RICE PANCAKES OR NEER DOSA WITH COCONUT AND JAGGERY FILLING, PORTHA POLE

Ingredients

2 Cups of Idli Rice, Wash and soak it for 8 hours or overnight

Half Scraped Coconut

200 grams and to taste scraped jaggery

1/2 tsp cardamom powder.

Method:

Grind the rice adding water and little salt. It should be of watery consistency. Make the mixture of Coconut, Jaggery and Cardamom Powder. (add scraped jaggery, and cardamom powder to scraped coconut and mix well)

Heat a Dosa Pan. Take a small piece on onion and prick with fork. Dip the onion in oil and apply to pan all round. Take a ladle of batter and pour onto the pan and turn the pan all round. Close the lid for a minute and then remove the fried pancake (the edges will start leaving the pan) and place it on a plate with the bottom side facing up.

Take about two to three spoons of the coconut and jaggery mixture and place it in a straight line about 1/3 way of the pancake. Close two sides of the pancake . Now start rolling the pancake from the second side to the fourth side to form an roll with the filling in the middle.

Similarly form the other pancake rolls.

Rice pancakes (panpole)

Ingredients

750 grams of Basmati Rice

Salt to taste

Water

Soak the rice for 12 hours. Grind with water and little salt. It should be watery consistency. Should not be thick.

Heat up a pan. Brush little oil. When it is hot, pour a ladle of batter into the pan and twirl the pan for the batter to cover the whole pan. Cover with lid and let it fry for a couple of minutes. Use a metal spatula to remove and place it on plate and wait for it to cool down.

Fold the pancake into half and then again into quarter.

Same pancakes can be used for a Pancake Tuesday Pancake or Shrove Tuesday Pancakes. Make a mixture of Scraped Jaggery and Scraped Coconut. Once the panpole has been removed from Pan and placed on a plate, spread a little of the coconut/jaggery mixture across the panpole. Now fold in the edges a little and then roll the panpole. Your Shrove Tuesday Pancake is ready

Neer Dosa or Panpole or Rice Pancakes using Rice Flour ( instant Neer Dosa)

Ingredients:

1 Cup Rice Flour

2 Tbsp Scraped Coconut

2 Tbsp Cooked Rice (left over will do)

½ tsp Salt

Water

Oil for greasing the pan

Half Onion and fork for dipping in oil and greasing pan. (Prick onion with fork)

Flat pan

Method:

Grind the rice flour, coconut, cooked rice, salt, water to form a smooth paste. Transfer to big bowl and add enough water to make a watery batter (thinner than Milk).

Heat pan. Grease the pan using the onion. Pour a ladle of batter and turn the pan round, so that the batter covers the whole pan. The pan should not be too hot (medium). Close the pan and after about a minute, check whether it is fried. The sides will fry first and come off the pan. Remove the pancake to a plastic plate or bamboo tray, the fried side up. Prepare the next one. When the first one has cooled down fold it in half and then quarter.

You should get around 10 to 12 pancakes with one cup Rice Flour.