Portha Poley (crepe-like dosa with a sweet filling) - Cellu

 Recipe by Cellu
























SWEET FILLING (SUUN)


Ingredients
200 gms freshly grated coconut
200 gms powdered jaggery or sugar
½ tbsp coarsely powdered cardamom
1 tsp ghee
pinch of salt

Steps:
  1. To a large bowl, add all the ingredients for the filling and mix well.
  2. Keep it ready to place in the panpoley. 
PANPOLEY

Ingredients:
2-3 cups dosa rice
½ cup grated coconut or coconut powder
oil for coating the tawa
salt to taste

Steps:
  1. Soak rice overnight. Drain off water and transfer to a blender. 
  2. Add ½ cup coconut powder or grated coconut and blend to a smooth paste. Add water as needed and salt for taste.
  3. Transfer the thin and flowing batter to a bowl. Mix well. 
  4. Stir the batter and pour a ladleful of it onto a hot oiled tawa, and move the tawa around until the batter is evenly spread on it. Keep covered on low heat  until the panpoley is done and turns slightly crisp.

  5. Once ready, transfer the panpoley to a plate.
  6. Repeat with the rest of the batter.

ASSEMBLING THE PORTHA POLEY

  1. Place 1 - 2 tbsp of the sweet filling on the ready panpoley.
  2. Spread it around and roll the panpoley.
  3. Arrange each of such portha-poley neatly in a plate and serve.
  4. ENJOY!