Pole /Pola /Neer dosa /Ghavan  or panpole whatever you name it .Pole/Pola as we call it home is a lacy spongy dosa or crepe made with rice and  coconut .Panpole/Pola/Neer Dosa  green Chutney is a yummy breakfast combo and my all time favourite Sunday breakfast fare .
We enjoy pole or pola with our chicken or any non veg curries  the recipe is simple and the steps are easy to follow .Pole or pola are made on iron tava / griddle also called khapri in our dialect .But not to worry you may use a good non stick dosa tava or a normal frying pan as well .

We  East Indians make another version of pola that we call Chittaps  which is quite similar to this will share it too on the blog .For now try these yummy soft lacy pola /neer dosa .enjoy it with your Chutney or any veg or non veg curries..

1 cup kolam or  sona masuri
(I use 3/4 cup kolam and 1/4 cup ukda or boiled idli rice)
1/2 cup grated coconut
2 tbsp cooked rice .
1 tsp sugar (optional )
Salt as needed
Oil to smear the pan.

Wash the rice and soak it for 6 to 7 hours or overnight
Next morning grind the soaked rice along with Coconut and cooked rice to a smooth batter .
Add salt and 1 tsp sugar and mix well .

Add water and make a thin batter like buttermilk consistency.

Heat a griddle/skillet/ tava .Prick onion with fork or knife and dip it in oil and smear the pan alternatively you can just brush a little oil.
 Once hot take the batter in a ladle and pour from height spread it all over to get the hole or lacy effect.

 Cook over medium flame cover with the lid
Do not flip
Remove it in a plate or banana leaf. Let it cool then fold it.
Serve with Coconut Chutney or any veg or non veg curries.
You can use any short grain rice or idli rice .
Adding cooked rice gives softer polas/ neer dosa skip if you feel .
The batter consistency is very important it should be thin else the lacy effect won't come .
If your tava or pan is not hot the dosa won't have the holes , make sure it's hot and  you pour the batter from a little light and spread it over the pan you should hear a sizzle sound which means the temperature of the tava is perfect for the polas/neer dosa.

Shankarpali or Shakapare a popular sweet snack made during festival like Diwali all throughout Maharashtra .  Shankarpali or Shakarpare are  crispy flaky fried cookie like snack,they taste amazing and are very addictive. Shankarpali as it is popularly called in Maharashtra is a very popular festive snack and made in almost all homes.The recipe though differs from each household.
Today i m sharing an easy version of shankarpali ,if you follow the recipe to the T you too will master in making crispy flaky shankarplai/shakkarpara. .There are many version and methods to make this yummy snack .Will share the other versions which uses semolina some other day .For now try these and enjoy crispy flaky kuskhit shankarpalis.

maida/all purpose flour 500 gm/4 cups
ghee 90 gm
powdered sugar 125 gm to 140 gm
milk 100 ml/ 1/2 cup
cardamom powder 1 tsp
a pinch of salt
oil ghee or dalda to deep fry


  • heat  ghee and let it melt
  • In a pan heat milk till  luke warm and add sugar to this and stir till it dissolves do not boil the mixture just let the sugar melt ,keep it aside.

  • In a bowl take maida/all purpose flour and mix cardamom powder and pinch of salt and mix 
  • To the maida add the hot ghee and mix with a spoon 
  • Now add the warm milk and sugar mixture add in batches and mix well to a dough
  • Cover with a cloth and let it rest for 20 to 30 minutes
  • Divide the dough into 3 to 4 balls
  • Roll out each ball to a round disc/chapati using rolling pin cut the edges 
  • Using a knife or pizza cutter cut into  diamond or square
  • Do not roll it very thin ,you can see the size in the pic below 
  • Heat oil/ghee in a kadhai/deep wide pan once the oil is hot switch the flame to low medium.

  • Fry the shankarpali in batches till golden brown and crisp
  • While you fry keep on stirring with slotted spoon so that its fried evenly.
  • Fry till golden brown.and remove it on a kitchen towel/tissue paper.
  • Once cool store it in airtight containers
  • Enjoy it as snack or with cup of chai .

always make sure the flame is low and fry in batches
it takes a lot of time to fry, at any point of time do not turn  the flame high
if the oil is not hot the shankarpali will absorb a lot of oil and you will see foam appearing ,so heat the oil until hot and then lower the flame and fry them over low flame ,to test you can fry 3 to 4 shanakrpalis first then proceed with another batch
The frying should be done on low flame to get perfect flaky crispy shankarpali 
Veg pulao in Coconut milk with chana masala was one of the yummy veg meal I enjoyed last week .Coconut milk adds richness and taste to the veg pulao . I have use pressure cooker method which makes it in a jiffy  perfect when you crave something yummy yet quick.This Veg pulao can be relished with raita some pickle and papad as well taste good on its own.
pressure cooker veg pulao recipe
1 cup basmati rice
2 cup coconut milk
1/4 cup green peas
2 carrot
5 to 6 french beans
1/2 tsp cumin seeds
2 star anise
2 bay leaves
4 to 5 cloves
3 to 4 cardamom
6 to 7 black pepper
2 inch cinnamon
1/2 tsp turmeric powder
1 to 1/2 tbsp oil/ghee
Coconut milk vegetable pulao recipe

  • Wash the rice and soak it for 30 minutes
  • Chop the veggies and keep ready .
  • Heat a pressure cooker add oil or ghee once hot add bay leaves followed by all whole spices
  • Let them splutter 
  • Add the veggies and stir fry for 3 to 4 minutes you may add 1 - 2 green chillies it enhances flavour 
  • Add the rice and fry well for 5 minutes stirring it every time.
  • Add turmeric salt and mix ,then add the coconut milk
  • Cover the pressure cooker with lid and cook for 2 whistles
  • Switch off the flame ,allow the steam to escape ,open the lid and fluff rice with fork.
  • Serve with veg /non veg .I enjoyed with chana masala posted earlier in the blog .

you can use ambemohar /kolam or jeerakasala rice too.
if you want add a stock cube too while sauteing the rice and veggies.
i have homemade coconut milk you could use store brought or make it with the maggi coconut milk powder .

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