Sanna Pollo should not be confused with the regular Dosa or Crepe that we have for breakfast. This preparation is served during lunch or dinner though I don’t mind making a meal of it by itself.
- 125 gms Rice
- 125 gms Toor dal/ split Pigeon peas
- 12 roasted Byadgi chillies
- 1/4 of a small coconut grated
- 2 large onions
- 1 heaped tsp tamarind paste
- Oil to roast the Sanna pollo.
Wash and soak the Rice and toor dal for four hours. Drain and keep the water aside. Grind the grated coconut, roasted red chillies and tamarind to a smooth paste with the water which had been kept aside. Add the rice and dal and grind to a semolina like consistency. The batter should neither be thick nor runny. Chop the onions fine and tip them into the batter along with salt. Mix thoroughly. Heat a tava/ skillet. Pour a ladleful of the batter onto it and spread it as you would a pancake or a dosa. It should be neither too thick nor thin. Drizzle with oil. Roast to a golden brown. Flip. Roast on the other side too. Serve hot.
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