Name: Panpole with Dalithoy -- Konkani Daal with lacey crepes recipe by Michelle Pinto at BetterButter
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: *To make Dalitoy you need; 1 cup toor dal (split pigeon peas); 1 big pinch Hing (asafoetida); 3 green chillies slit; Salt to taste; 1 inch piece ginger (Optional); *For the tempering; 1 tsp mustard seeds; 4 red chilies; 1 sprig curry leaves; 2 tsp coconut oil; *For the Neer Dosa; 1 cup raw rice (soaked for 2 hours); 1/2 cup coconut-grated (optional); 5 cups water; Salt to taste; 2 Tbsp oil (for greasing the pan)

ABOUT Panpole with Dalithoy -- Konkani Daal with lacey crepes RECIPE

Dalitoy is a konkani dish, served with white rice and vegetables in most konkani temples surrounding Mangalore, where meals are served on banana leaves. This is a must in all Konkani functions and festivals. It’s a very simple dish yet very flavourful and nutricious. I matched it up with neer dosa (lacey crepes) and it’s a very popular breakfast in every household in mangalore, my ultimate comfort food. I add ginger and turmeric for healthy reasons but traditional recipe doesn’t have these.

Ingredients Serving: 4

*To make Dalitoy you need
1 cup toor dal (split pigeon peas)
1 big pinch Hing (asafoetida)
3 green chillies slit
Salt to taste
1 inch piece ginger (Optional)
*For the tempering
1 tsp mustard seeds
4 red chilies
1 sprig curry leaves
2 tsp coconut oil
*For the Neer Dosa
1 cup raw rice (soaked for 2 hours)
1/2 cup coconut-grated (optional)
5 cups water
Salt to taste
2 Tbsp oil (for greasing the pan)

Instructions

Pressure cook the washed dal with enough water. Transfer it to a saucepan and mash it thoroughly.
Add slit green chilies and salt. Keep it on low flame till it cooks.
For the seasoning, heat 1 tsp of oil, add mustard seeds. When they splutter, add broken red chilies, hing and curry leaves. Add it to the boiling dal and Close the lid.
Procedure to make Neer Dosa
Grind rice and coconut to a very fine paste, preferably in a stone grinder or a mixer grinder
Add 2-3 cups of water to make the batter watery. Add salt
Heat a cast iron tawa and grease it with oil. Now pour enough batter to cover the pan (turn the pan around quickly so the mixture coats the bottom well without any holes)
cover pan for 1/2 a minute or so. When the edges start lifting, ease the dosa out of the pan and allow it to cool before you fold into quaters, else it will stick.
serve it with Dalitoy. Enjoy a healthy breakfast

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