Thoushe Polo

Instructions

1. 1

   Prepare the Cucumber Base

   • Wash the cucumber thoroughly. You can either peel it or leave the skin on for extra fiber and a slight green hue.
   • Grate the cucumber using a medium-sized grater directly into a large mixing bowl.
   • Crucially, do not squeeze or discard the water released by the cucumber. This natural juice is key to the batter's flavor and consistency.
2. 2

   Mix and Rest the Batter

   • To the bowl with grated cucumber and its juice, add the rice flour, grated fresh coconut, finely chopped green chilies, grated ginger, jaggery, chopped coriander leaves, and salt.
   • Using your hand or a spatula, mix all the ingredients well. The moisture from the cucumber should be enough to form a thick, lumpy dough.
   • Gradually add water, a tablespoon at a time, mixing until you achieve a thick but pourable batter. The consistency should be similar to that of an uttapam batter, not as thin as a regular dosa batter.
   • Cover the bowl and let the batter rest for at least 15-20 minutes. This allows the rice flour to hydrate fully and the flavors to meld together.
3. 3

   Cook the Thoushe Polo

   • Heat a non-stick tawa or a well-seasoned cast-iron griddle over medium heat.
   • Once the tawa is hot, grease it lightly with about 1/4 teaspoon of oil.
   • Stir the batter once more before using. Pour a ladleful of batter onto the center of the tawa.
   • Gently spread it with the back of the ladle into a small, thick circle, about 4-5 inches in diameter. Do not try to make it too thin.
   • Drizzle a few drops of oil around the edges of the polo.
   • Cover with a lid and cook for about 2-3 minutes on medium-low heat, until the top surface appears cooked and the edges start to lift slightly.
   • Carefully flip the polo using a spatula. Cook the other side for another 1-2 minutes, uncovered, until it's light golden brown and cooked through.
   • Repeat the process for the remaining batter, greasing the tawa lightly before making each polo.
4. 4

   Serve Hot

   • Remove the cooked polo from the tawa and place it on a serving plate.
   • Thoushe Polo is best enjoyed hot and fresh, straight from the pan, with a side of coconut chutney, pickle, or a dollop of butter.