Udipi Paan Polo/Soyi Polo/Neer Dosa With Cauliflower And Peas Kurma

BM#14: Day5:This is one of my favorite dosa recipe. It is so delicate like a butterfly wing. Stuff it into your mouth and it practically disintegrates. The base recipe is from here. So simple and splendid! Goes well with pretty much anything but I always eat this with Cauliflower and Peas Kurma,(recipe in this post as well). So you are getting a 2-in-1 recipe post today. :)

Ingredients:
For the Paan Polo/Neer Dosa:

• 1 Cup Short-grained Rice ( I use "Sona Masuri" or "Kolam Rice")
• 6-7 Grated Coconut Balls/Few pieces of fresh coconut without the brown rinds or 1/2 Cup Grated Coconut
• 2 Cups Water (For Mixing and Grinding)  + little more (if needed)
• 1/2 Tsp Salt

Procedure:

• If using coconut pieces, grate the coconut.

• Mix the soaked rice and grated coconut.

• Grind the rice + coconut mixture in a heavy-duty blender.

• The batter should be runny with bubbles on top.

• Heat a non-stick pan and using a mister spray "very little" oil. Don't overdo it. It makes the dosa slimy. Since it is very thin it doesn't need much.

• Once the pan is hot enough, take a ladle-ful of batter and pour.

• Quickly swirl the batter and cover all the empty spots with little batter.

• Lid the pan and cook for a minute or two on medium low. The edges lift off from the pan once it is cooked.

• Carefully lift the dosa, fold it and serve it hot with piping hot cauliflower and peas

Cauliflower And Green Peas Kurma:

Ingredients:

• 1 Head of Cauliflower, cleaned and cut into small florets
• 1/2 Cup Green Peas
• a handful of Chopped Green Bell Pepper
• 3 Ripe Roma Tomatoes
• a pinch of Turmeric Powder
• 1 Tbsp Coriander Powder
• 1" Cinnamon Stick
• 1/2 Tsp Fennel Seeds + 1/2 Tsp Cumin seeds, roughly ground in a mortar and pestle
• 1/2 Cup Milk
• a few grinds of Black Pepper 
• Oil as needed
• Salt as needed

For the Masala:

• 1 Medium Onion, roughly chopped
• 1" Ginger,peeled and chopped
• 4 Garlic cloves, skinned and halved
• 4 Hot Green Chilies or more/less
• 1 Stalk Curry Leaves
• a Handful of cashews

Procedure:

• Saute the masala ingredients until the onions are well and truly browned. Set aside to cool.

• Cut the cauliflower into florets.

• In a wide pan, add some oil, the ground spices, cinnamon stick. Once the spices are fried, add the tomatoes, T.powder and Coriander powder. Saute well and add little water. Let the tomatoes cook for about 5 minutes on medium flame.

• Add the cauliflower and ground masala.

• Throw in the green peas, add 2 cups water. Salt the mixture and let it cook for 12-15minutes on a medium flame.

• Add the milk and if needed, add more chili powder or pepper powder. Cook for 5 more minutes.

• The end result should look like the below pictures. Tender vegetables in a gravy that is not too runny nor too thick.

• Move the curry to a serving bowl.

• Serve it with hot Paan Polo/Neer Dosa.

Another favorite soft dosa is the Red Matta Rice Dosa "Sponge Dosa":

Enjoy!