Pan polo is one of the popular breakfast dishes in South Canara. The consistency of the batter of this dosa is very watery, unlike other dosa, hence the name Neer Dosa. GSB konkanis use coconut in this dosa, others don’t , that is the only difference between pan polo and neer dosa.

Ingredients : 

• Raw Rice – 2 cups.
• Grated coconut – 1 cup.
• Salt to taste.
• Oil enough for frying.

Method :

• Soak rice for at least 2 hours.
• Grind with coconut to a smooth paste.
• Add salt and water,batter consistency should be thin like butter milk.
• Now take a iron griddle, keep on high heat till almost smoky.
• Smear little oil on the griddle, now sprinkle little water on the griddle.
• Pour the batter on the tawa with ladle,(do not touch the tawa while pouring )pan polo will take its own shape.
• Wait till it cooks well on top, now fold the dosa into four using the spatula and then remove it from the griddle.
• When made for breakfast they can be served with any  chutney,or for people who have a sweet tooth, it can be served with Godda panku (jaggery syrup ).
• For lunch / dinner these dosas can be served with any side dish. Today I prepared Butter Beans Titori.

Tittori 

Tittori is a parsi dal preparation. I altered it slightly to suit my taste and prepared using butter beans

Ingredients :

• Butter beans – 1 cup

• Grated coconut – 1 cup + 1 tbsp.
• Onion – 1 chopped.
• Garlic – 4 -5 flakes.
• Ginger – 1/2″ piece.
• Red chillies – 4 + 3 Kashmiri.
• Coriander seeds – 1 tsp.
• Cumin seeds – 1/2 tsp.
• Turmeric Powder – 1/4 tsp.
• Tamarind – a pebble sized.
• Jaggery – a pebble sized.
• Garam masala powder – less than 1/4 tsp.
• Coriander leaves – 1 Tbsp Chopped.
• Oil –  2 tsp.
• Salt to taste.

Method :

• Soak butter beans in water overnight.
• Extract milk from one cup grated coconut, keep separate the thick and thin milk.
• Cook beans with enough thin milk.
• Grind together 1 Tbsp grated coconut, coriander seeds, cumin seeds, chillies, garlic, ginger, turmeric powder, tamarind and jaggery to a fine paste.
• Heat oil in a kadai and add chopped onions and fry till transulant, add ground masala fry till oil leaves the side.
• Now add cooked beans, salt and boil for a few more seconds. Add the thick coconut milk and switch off the heat.
• Garnish with chopped coriander leaves and serve hot with pan polo.