweet Khichdi during festivals. - Tip for fermenting the batter - you can keep it covered in the oven overnight with the light on. - It can be fermented in the Instant pot as well on yoghurt mode, but I prefer the oven.
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