In a bowl, combine All Purpose Flour, chopped green chilli, grated ginger, grated coconut, jaggery and salt.
Mix well and add water to form a lump-free batter with a slightly watery consistency. You can add about 1 and 3/4 cups of water.
Mix in the seasoning: heat oil in a pan and add mustard seeds. Once the seeds start spluttering, add curry leaves and turn off the heat. Pour this mixture into the batter and stir to combine.
Heat a nonstick or iron griddle/tawa until hot. Ladle the batter onto the griddle, leaving tiny holes for a lacy pattern. Sprinkle with a little oil.
Cook until crispy and transfer to a plate. Serve hot.
Ingredients
Directions
In a bowl, combine All Purpose Flour, chopped green chilli, grated ginger, grated coconut, jaggery and salt.
Mix well and add water to form a lump-free batter with a slightly watery consistency. You can add about 1 and 3/4 cups of water.
Mix in the seasoning: heat oil in a pan and add mustard seeds. Once the seeds start spluttering, add curry leaves and turn off the heat. Pour this mixture into the batter and stir to combine.
Heat a nonstick or iron griddle/tawa until hot. Ladle the batter onto the griddle, leaving tiny holes for a lacy pattern. Sprinkle with a little oil.
Cook until crispy and transfer to a plate. Serve hot.
Notes
Make Maida Phanna Polo, a dish that resembles Rava Dosa but can be prepared instantly. Season the batter ahead of time, eliminating the need for chutney, making it perfect for those with a busy schedule. You will love the unique taste of this dish. Give it a try.
Tips
- Use a neutral-tasting oil, such as vegetable or canola oil, for frying.
- Add jaggery to taste, starting with 1/2 tsp and adjusting as desired.
- The batter should be slightly watery, with a consistency similar to rava dosa batter.
- Ladle the batter onto the hot griddle/tawa, leaving tiny holes for a lacy pattern.
- Cook on medium heat until crispy.
- Use the batter within the same day for the best results.
- Consider adding cilantro/ coriander leaves for extra flavor.
- Store leftover batter in an airtight container in the refrigerator for up to a day.
FAQs
Q. How much water do I need to add to the batter?
A. You can add about 1 and 3/4 cups of water to form a slightly watery consistency (similar to rava dosa batter).
Q. Can I use frozen grated coconut?
A. Yes, you can use either fresh or frozen grated coconut in this recipe.
Q. How much jaggery should I add?
A. The amount of jaggery you add can be adjusted to taste. Use 1/2 tsp as a starting point, but feel free to add more or less depending on your preference.
Q. Can I use a different type of oil for frying?
A. You can use any type of oil for frying, but a neutral-tasting oil like vegetable or sunflower oil is best.
Q. What should the consistency of the batter be like?
A. The batter should be slightly watery and free of lumps.
Q. How do I cook the batter on the griddle/tawa?
A. Heat a nonstick or iron griddle/tawa until hot, then ladle the batter onto the griddle and leave tiny holes for a lacy pattern. Sprinkle with a little oil and cook until crispy.
Q. How many servings does this recipe make?
A. This recipe makes enough for 2-3 people.
Q. Can I add coriander leaves for extra flavor?
A. Yes, you can add a few sprigs of cilantro/ coriander leaves to the batter for extra flavor.
Q. How long can I store the batter?
A. It’s best to use the batter within the same day, but you can store it in an airtight container in the refrigerator for up to a day.