Makes: 12 – 15
Preparation time: 20 minutes plus soaking time for 2 hrs
Cook time: 25 minutes
Mangalore is a small town where I grew up, which is located along the coast in South-West of India along the Arabian Sea with its beaches, popular for its sunset views. If you plan to visit south of India make sure to try this for breakfast in the local restaurants. The pancake filling of coconut just kills your hunger with its taste and flavor. These pancakes are called as ‘panpole’ (pan-pole) in Konkani (mother-tongue) and ‘Neer-Dosa’ in Tulu/Kannada language (spoken locally).
I always visit this one local bakery in Singapore, where they always have many different varieties of breads and baked cakes. So, as I was strolling by, I paused to take a peek. While buying my usual bread, at the cash counter they sold a limited quantity of these green rolled pancakes which enticed me to try them out. As I munched, to my surprise, I found this coconut filling inside which got back my memories of Mangalorean pancake filling. They are traditionally plain white made from rice grains with a combination of freshly grated coconut. In this recipe I have used the color green from the leaves of Pandan which also has an aromatic flavor for enhancement. You can skip the color and make them plain white as well.
White small grain rice – 1 1/4 cup (Idli / Surai) *see notes
Vegetable Oil – 2 Tbsp (for greasing)
Grated coconut (optional) – 3 tbsp, for the batter
Water for the batter
Pandan Leaves/ Juice – 3 (optional for color)
Extra grated coconut for the pancake filling + Sugar (optional)
For the color ( Optional )
+ Cut the pandan leaves into 3 inches and wash them thoroughly with water.
+ Cut them thinly. Place in a blender with 1/4 cup water to make a paste enough to squeeze the liquid.
+ Place a strainer over a bowl and transfer the paste into the strainer. Using a spoon press the solid paste to separate the liquid in the bowl.
+ Set aside the pandan juice.
1. Soak the rice for 2.5 hours.
2. Grind the rice, grated coconut if using, pandan juice and 1/2 cup of water for a few minutes in a blender until smooth paste (I always make it in batches where it is half filled so that it can blend smoothly without over filling. If you add too much water it might be hard to get a smooth paste. It shouldn’t be too grainy when running it through you fingers). Transfer the batter into a container.
3. Now, add 1/2 tsp salt and 1/2 cup of water to make a thin batter. Prepare a small bowl or plate with 2 tbsp of vegetable oil and half onion pinned with a fork to grease the pan (my mom used to do this for easier greasing). Discard the onion after use.
4. Get the pan hot on medium heat (I used a flat non-stick pan). Dip the onion in
vegetable oil and grease the pan with oil.
5. Using a ladle, pour the mixture at the center (you will hear a sizzle if the pan is hot enough), swirl the pan quickly to spread the batter so that it covers the base of the pan and cover with a lid. Cook for 1 minute and transfer to cool.
6. Fold the pancake into quarter after cooling. Repeat the above step for the rest of the batter.
7. Serve hot with gravy or curry. I ate a few with coconut. It was filling!
For plain pancake or neer dosa you can serve it with any dip of choice. We sometimes use chutney of coconut and coriander as a dip for breakfast which can be done in minutes.
*for more pictures on white grain, idli or dosa rice used please refer link.
Serving with coconut:
+ In a bowl take few tablespoons of freshly grated coconut with required amount of sugar. Mix.
+ Place 1 tbsp of the coconut mix on one end of the pancake, an inch apart from the circumference, fold the corners and roll. Serve hot or warm.
This is how it looks without the pandan color/juice (updated)