Monday, 28 June 2010

Panpole/ Neer Dosa

As a child this was my favourite rice preparation. My love for panpole has not lessened in any way over the years. I remember fights at the dining table for the thinnest and crispiest panpole, as mom would serve them hot off the pan into our outstretched hands. This is a paper thin soft rice pancake which is very tasty, easy to make and loved by all. It can be easily eaten by the dozen as they are so light.

Best eaten with vegetable stew curry, chicken or mutton coconut curry or simply with honey.

Most often these panpole/ neer dosas are made using a ground mixture of rice and water. But I have deviated from the traditional recipe using coconut milk instead. The panpole/ neer dosas made using coconut milk have a better flavour.


Raw rice- 1/4 kilo
Coconut milk- 1 can or water
Salt to taste.

1. Soak washed raw rice in sufficient water for an hour or two.
2. Grind the drained rice along with coconut milk to a very fine paste.
3. Add water to the batter to make it to very thin pouring consistency.
4. Add salt to taste.
5. Grease a regular pan using an onion dipped in oil. Heat pan well. Add a ladle spoonful of batter, immediately turn the pan in a circlular motion to allow the batter to flow evenly to the edge of the pan base. Close the pan and allow the panpole to cook for 2-3 minutes or until the sides of the panpole start lifting from the pan. Do not turn the panpole. Carefully lift the panpole and place on a wooden chatti. Fold the panpole in half to form a semicircle, and then once again to form a triangle. Using back of a teaspoon rub a little oil to surface of folded panpole.
6. Repeat the same for the remaining batter.
Panpole is ready.

Notes: Updated 05/08/2013
For best results, if you would like your panpole's lacy and crisp at the sides and soft in the middle like we do, use the traditional cast iron flat based  dosa pan that was traditionally used in Mangalore to make these dosas. Though the pan is not non-stick, if greased and heated well can produce the crispiest dosas. The batter needs to be ground really fine and the consistency of the batter needs to be as for Rava dosas.

Vegeterian Mangalorean Radish Theil Piao.

Our first garden produce this spring has been tender baby radishes. Hubby loves this veggie as a salad but wanted to try something new with it. He tried the classic but simple theil piao which is a simple mix of onion a few spices and oil. The dish was very interesting and tasty as it had various textures in it owing to the mix of leaves, stem and root. A definite must keep recipe. Goes well with parathas. Radish tends to be a little bitter, those who do not have a palate for bitter taste may not appreciate this vegetable. Other vegetables like beans and spinach can also be cooked this way.
Baby radishes with tender stems and leaves- 10
Large onion finely sliced-1
Ginger finely chopped- 2 inches
Garlic 3 large cloves finely chopped
Green chillies slit- 2-3
Mustard seeds- 2 tsps
Naked urad dal- 1tsp
Turmeric powder- 1/4 tsp
Salt to taste
Oil- 3tbsps
Grated coconut: 3 tbsps
Curry leaves: 1 sprig
1. Wash the radishes and its leaves thoroughly. Select only the tender radishes, stems and leaves. Then finely chop the radish, the tender leaves and stems into 1/2 cm pieces. ( tedious but smaller the size the quicker it will cook)
2.In a kadai take oil add tumeric powder and mustard seeds, once they splutter, add urad dal, curry leaves, and green chillies and fry for a minute on medium heat. Add the onions and fry till it turns translucent.
3. Add the chopped radish, ginger, grated cocounut and salt, toss around well, and let it cook covered on a medium flame for 7-8 mins, tossing often. Add a little water to cook the radish only if required. Once the radish is crunchy and cooked check for seasoning then turn the flame off.
Radish teil piao is ready. Serve with chappatis, rotis or parathas.

Mangalorean Mutton Polov Curry

This traditional recipe is a family favourite especially during a feast, served with soft sannas or appams.
Ingredients: Serves 8
Tender mutton/lamb- 1 kg
Polov/ ash pumpkin- 3/4 kg ( if not available can substitute with potato)
Onion chopped finely- 1 large
Ginger- 1 inch
Slit green chillies- 4nos
Vegetable stew powder- 1/2tbsp ( i used Raysons stew powder)
Toor dal- 4 tbsps
Chopped tomato- 1 no.
Coconut milk- 1/2 cup thick extract
Oil- 2tbsps
For Grinding Masala Ingredients: Roast each seperately before grinding.
Kashmiri or long red chillies: 12
Khus Khus-1 tsp
Tumeric powder- 1/2tsp
Grated coconut-1/4 cup
Large garlic flakes- 3
Cinnamon powder- 1/2 tsp or 2 inch
Cloves powder-1/8 tsp or 2 nos
Tamarind extract-2tsps
1. Clean and chop meat to 1 inch pieces. Put in pressure cooker with onion, crushed ginger, slit green chillies, vegetable stew powder, toor dal, and chopped tomato. Add a cup of water and 1 tsp of salt and pressure cook on a low- medium heat for 4-5 whistles. Allow the pressure to drop before opening the cooker.
2. Meanwhile as the meat is cooking roast all the masala ingredients seperately in a little oil till aromatic ( except tamarind) and keep aside. Once cool grind along with tamarind and a little water sufficient to make a thick but fine paste. Rinse the mixie in 1/2 cup water and reserve liquid for gravy.
3. In a large vessel place chopped polov ( 1inch pieces) add 1/4 cup water, a pinch of salt, and cook on medium heat till firm but cooked.
4. Add the masala to the meat in the cooker, stir gently bring to boil covered with a lid. Add the strained and cooked polov and 1/2 cup coconut milk, taste for seasoning, add salt or tamarind as required, cover and bring to boil again. Then turn off heat.
5. This step is optional but add good flavour- In 2 tbsps oil/ ghee( for authentic taste) fry 1/2 sliced onion till brown, then add 3 large flakes of garlic and 3 tbsps grated coconut and fry till brown. Add over hot curry.
Tasty mutton pulov curry is ready.


This is a recipe which I developed after trial and error, to make the perfect lacy appams, crisp at the borders and soft and fluffy in the center. Try it, and im sure you will fall in love with this delectable rice treat from the Southern Indian coast.

Ingredients: Makes 50 appams 
Raw rice-5 cups 
Parboiled rice (Easy cook rice)- 1 cup 
Methi seeds-1/4 tsp 
Wash the rices well till the water runs clear, then soak above ingredients in a large container with sufficient water to completely cover for 5 hours/ overnight.
To grind: 
Coconut milk -1 can 
Avalakki- 1 cup (soaked in water for 5 minutes, Once soft drain water) 
For fermentation: Luke warm water- 3tbsps
 Sugar- 1tsp 
Yeast(dried self activating bread yeast)- 3tsps 

 1. Grind the soaked rices and avalakki in coconut milk to get a smooth fine paste. Add water if needed to allow the batter to be ground finely. 
 2. Add sufficient water to the batter to get a spoon coating consistency (if a spoon is dipped in the batter, a smooth coating is left on the spoon).The batter should be similiar to pancake batter consistency. 
 3. Add salt and sugar to taste. 
 4. In a bottle take 3 tbsps of lukewarm water dissolve 1 tsp sugar, add 3 tsps self activating bread yeast, allow to activate. Add to batter and beat batter well with hand. 
 5. Leave the batter in a very large steel vessel in a warm place to rise. 
 6. In summer the batter will rise in 5-6 hours, in winter it takes longer, best to leave overnight. 
 7. The batter appears bubbly and light and doubles in volume when fermented. 
 8. Heat an appam pan really well on mediun to high heat. If non-stick no need to grease pan, if cast iron grease pan well using a soft cloth dipped in oil or a small onion. Pour half a ladle full of batter in the pan and turn the pan around to allow batter to coat sides of pan. Place back on fire, close the pan and allow the appam to cook for 2-3 minutes. Then add a few drops of oil to sides of appam, allow it to get crispy. Appams are ready. 

Serve hot with a vegetable curry, a meat stew, chicken/ mutton coconut curry or pork bafat curry like I have. Enjoy.

Yours in Taste,

Carol Pereira

Note: This post has been updated with new images on 06/08/2013.

Sunday, 27 June 2010

Mangalorean Amshi Tikshi Fish Curry / Hot and Sour Fish Curry-1

Amshi Tikshi Fish Curry/ Hot and Sour Fish Curry
For all you fish lovers who love a tangy hot and flavourful fish curry here is a traditional mangalorean feast for those tastebuds. 
 1 large fish ( 1kg) cleaned and cut into thick slices or 6 mackerals halved or any other firm fish (shark, king fish) 
Step 1 masala to Roast seperately before grinding: 
10 long red kashmiri chillies 
2 tablespoon coriander seeds 
1 teaspoon cumin seeds 
1/4 tsp fenugreek seeds 
1 pinch oama ( ajwain ) ( optional ) 
2 teaspoon white peppercorns 
3/4 teaspoon turmeric powder 
Step 2 masala ingredients to add to step 1 masala before grinding together: 
6 flakes garlic 
2 tablespoon tamarind paste or 1/4 cup tamarind extract 
Salt to taste 
Slicings to make curry: 
2 green chillies , chopped 
6 flakes garlic , chopped 
2 inch piece ginger chopped 
1 tbsp Tomato concentrate 
For tadka: 
4 teaspoon coconut oil 
Curry leaves - 2sprigs
 2 pinches hing 
 1. Roast step 1 masala ingredients seperately and then grind along with Step 2 masala ingredients to a fine paste with just enough water to grind. Remove the masala and keep aside. Rinse the mixie/ grinding stone with 1 and a half cups of water to get masala water to be used to make gravy.
2. In a kadai heat 2 tsp coconut oil, add the slicings, 1 sprig curry leaves and fry for 3-4 mins on medium heat, then add ground masala and fry for 3-4 mins. Add the tomato concentrate, fry 1min. Add a cup and half of masala water and bring to boil, check seasoning, add the fish slices and cook till done ( approx 7-10 mins on medium heat). Check sourness, add 1/2 tsp vinegar if required. 
 3. Take 2 tsps coconut oil in a pan add a sprig curry leaves,and 2 pinches of hing, add to the fish curry. 
 Yummy hot and sour Fish Curry is ready. Serve with boiled matta rice.