Keerla Polo (Spicy Bamboo Shoots dosa)

Keerla Polo is a very tasty dosa. I got this recipe from my amma. She makes it once in a while. In konkani, keerlu means bamboo shoots. In one of my older posts, I had posted Keerla Podi (fritters). The ingredients to make both of them is almost similar. Just that one is shallow fried and the other deep fried. Try making these dosas and enjoy yet another variety of dosa.

Ingredients:

• Rice- 1 cup
• Bamboo shoots*- 1/4 kg(6-7 medium sized pieces)(I used one tin)
• Roasted dry red chillies- 4-5
• Salt- To taste

*If using the ones stored in salt water then soak the bamboo shoots in fresh water and change the water 2-3 times, in order to remove excess salt.

Procedure:

Soak rice for two hours. Drain the water and grind it along with red chillies, to get a smooth paste. Add water just enough to aid grinding. Then finally add the bamboo shoots to the rice paste and crush them coarsely, by giving few pulses. Transfer the paste to a bowl and add salt. Mix well. Adjust the consistency to medium thick by adding water (batter should be similar to a normal dosa batter).

Now add a ladel full of mixture on a hot pan and start spreading it as thin as possible (you can as well make thick dosas).

Add little oil over the dosa and close the lid for a minute (let the heat be on medium). When the base of the dosa turns golden brown, flip it to cook the other side of the dosa. Once it turns brown on the other side, remove it from the pan. Keerla Polo is ready!!

Serve it hot, as a side dish to rice. Above measurement serves 2-3 people.

Note: I saved 1-2 pieces of bamboo shoots and instead of grinding it along with rice, I just crushed it using a stone. The crushed pieces were then added to the batter. By adding these pieces, the process of spreading the dosa will become little difficult. But this step is purely optional.