Pan Pole/ Neer Dosa and Batata Song (Spicy Potato in Tamarind Curry)


When Sia announced the RCI event as Udupi Mangalore, I was delighted. Being a Konkani and with family associations to South Kanara I can relate to that cuisine and the style of cooking. I did not want to miss the opportunity to cook and contribute to the event.


After thinking of so many different options I finally decided to make our family favorite “Pan Pole” and “Batata Song”. Also when I saw this on Arch’s blog, the craving for this became even stronger. If you are hearing the words for the first time, it may appear strange, but in essence these are just Dosas served along with Dry Potato Curry.


“Pan Pole” in Konkani is referred to as “Neer Dosa” in Kannada. These are soft, leafy thin Dosas made with just rice and coconut. Coconuts are used in plenty in Konkani style of cooking. It is not an Instant Dosa per se, as grinding is required for the batter; however no fermentation is required for this Dosa. This is served during breakfast along with chutney, coconut jaggery mixture or even Potato Curry that I made.




Ingredients: up1/1.1.5

  • 1.5 cups – Raw rice  soaked overnight( I used Sona Masoori rice)
  • 1 cup – Freshly grated coconut
  • Salt to taste
  • Oil – as required to grease



  • Soak the raw rice overnight in enough water after few changes.
  • Next day drain out the water and grind the rice along with coconut to a fine paste with just enough water. Add salt to taste.
  • Once it is ground add more water and make a thin and watery batter.
  • Heat a flat griddle or tawa on moderate heat. ( I used my regular cast iron Tawa for this).
  • When the Tawa is hot, sprinkle some water over it. When the water has evaporated pour a ladle of batter and spread around the tawa to make a thin dosa. (This minimizes the sticking to the Tawa).
  • This batter cannot be spread out like a regular Dosa. Add small amount of batter where there is spaces. In fact, more holes the better.
  • Add oil around the dosa and cover with a lid. This Dosa is cooked only on one side.
  • After the Dosa is cooked, take it off the tawa and fold it on shape of triangle while serving.


Batata Song/Saung (Spicy Potato in Tamarind Curry)


Batata Song is a Konkani dish made of Potatoes and cooked along with tamarind and red chillies. It is both spicy as well as sour and goes well with the Pan Pole. I still am not sure why it is called a ‘Song’ or the origination of that word because Konkani as such does not have a word called ‘Song’. This curry can also be used as a side dish for Rice, Rotis/Chapatis.


I use the recipe for this from here but I do not use the coriander seeds for this.

Ingredients: up1/1.1.5

  • 1 medium Onion chopped finely.
  •  3 medium Potato boiled and chopped into bite size pieces.
  •  3-4 whole Byadgi Red Chillies
  •  1 Tbsp Tamarind Paste
  • Oil,
  • Salt


  • Roast Red Chillies in a little bit of oil. After it is cooled grind together with tamarind paste and little bit of water.
  • Take a heavy bottom pan, and add oil on medium heat.
  • Add the chopped onions and cook until it is sautéed.
  • Now add the ground paste, salt and mix well. Finally add the cooked potatoes.
  • Add some water to bring it the consistency of a semi-dry curry.

This is my contribution to RCI-Udupi & Mangalorean Cuisine hosted by Sia at Monsoon Spice. The event is a brain child of Lakshmi of Veggie Cuisine initiated an event.


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  1. Keerthana says:

    Love that Neer dosa anytime! Those pics are making me hungry now:)
    I have heard of Song before from Konkani friends and always liked that name a lot.

  2. Desi Soccer Mom says:

    Thank you, thank you, thank you for the neer dosa recipe. About 10-12 years, we had a girl in our office who used to bring these dosas with green chutney for lunch. Since I was a single working girl living in a hostel I had no way of making it and had forgotten the recipe. Have been looking for it ever since, thank you again for ending my search 🙂

  3. Sharmila says:

    I love neer dosa .. it is always so soft unlike the other dosas. And like the sound of that ‘spicy potato in tamarind’. 🙂

  4. Shri says:

    I made Neer Dosa for the RCI event!I have never heard abt it earlier but it tastes good..Your potato curry must have tasted too good with the dosa:)

  5. bergamot says:

    give me neer dosa any day and i just love them. the photos looks great… the dosa are soft and lacy… would love these dosas just plain. The batata song with some dal rice 😉

  6. Arch says:

    Mmmm…batata song used to be a favourite…havent made it in really long…tomorrow’s lunch – song and dali tuoy with rice 🙂

  7. Soma says:

    I have never heard of this dosa, but now i am going to make this soon. Looks so white & divine. I have heard of the “song” but have never made it myself. This dosa sounds really good.. ah! with fresh coconut!

  8. nithya praveen says:

    I am amused with the names too…batata song sounds so different n nice.Neer dosa yummy….i really missed having this in bangalore during thsi india trip….great one supriya!

  9. Miri says:

    Batata Song is my absolute favourite….used to eat it all the time at S Pachhi’s home – my best friend’s mother and even today when I go back to visit, she makes it for me!

    Those pan pole look feather light!

  10. ajay says:

    use the small baby potatoes to make the saung. they make the saung a heavenly experience as the pull in thye masala easily.

  11. renuka says:

    Is the “‘songu masala” the same as “”sagu masala ” that is available in the stores? I have seen this readymade masala in stores .

  12. redchillies says:

    Hi Renuka, unfortunately I have not heard of songu masala. I will look for them the next time around. I think I have not seen sagu masala either. Does MTR have them, I wonder?

  13. smita says:

    hi loved the pan pole unfortunately I find it the most difficult to make compared to the dosas using urad dal. Aa soon as I put the batter on the tava I have a non stick tava) it cracks and dries up. Pls suggest a remedy for this problem.Thanks

  14. Priya Kumar says:

    Thanks for the delicious dish. In Bangalore we had Manglorean neighbours, and they used to invite us often when they prepare Neer Dosa. I have actually prepared it just 2 times so far though, and already its too addictive.
    Thanks to your simple and tasty recipe I was able to pull this off easily. I dont have the neessary pan / tawa to do this, but with a little bit of circus I have mastered it on the normal tawa!!!!!

    I have referred your recipe to ma frnz too in my post. You can view it on

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