Food / Recipes

Paan Pole or Neer Dosa – A Karwar Region Speciality

Paan Pole

Paan Pole or Neer Dosa is a staple dish from the Karwar Region. The dosa is flipped to form a leaf which is called paan pole. Usually made with white rice, I tried it with a variety of indigenous, organic rice called Kaatuyaanam rice from  Spirit of the Earth store. This is a variety cultivated mainly in the coastal delta region of Tamilnadu. The crop when fully grown has the ability to hide an elephant, hence the name – Kaatuyaanam meaning (Kaatu – forest and yaanam -elephant).

The goodness of this rice combined with the flavour of coconut keeps you wanting for more. Oh, and this rice is great for those with diabetes, has anti-cancer causing properties and protects against skin problems.


  • Kaatuyanam Rice – 1 Cup
  • Grated Coconut – 3/4 Cup
  • Salt to taste
  • Oil –


  • Soak Kaatuyaanam rice overnight for a minimum for 8 hours
  • Remove water from the rice and grind to a smooth paste along with coconut and salt
  • Add very minimal water while grinding
  • The batter should be smooth and runny (unlike the idly/dosa batter)
  • Heat Tava and pour using a ladle and spread it evenly.
  • Add drops of oil around the dosa. Cover and cook
  • Do not flip the dosa and cook the other side.
  • Serve with chutney of your choice

Should you wish to buy indigenous rice varieties like this, you may do so at Spirit of The Earth Store – 4, ‘Srinidhi’ Apartments, 3rd floor, Desika Road, Chennai. (Behind Trinity Hospital). Contact: Sumita – 95000 82142

About Author

The musings of two Chennaiites seeking to discover the world through food and travel. As they open themselves up to adventure, the accompanying puliyogare, travels well and ensures that the idea of home is never lost

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