25/08/2026
Varai Panpolo /Barnyard millet Neer dosa- Vrat Style
Varai Panpolo is a thin, lacy crepe made by grinding soaked barnyard millet. Light and satvik, made during fasting days like Ekadashi. The batter is a little thicker than water and gives soft panpolos with crisp edges.
Ingredients for 15-17 panpolos:
Varai / Barnyard Millet: 1.5 cups
Coconut, freshly grated - ½ cup or little less
Salt: 1.5 tsp
Water: 1/2 cup for grinding + 2 to 3 cups for adjusting batter
Oil: for greasing the pan
Method:
Wash varai 2-3 times. Soak in enough water to cover for 2-3 hours or overnight.
Drain and grind along with freshly grated coconut to a smooth paste with 3 to 3.5 cups fresh water. Add little by little.
Transfer to a bowl. Add salt. The batter should be a little thicker than water. It should pour easily and spread on its own. If thick, add 1/4 cup water at a time. Total water is around 1:1 to 1:3/4 ratio to soaked varai. Stir well before each panpolo.
Heat a cast iron tawa non-stick on medium-high. Grease lightly and wipe.
Pour 1/3 to 1/2 ladle batter as shown in the video to spread thin. Don't spread with a spoon.
Cook 45 sec to 1 min on one side till edges lift. Don't flip.
Remove and serve hot. Grease pan again before the next one.
Serve with:
Konkani style pickle or
Song or
Coconut chutney or
Godda churnu / ravo or
Even honey is best
Aps Notes for Vrat:
No onion, garlic, cumin. Pure satvik.
If batter sits, it thickens. Just mix well and make dosas
For bulk, grind in 2 batches so it stays smooth.
Soak varai well so it grinds smooth.
Batter consistency is key - a little thicker than water, like thin buttermilk. 1:1 or 1:3/4 water works.
Hot pan + quick swirl = those pretty lacy holes.
Don't flip. Cook only on one side.
Happy Cooking and Eating,
Aps
konkanifood fastingfood glutenfree satvik homemade
