Panpale (neer dosa) - Maizy Aunty

Recipe by Maizy Pinto

Ingredients:

2 cups dosa rice
1/2 cup cooked boiled rice (mota rice) - see notes
3 tbsp grated coconut (add more according to taste) - see notes
salt to taste

water 

Steps:

1. Soak the dosa rice for 4-6 hours, preferably overnight.
2. Grind the dosa rice, cooked boiled rice and coconut together with a bit of water (don't add salt yet)
3. Only if you plan on frying all the panpales on the same day, add salt and dilute the entire batter with water, making sure the batter is not too thick or too thin.
4. If not, take only as much as you need and add salt and dilute that batch. Store the rest of the batter in an airtight container in the fridge.
5. Heat a non-stick pan. Poke half an onion with a fork and use that to grease the pan with oil.
6. With a deep round ladle, add the batter into the pan. Lift and turn the pan in a circular motion to spread the batter evenly. Cover and cook for about 1 - 1 1/2 minutes (When the panpale is fried, it moves around the pan easily).
7. Remove the panpale from the pan using a spatula or place a muslin cloth on the kitchen countertop and flip the pan on to the cloth.
8. Let it cool down before folding it in quarters.
9. ENJOY!

Notes:

• When you grind raw rice without coconut or cooked rice, the batter becomes a bit dry.
• Adding cooked rice when grinding makes the batter soft.
• If the pan is new, you don't need to use oil.