Uddina Pole with Allasani Chutney

Grind the Batter (15 minutes)

• About 20 minutes before grinding, rinse the poha and soak it in just enough water to cover it completely. It will soften quickly.
• Drain all the water from the soaked dal and rice mixture.
• Transfer the drained dal-rice mix and the soaked poha (along with its water) to a wet grinder or a high-speed blender.
• Add about 1 cup of fresh water and start grinding. Gradually add more water as needed, scraping down the sides, until you get a smooth, flowing batter. The final consistency should be thick yet pourable, like pancake batter.

Ferment the Batter (10-12 hours)

• Pour the batter into a large container, ensuring it's only filled halfway to allow room for it to rise.
• Add the salt and mix thoroughly with your clean hands for about a minute. The warmth and natural flora from your hands aid in fermentation.
• Cover the container with a lid (do not seal it tightly) and place it in a warm, draft-free spot to ferment for 10-12 hours, or overnight.
• The batter is ready when it has visibly risen, is bubbly, and has a pleasant, tangy aroma.

Cook the Uddina Pole (20 minutes)

• Once fermented, gently stir the batter once or twice. Avoid over-mixing, as this will deflate the air bubbles.
• Heat a cast-iron or non-stick tawa (griddle) over medium heat. To check if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately.
• Lightly grease the tawa with a little ghee.
• Pour a ladleful of batter (about 1/2 cup) onto the center of the tawa. Do not spread it thin like a regular dosa. Let it naturally form a thick pancake, about 6 inches in diameter.
• Drizzle about 1/2 teaspoon of ghee around the edges and on top.
• Cover with a lid and cook for 1-2 minutes on medium heat. The top surface will look cooked and small holes will appear.
• Flip the pole and cook the other side for another minute until it has light golden-brown spots. It does not need to be covered for the second side.
• Remove from the tawa and repeat the process with the remaining batter.

Serve

• Serve the hot, soft Uddina Pole immediately with coconut chutney, sambar, or a spicy chutney powder (podi).

Prepare the Tempering (Tadka)

• Heat the remaining 1 tablespoon of sesame oil in a small pan (tadka pan) over medium heat.
• Add the mustard seeds and allow them to splutter completely.
• Add the cumin seeds, curry leaves, and hing. Sauté for about 30 seconds until the curry leaves turn crisp and the spices are fragrant.

Combine and Serve

• Pour the hot tempering over the ground chutney.
• Mix well to combine. Taste and adjust the salt if needed.
• Let the chutney rest for at least 10 minutes for the flavors to meld.
• Serve the Allasani Chutney with hot steamed rice and a dollop of ghee, or as a side for idli and dosa.