Coconut dosa (Soyi polo/Pan polo/Neer dose)

This is a very common breakfast in North Canara. The combination differs. Some people eat this dosa with normal coconut chutney or jaggery(molasses) or chutney powder. But I like this dosa with garlic chutney the way my mother does it.


This is called Neer dosa in Kannada and served with fish/chicken curry in Mangaloren restaurants. Traditionally these dosas are prepared on cast iron tavas which are well oiled. My aayi applies oil to the tava, keeps it overnight and makes dosas on it the next morning. This helps in avoiding dosas sticking to the tava.

Ingredients:
1 cup rice (use dosa rice if available, otherwise use any normal uncooked rice)
3/4th cup coconut (tender coconut works the best)
Salt

Method:
Soak rice overnight. Grind with salt and coconut. Make the batter very thin. Prepare dosas. These dosas have to be cooked from only one side. (Since coconut is used, there is a chance of dosas getting sticked to tava).

Serves : 4
Preparation time: 10 min

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