Sanna polo is a pancake like preparation albeit a spicy one. It can be made using onion or with a variety of greens. Cabbage too is a popular choice. Today I am posting one using a combination of tora leaves and onion.
Ingredients:
One bunch Tora leaves washed and chopped fine
2 onions chopped fine
125 gms Arhar dal
125 gms rice
1/2 of a coconut
6 roasted Guntur chillies
6 roasted Byadgi chillies
1 tbsp tamarind paste
Salt
Oil for roasting the Sannapolo.
Method:
Wash and soak the rice and arhar dal for two hours. Drain. Keep aside. Grind the grated coconut, roasted red chillies and tamarind to a smooth paste. Drop in the arhar dal and rice and grind to a consistency of fine semolina. Tip this batter into a bowl. Add salt, the chopped tora leaves and onion and mix thoroughly. The batter should neither be too thick nor thin.
Heat a griddle/ tava. Pour a ladleful of batter and spread it to the thickness that you would prefer. I like mine slightly thick. Drizzle with oil. Roast on a low flame and flip and roast on the other side till done. Do not compromise on oil as it tastes best when roasted on both sides using atleast a teaspoon of coconut oil on each side. Remove and serve hot with dal rice.
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