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.

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                        Marinate the pork in haldi powder salt and vinegar for about 2 hrs. Then in half coconut oil and half regular cooking oil.. add chopped onions, curry leaves, chopped ginger and garlic and slit green chillies... frying for a while.. then add some soya sauce and tomato ketchup and fry.   Add the marinated meat and coat the masala well. Then add crushed course pepper ... and cooking till done... garnish with green chillies and curry leaves.

Nungel Meen (Dry Fish) Chutney

Ingredients :
2 piece dry fish (thate)
10 roasted red chillies (long and small mix)
2tsp roasted coriander seeds
1/4 tsp roasted cumin seeds
20 roasted peppercorns
15 roasted fenugreek seeds
1 tsp turmeric pwd
1/2 onion roughly chopped
3 cloves of garlic(with skin)
2 green chillies
marble sized tamarind
1 cup freshly grated coconut
2 tbsp oil

 Method :
1. Soak dry fish in hot water for 1 hour to remove the salt and make the fish soft.

2.Put coriander seeds,cumin seeds,pepper corn,fenugreek seeds,turmeric,garlic,green chillies,red chiilies,tamarind and onion into a mixer jar and grind.

3.To the above ground masala add coconut and grind for not more than 7 seconds.

 4. Keep this masala aside.

5. After 1 hour remove the fish from the water, cut to big chunks and remove the bones.

6. Place a pan on medium flame add oil,when oil is hot add the dry fish and fry for 10 mins or until fish feels light.usually the fish will disintegrate itself,if it does not ,grind in the mixer for few seconds and not more coz the chutney should have few fish chunks in it.

7. After frying the fish add the coconut masala to the fish and fry for few seconds, check the salt(I have'nt added salt because dry fish will be salty).

8. serve with hot ganji