pedhmedi bajil mardh

Polay (Yeasted Rice Batter Pancakes) - Ruchik Randhap recipe

Polay (Yeasted Rice Batter Pancakes)
Soaking time: 3hrs or overnight | Prep time: 15mins | Cooking time: 15-20mins Yield: 17-18 medium sized pancakes

You Need:
1-1/2 cups boiled rice (ukda chawal)
1/2 cup raw rice * see notes
1/4 cup urad dal (split black gram)
1 tsp salt
2-3 tsp (or to taste) sugar
To prepare the yeast solution
1 tsp dried yeast 
1 tsp sugar
3 tbsp warm water
Other ingredients
oil for frying
Method:
1. Wash & soak the boiled rice, raw rice and urad dal in plenty of water in separate bowls for at least 3 hours (or overnight). Grind the urad dal to a fine paste first and remove. Next, grind the two types of rice with very little water to yield a thick dryish batter of dosa batter consistency. Mix this batter along with the urad dal paste, salt to taste and sugar. Transfer the mixture to a pan that is large enough to contain dough that doubles.
2. In a small bowl mix the warm water with the yeast and sugar and allow to rest for 10 mins till the mixture turns frothy - this is active yeast which must then be mixed to the batter well. Check salt and sugar proportion and add more if required.
3. Cover the pan with a thin muslin cloth and keep in a warm place undisturbed. The dough will take anywhere between 1-1/2 - 2 hours to double (in a favourable warm weather). Gently stir the dough once but not too much or you will kill the fermentation.
4. Heat a flat cast iron tawa/skillet or a flat non stick pan. Grease it evenly with oil and pour approximately 2 ladles of dough in the centre. Using the base of the ladle carefully spread the dough in a circular fashion to form a dosa. Cover and allow to cook on a medium flame for a minute - or until the surface of the dosa looks fluffy and cooked and the base is golden brown.
5. Remove carefully with a flat steel spatula and serve hot with any non vegetarian or vegetarian curry of your choice or with chutney or sambhar.

You Need:

• 1-1/2 cups boiled rice (ukda chawal)
• 1/2 cup raw rice * see notes
• 1/4 cup urad dal (split black gram)
• 1 tsp salt
• 2-3 tsp (or to taste) sugar

To prepare the yeast solution

• 1 tsp dried yeast 
• 1 tsp sugar
• 3 tbsp warm water

Other ingredients

• oil for frying

Method:

1. Wash & soak the boiled rice, raw rice and urad dal in plenty of water in separate bowls for at least 3 hours (or overnight). Grind the urad dal to a fine paste first and remove. Next, grind the two types of rice with very little water to yield a thick dryish batter of dosa batter consistency. Mix this batter along with the urad dal paste, salt to taste and sugar. Transfer the mixture to a pan that is large enough to contain dough that doubles.

2. In a small bowl mix the warm water with the yeast and sugar and allow to rest for 10 mins till the mixture turns frothy - this is active yeast which must then be mixed to the batter well. Check salt and sugar proportion and add more if required.

3. Cover the pan with a thin muslin cloth and keep in a warm place undisturbed. The dough will take anywhere between 1-1/2 - 2 hours to double (in a favourable warm weather). Gently stir the dough once but not too much or you will kill the fermentation.

4. Heat a flat cast iron tawa/skillet or a flat non stick pan. Grease it evenly with oil and pour approximately 2 ladles of dough in the centre. Using the base of the ladle carefully spread the dough in a circular fashion to form a dosa. Cover and allow to cook on a medium flame for a minute - or until the surface of the dosa looks fluffy and cooked and the base is golden brown.

5. Remove carefully with a flat steel spatula and serve hot with any non vegetarian or vegetarian curry of your choice or with chutney or sambhar.