Pejje Polo is a very soft and thick dosa. I don't know why the name pejje polo. Peje in Konkani means rice cooked in a generous amount of water. Rice is eaten along with the starch, salt to taste, and pickle to give some kick. If you are looking for a different variety of dosa then this has to go to your list. It has a light flavor of cumin and each dosa requires two full ladles of batter.
Ingredients
1 cup dosa rice/ raw rice
1/2 cup urad dal/ deskinned split black gram
1 tsp jeera/ cumin seeds
Salt to taste
Oil for cooking dosa
Chutney for serving
Procedure
Soak rice, urad dal in water for 5-6 hrs
Wash well and grind in the mixer into a little coarse batter
Add jeera, salt and blend for a few seconds more
Take in a deep bowl and keep covered in a warm place for 8hrs or overnight for fermentation
Heat a pan and pour a ladle or two of the batter and spread slightly to make thick dosa
Cover and cook for 2 mins or till the top surface of the dosa looks cooked
Drizzle oil over the sides and flip the dosa and cook the other side till it becomes light brown
Serve hot with coconut chutney.
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