Get ready to embark on a culinary adventure with Soi Polo(Neer Dosa), a delicate and lacy crepe-like dish originating from the coastal regions of South India. Made with minimal ingredients, it offers a unique texture and subtle coconut flavor. Here’s how to prepare Soi Polo (Neer Dosa).

How to make Soi Polo (Neer Dosa) :

To prepare Soi Polo, rice is soaked, ground into a smooth paste along with coconut, and then diluted with water to achieve a thin batter. Unlike traditional dosas, Soi Polo does not require fermentation. The batter is ladled onto a hot griddle, creating a thin, lacy dosa that is soft, tender, and slightly translucent.

Serving suggestion for Soi Polo (Neer Dosa) :

Soi polo is usually served with Liquid jaggery, Garli coconut chutney, Chicken curry etc., it can be enjoyed in different ways. Whether you prefer a sweet touch with liquid jaggery, a spicy kick with garlic coconut chutney, or a savory pairing with chicken curry, Soyi Polo adapts well to various flavor profiles.

Soi Polo (Neer Dosa)

Soi Polo is a traditional Konkani dish that is both nutritious and delicious. It is essentially a crepe made from a batter of soaked rice and grated coconut.

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Prep Time 10

Cook Time 5

soaking time for Rice 4

Total Time 4 15

Course Breakfast

Cuisine Indian

Servings 4

Equipment

1 Grinder / blender to grind the soaked rice to a smooth paste

Ingredients

3 cups rice preferably Sona Masuri or any other variety suitable for dosa
6 tablespoons fresh grated coconut or thick coconut milk
Water as needed to thin out the batter
Salt to taste

Instructions

Rinse the rice thoroughly and soak it in water for at least 4 hours or overnight. This helps achieve a smoother batter consistency.
Drain the soaked rice and transfer it to a blender or food processor.
Add fresh grated coconut or thick coconut milk to the blender.
Blend the mixture, gradually adding water as needed, until you achieve a smooth and pouring consistency. The batter should be thin, similar to crepe batter.
Once the batter reaches the desired consistency, add salt and blend briefly to incorporate it evenly.
Transfer the batter to a large bowl and let it rest for about 15-20 minutes. This allows the flavors to meld and the batter to slightly ferment.
Heat a non-stick or cast-iron skillet over medium heat. Ensure the skillet is well-heated before proceeding.
Using a ladle, pour a thin layer of batter onto the skillet from a little height. Avoid touching the ladle to the hot skillet. Gently pour the batter to form a thin, lacy dosa in a net shape.
Drizzle a few drops of oil around the edges of the dosa and cook until the edges start to turn golden and the dosa appears cooked.
Carefully remove the Soi Polo from the skillet and place it on a plate.
Repeat the process with the remaining batter, ensuring to stir the batter well before making each Polo.
Serve the Soi Polo hot with coconut chutney, sambar, or any accompaniment of your choice.
Soi Polos are best enjoyed fresh and hot, straight from the skillet. Their delicate texture and subtle coconut undertones make them a delightful treat for breakfast or any meal of the day. So, indulge in the light and airy Soi Polo and experience the authentic flavors of coastal South India.