Kulith Polo with Tomato Chutney

Grind the Batter

• Drain all the water from the soaked horse gram and rice.
• In a high-speed blender, combine the drained grains, grated coconut, and jaggery.
• Add 1 cup of water and grind to a smooth, thick batter. The consistency should be similar to a thick pancake batter.
• Add more water, one tablespoon at a time, only if the batter is too thick to grind smoothly.

Ferment the Batter

• Transfer the batter to a large mixing bowl.
• Stir in the salt and mix well.
• Cover the bowl and let the batter rest in a warm place for 2 to 4 hours. This short fermentation enhances the flavor without making it sour.

Cook the Polos

• Heat a cast-iron tawa or a non-stick skillet over medium heat.
• Once hot, grease it lightly with about 1/2 tsp of ghee.
• Stir the batter, then pour one ladleful (about 1/3 cup) onto the center of the tawa.
• Gently spread it in a circular motion to form a pancake about 5-6 inches in diameter. Keep it slightly thick, not as thin as a crepe-style dosa.
• Drizzle a little ghee around the edges and on top.
• Cover with a lid and cook for 1-2 minutes, until the top appears set and the bottom is golden brown.
• Flip the polo carefully and cook the other side for another minute until lightly browned.

Serve

• Repeat the process for the remaining batter, greasing the tawa lightly for each polo.
• Serve the Kulith Polos hot off the griddle, either on their own or with a dollop of fresh white butter (loni).

Prepare the Tempering (Tadka)

• In a small tadka pan, heat the remaining 0.5 tablespoon of sesame oil over medium heat.
• Once the oil is hot, add the mustard seeds and let them splutter completely, which takes about 30-45 seconds.
• Add the asafoetida and fresh curry leaves. Be cautious as the curry leaves will crackle. Sauté for about 30 seconds until the leaves are crisp and fragrant.

Combine and Serve

• Pour the hot tempering over the ground chutney in the blender jar or a serving bowl.
• Mix well to incorporate the flavors of the tadka. Your authentic Tomato Chutney is now ready to be served.