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.
Ingredients :
- 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
- Salt
- Oil to roast the Sanna pollo.
Method :
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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