Adsara polo (Tender coconut Dosa) is a dosa made out of tender coconut. The term ‘Adsar’ in Konkani means tender coconut (that is the stage between tender coconut and ripe coconut; ‘Vedala’ in Malayalam) and ‘polo’ means dosa. You can even use half ripened coconut scrapings for preparing this. I have used half ripe coconut scrapings in my recepie. This is a common breakfast prepared in almost all Konkani homes. If you have any ‘adsar’ left out after ‘Nagapanchami abishekam’ you can very well use that for preparing this dosa. No fermentation as well as no oil/ghee also is required in the preparation of this dosa.
Ingredients
You need
- 2 cups of raw rice
- 1/4th cup of par boiled rice (white one)
- 1 full tender coconut (medium size) or 1 cup of grated half ripened coconut
- Water as required for dosa consistency
- Salt to taste
3. A half ripened coconut scrapings
Method
Wash and put both the rice together for soaking for 2 to 3 hours.
Picture 2: Par boiled rice
Grate and keep the half ripened coconut. If using tender coconut then cut it into pieces and keep aside.
Once the rice is soaked grind it along with the coconut gratings/coconut pieces. You can add salt also so that it will get mixed uniformly.
Add water to get a dosa batter consistency.
Your adsara polya batter is ready.
You need not keep the batter for fermentation.
Heat a dosa tawa and start spreading the dosa as you do for the usual dosa preparation. No need to apply oil. Keep it closed and let it cook for some time. You need not have to roast it (roasting depends on your taste)
Flip over and just cook the other side of the dosa. Need not apply oil.
Repeat the process with rest of the batter.
If ever you feel the dosa is sticking to the tawa then just apply little oil and then continue taking the dosa.
Your Adsara polo (Tender coconut dosa) is ready to be served. It goes well with rontasa thoy or moong dali thoy.
Serve warm.
Tips
If you want you can grind the batter and keep in fridge and use it the next day morning.
Usually par boiled rice is not added but I use that in my recepie so as to make the dosa soft. Instead of parboiled rice you can even add a handful of red colored phova (preferred than white) also. This will be more tastier than the parboiled rice.
Some people have it with sugar which is also a good combination. Usually children like it that way. Or you can even have it with pickles or even sambar.
