Rawaa taandlaache poale is a recipe of instant rice flour and semolina dosas. Semolina is called rawaa, rice is called taandul and dosas are called poale in the Marathi language.
This is an easy dish to prepare and a good alternative for breakfast, tiffins or if guests arrive at a short notice! Generally, as rice flour and semolina are almost always available in all Indian households, there’s not much difficulty in procuring the ingredients required for these Poale.
For other healthy options for breakfast and tiffins do try the….
1) Goad Poale or
2) Beetroot Parathas or
Here’s the recipe for the delicious Rawaa Taandalaache Poale…
Prep Time : 15 min
Cooking Time : 3-4 min/Pola
Serves : 4 Poale
Cup Used :200 ml
- 3/4 cup Rice flour
- 3/4 cup Semolina (medium or fine variety)
- 3/4 cup Finely Chopped Onions (1 Medium Onion)
- 2 nos. Finely Chopped Green chillies…. To be adjusted as per preference
- 1/2 cup Finely Chopped Fresh Corriander Leaves
- Salt to taste
- Homemade ghee for roasting the poale
1. The first thing to be done for making the poale is to soak the rice flour and semolina in sufficient water to form a batter of medium thick consistency, for a minimum of 1hr.
2. A few minutes before making the poale, add the other mentioned ingredients to the batter and mix well. Check the consistency and add more water as required.
3. The batter should be of medium pouring consistency as it is difficult to spread this poale batter on the griddle like regular dosa batter. Be careful not to make the batter too thin either.
4. Heat a griddle and smear a little homemade ghee on it. Pour enough batter in circular motion like you would for a crepe, to get a round poala.
5. Cover and cook on low heat for a while till the bottom side is slightly browned.
6. At this stage drizzle some more ghee on top and flip over the pola. Cook the flipped side too till done using little homemade ghee.
6. Serve hot with some green corriander and coconut chutney or NKGSB Style Lasun Chutney.
Rawaa tandlaache Poale is a quick, easy and healthy dish. The batter can be made beforehand and kept in the refrigerator overnight, to be used early in the morning for tiffins. Tastes great even without any accompanying chutneys!