Wednesday, July 23, 2014


PoLay is a word used to describe dosa in mostly GSB households. These dosas are soft and not too crispy. When you add rice to dosa batter, rice makes it crunchy. But this dosas do not have rice and hence they are soft. You can certainly make these for breakfasts or dinner but my grandmother used to serve them along with aftrnoon/evening tea.
Lentil Pancakes
1 cup Urad Daal
1 cup chana daal
1 cup moong daal
A pinch of asafoetida

salt to taste

Oil as needed for roasting

Suggested Accompaniment
Hinga Chutney
Any coconut based chutney of your choice.

1. Soak all the daals with sufficient water for about 6 hours.
2. Grind with asafoetida and salt.
3. Cover and keep aside till ready to use.
4. Add water to make a thick batter consistency.
5. Heat a nonstick or cast iron pan. Spread the batter to make a circle.

6. Drizzle some oil. Cover and let it cook.
7. Once the dosa appears to be cooked, take it out and keep in a plate.

Note -
1. This dosa is not meant to be cooked on both sides. So make sure that it is cooked well before serving.
2. This dosa is not meant to be crispy. It is soft.
3. Sometimes I add half of yellow moong daal and half of green moong daal (with peels).


LinkWithin Related Stories Widget for Blogs