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