Poale are a delicious type of rice crepes. They are a speciality of the NKGSB community as well as South India where they are called Neer Dosa. The recipe might almost be the same, but language wise, the name of the same dish differs.
Poale cannot basically be called dosa, as firstly they are made from rice and there is no daal used. Secondly, they are quite lusciously soft like crepes, unlike dosas which can be crispy or soft and are sometimes cooked on both sides. The Poale are cooked only on one side and are so soft, that they almost melt in the mouth, if done rightly!
Traditionally in the NKGSB community of Karwar, these Poale are relished with our special garlic coconut chutney. But one can opt even for the Sweet And Sour Coconut Chutney or Coconut Chutney (South Indian Style). One more point to mention here is that, these poale taste great with roasted coconut curries, whether veg or non veg. The simple taste of the Poale make it quite a versatile dish which complements chutneys as well as curries!
For more such dishes, take a look at the following recipes too…..
4. Goad Poale
Here’s the recipe for the super soft and delicious Poale…..
Prep Time : 15 min
Cooking Time : 5 min/Poalo
Serves : 4 (12 Poale)
- 1 1/4 cup Raw Rice
- 1/4 cup Thick Poha (Flattened Rice)
- 1/4 cup Fresh Grated Coconut
- 1 1/2 cup Water (Needed approximately for grinding and thinning the batter)
- 3/4 tsp Salt
- Oil for roasting the Poale
- To make the Poale, first wash twice the raw rice in sufficient water. Drain and transfer to a bowl.
- Add enough water to soak it for about 6-7 hours.
- Drain well the soaked rice grains and set aside till further use.
- Wash the flattened rice and soak it in clean water for about a minute. Drain and squeeze out all the water.
- Transfer it alongwith the grated coconut to a mixer grinder. Add a little water from the above mentioned water and grind well.
- Now add the drained rice grains and some more water. Grind all together to get a smooth paste. Use water as required for the same.
- Transfer this paste to a bowl and add the salt. Mix well and add some more water to get a batter of medium thin consistency.
- The batter should be thinner than that of a dosa and it does not need fermentation.
- Approximate quantity of water required for grinding as well as thinning the batter is mentioned in the ingredients.
- Heat a cast iron griddle/skillet (Bidaacha Tavaa) and spread oil over it.
- When it heats up, reduce the flame to minimum. Stir the batter well and using a ladle, pour some over the griddle starting from the sides.
- Holding the griddle with its handle, rotate it quickly so that the batter spreads evenly.
- Drizzle some oil over it and near it’s edges too. Cover with a lid and cook on low flame.
- Uncover and check whether the Poalo has cooked on the bottom side.
- Do not flip, cook only on one side. If the poalo is well cooked, i.e. it is still soft and cooked on the bottom side, fold it into half and transfer it to a serving dish.
- This has to be done gently, as the poale are quite soft.
- Repeat this process for the remaining batter to get soft Poale.
- Serve the deliciously soft Poale with NKGSB Style Lasni Chutney, as it is done traditionally for breakfast alongwith some hot piping Masala Chai!