Poley , Coconut

Sunday, 17 July 2011 16:36 Mangalore - Goa - Rice Preparation

Ingredients


Quantity:	Measure:	Ingredients:
1	Kilogram	Rice, Boiled (ukda chawal)
	As Required	Yeast - dry
	As Required	Salt
2	Nos	Coconuts - fresh.
1/2	Kilogram	Rice, Raw

Method

Wash and soak the rice. Scrape and grind the coconut. Take out juice. Grind the rice fine in this coconut juice. Mix the batter in a vessel large enough to contain the batter, with enough space for it to ferment and rise, with salt and yeast. Tie the mouth of the vessel with a thick cloth and allow it to ferment. Note that the ambient temperature in Mangalore is around 30 degrees Celsius. Make allowance for local temperature.

When the batter has risen, make poles as follows. Apply ghee to the fying pan and when it is hot, pour half cup of batter and close the pan with the lid. When fried in about ten minutes, remove it with flat ladle. Then apply ghee again to the frying pan and continue frying the poleys, (crumpets), and continue till the batter is over.

You can make 30 - 35 crumpets can be made with this quantity.

To apply ghee to the pan, cut an onion in half, and piece it with a fork, and dip the onion in ghee and use the flat surface of the onion to apply ghee to the pan.