When Anupama messaged me the other day to ask if I have tried Sanna Polo, I knew I was about to receive yet another wonderful recipe from her. And what a find this traditional Konkani dosa has been; it was crisp, it was spicy, and just the perfect accompaniment to rice and Dalithoy (Konkani Dal, recipe also supplied by Anupama).
Anupama’s recipe for Sanna Polo is just the easiest and the results are just fabulous. All you need is some rice, tuvar dal, red chilli powder, asafoetida, and onions. That is it. These few ingredients metamorphose into a delicious crispy spicy Sanna Polo that is sure to become a regular on my dinner table.
This is a wonderfully crispy, spicy dosa which is savoured with Dalithoy (Konkani-style Dal), Rice, or Upkari (Konkani-style Dry Coconut-flavoured Curry).
Goan, GSB, Indian, Konkan
Servings: 6Sanna Polo
1/ to 3/4tspAsafoetida, Hing
1.5tbspRed Chilli Powder
2/3CupFinely Sliced Onion
Salt to Taste
Oil to Make Sanna Polo
Making the Batter
Wash and soak the rice and tuvar dal for about 2 hours.
Drain the water.
Grind together with red chilli powder, asafoetida, and salt to a coarse paste. The batter should be as thick as possible.
Transfer the batter into a vessel.
Add the finely chopped onions and mix well..
Making the Sanna Polo
Grease an iron tava or a non-stick with a few drops of oil.
Heat the tava on a low flame.
While the pan is still just warm (not hot), place a handful (or a ladleful) of batter in the middle of the tava.
Moisten your fingers, and quickly spread the dough evenly into a dos about 1/8" thick and 4-to-5" in diameter.
Drizzle a few drops of oil along the edges.
Increase the flame a bit.
Cover and cook the Sanna Polo for 2 to 3 minutes.
Remove the cover and check if the surface is dry.
Loosen the edges with a spatula and lift the Sanna Polo a bit. Check that the side touching the tava is golden and crisp.
Flip the Sanna Polo over. Cook till the flip side is cooked and the onion starts to caramalise and become crisp.
Serve hot with rice and Dalithoy.
I enjoyed eating Sanna Polo in two ways:
I mixed pieces of Sanna Polo in hot steamed rice.
I mixed Dalithoy in Rice and used Sanna Polo as an accompaniment.
How to Make Sanna Polo: The Crispy, Spicy Rice and Tuvar Dal Dosa from GSB Cuisine
Making the Sanna Polo Batter
Mix the rice and tuvar dal.
Wash well under running water till the water runs clear.
Add about 2 cups water to the rice-dal mix and let the mix for about 2 hours. I hear 1 hour is enough as well.
Drain the water from the rice dal mix.
Transfer it to a large grinder, and add red chilli powder, asafoetida, and salt.
Grind to a thick coarse batter using as little water as possible. The batter should be as thick as possible and ideally you should be able to shape it into a ball. However, a slightly thinner batter is also OK, just that it will take more time to form a crisp Sanna Polo.
Transfer the batter into a vessel.
Add the finely chopped onions to the batter and mix well.
Let the batter rest for 5 minutes.
Shaping and Cooking the Sanna Polo
Spread a few drops of oil on a tava to grease it lightly.
Place the tava on the burner and heat using a low flame.
When the pan warms up a bit (do not let it become hot), take a handful of batter and place it in the middle of the tava. You can use a ladle to scoop the batter onto the tava as well.
Moisten or grease your fingers, and press the batter gently to spread it evenly and shape it into a dosa that is about 1/8″ thick and 4-to-5″ in diameter.
Now add a few drops of oil along the edges of the dosa.
Increase the intensity of the flame to medium.
Cover the Sanna Polo and cook it for 2 to 3 minutes.
To check if the Sanna Polo can be flipped over, lift the cover and check if the surface is dry but glossy. Use a spatula to loosen the edges of the Sanna Polo, lift it and ensure that the side touching the tava is golden and crisp.
Use the spatula to loosen the Sanna Polo and flip it over.
If required drizzle a few drops of oil along the edges of this spicy dosa.
Cook till the flip side is has brown spots, and the onion starts to caramalise and become crisp.
Transfer into a plate.
Lower the heat and let the Tava cool a bit before making the next Sanna Polo. You can splash a few drops of water to cool the Tava quickly.
Surnoli is a wonderful light-on-the-stomach sweet dosa made with rice, coconut and jaggery. From what I have read on the Internet, it is a part of the Saraswat cuisine and is quite a popular breakfast in Goa, Mangalore and other such regions where there is a concentration of Saraswat Brahmins.
What fascinated me about Surnoli was its golden hue and its fluffy, porous texture. I have seen stacks of Surnoli posted in various Konkani food groups and have always been meaning to try it. I got the perfect opportunity this month when I got Rice and Coconut as my secret ingredient to make a dish from Goa was the theme this month on the Shhhhh Cooking Secretly Challenge group.
My partner for this month’s challenge is Priya Satheesh who blogs at Priya’s Menu. She has just started a #100Chutneys series that is simply stupendous. Do take the time to visit her blog and try her recipes.
Coming back to the Surnoli recipe, it is everything I imagined it to be and more. It is soft, fluffy, and just the right amount of sweet. My family and I savoured it with various accompaniments: white butter, spicy mango pickle, and tangy lime pickle. Each and every combination was a hit.
How to Make Surnoli: The Sweet Dosa from Saraswat Cuisine of Goa and Mangalore
Surnoli | A Sweet Dosa from the Saraswat Cuisine (Goa and Mangalore)
Surnoli is a sweet dosa made with rice, coconut and jaggery. It is from the Saraswat cuisine and is a popular breakfast in Goa and Mangalore. All you need is some white butter or spicy mango pickle on the side.
Goa, Indian, Mangalore, Saraswat
Water, If required
Butter or Oil to Make Surnoli
Making the Batter
Wash the rice well under running water.
Soak the rice and methi in 1.5 cups water for at least 4 hours.
Just before grinding, add the poha to the rice and let it soak for 1-2 minutes.
Drain all the water.
Grind together the soaked rice+methi+poha, jaggery, coconut, dahi, turmeric and salt to a smooth thick batterof pourable consistency. Add a little water, if required. Do not add too much water or the batter will not ferment well.
Let the batter ferment for 6 hours or more.
Making the Dosa
Just before making the dosa, add Eno and mix with a gentle hand. If your batter has fermented very well, you may want to skip the Eno.
Over medium flame, heat a flat tava or a griddle and grease it with a little butter or oil.
Pour a large ladle of batter in the centre and let the batter spread by itself. Do not spread like for a dosa.
Cover and cook for 2-3 minutes. The surface of the Surnoli should be porous and cooked.
The addition of Eno just gives you a more porous Surnoli. If your batter is very well fermented, you can omit it.
Recipe with Step-by-Step Instructions to Make Surnoli, A Sweet Dosa
Making the Surnoli Batter
Wash the rice well till the water runs clear.
Soak the rice and the fenugreek seeds in enough water for about 4 to 6 hours.
After the rice has soaked, drain all the water from it.
Just before you grind the batter for Surnoli, wash the poha well under running water and add to the wet poha to the drained rice. I just add the poha to the water the rice is soaking in and then drain everything together. If you are using the thin variety of poha (patal pohe), just add it as is while grinding without washing.
To a large mixer grinder, add the the soaked rice, fenugreek seeds, poha, jaggery, coconut, dahi, turmeric and salt.
Grind to a smooth thick batter that is pourable consistency. Add a little water, if required.
Transfer the ground batter to a vessel. Cover and set aside for at least 6 6 hours for the batter to ferment. You can speed up the fermentation by using sour dahi.
Cooking the Surnoli
If you want a really fluffy Surnoli, just before it, gently mix Eno into the batter and wait for 5 minutes.
In the meantime, over low to medium flame, heat a flat tava. Do not use high heat because the jaggery in the batter will cause the Surnoli to caramelize and burn quickly.
Add a pat of butter or few drop of oil and grease the surface well.
When the tava is hot, pour a large ladle of batter in the middle of the tava and let the batter flow into a thick dosa by itself. Do not spread like for a dosa.
Cover the dosa and let it cook for a couple of minutes. Lift the cover at regular interval to check if the surface is cooked and porous.
Using a flat spatula loosen the edges and remove the Surnoli into a plate. Do not flip over and cook.
Pesarattu is an all-time favourite in most homes in Andhra Pradesh; it is certainly a favourite in my home where we make it once a week. This is a dosa made with Whole Moong Dal and so in protein-rich and very nutritious. In Andhra Pradesh, Pesarattu is typically served with Allam Pachadi (Andhra-Style Ginger Chutney).
I learnt to make this Crispy Restaurant Style Sada Dosa from Anupama Michael, my friend from school days.
Actually, I have used this recipe for this dosa before when I made Mysore Masala Dosa. However, I realised just the recipe for this Sada Dosa deserves a post by itself. This is because this recipe yields the perfect thin, flaky, crispy dosas the way they are served in most Udupi Restaurants in Mumbai. While I like the traditional soft Sada Dosa, there are times when I crave the crispy version and then I use this recipe.
How to Make Crispy Restaurant Style Sada Dosa
Soaking and Fermenting Time: 14-18 hours
Preparation Time: 2 Hours
Cooking Time: 5 to 7 Minutes Per Dosa
Ingredients for the Dosa
Moong Dal or Pesara Pappu – 1/2 Cup
Tuvar Dal or Kandi Pappu – 1/2 Cup
Udad Dal or Minapa Pappu – 1/2 Cup
Chawal or Biyyam – 2 Cups
Methi Dana or Menthulu – 1/2 tsp
Salt to Taste
Oil to Make the Dosas
Method to Make the Dosa Batter
Wash and soak all the dals together in 2 to 3 cups of water for about 4 to 6 hours.
Wash and soak the rice along with the fenugreek seeds in 3 to 4 cups of water for about 4 to 6 hours.
Once the dal and rice are well-soaked, drain them of water.
Grind the dals with some water to a smooth and thick batter.
Grind the rice and fenugreek seeds with some water to a smooth and thick batter.
In a large vessel, mix the two batters and salt together with your hand till fully integrated.
Set aside in a warm place to ferment for 8 to 12 hours. The batter will rise to about twice its volume so ensure that your vessel is large enough!
Method to Make Crispy Sada Dosas
Heat a griddle or tava.
Add 1/2 tsp of oil and spread well to season the pan.
Turn the heat down and wait for a minute or so.
With a heavy ladle, spoon about 1 ladle of dosa batter in the centre of the pan.
Using the bottom of the ladle, spread the dosa batter quickly into a 7? circle.
Turn the heat up to medium-high.
Rotate the tava a bit ensure that the dosa is cooked evenly.
When the top side of the dosa dries out, use a spatula to loosen the sada dosa from the pan.
If you so wish, flip over and cook for a few seconds. Flip over again.
Back to Vidhya and her wonderful blog. What I like about Vidhya’s wonderful blog is the range of cuisines she tries. Also, all her recipes are easy to make without any compromise on taste. Take her post on the Eggless Tutti Frutti and Nut Cake or then her Baked Coconut Milk Murukku(this one I have bookmarked for trying). Did I mention that she tries to make each recipe healthy? Now you see why I follow her blog.
I sent Vidhya a list of recipes I could try for her and she chose Davangere Benne Dosa. As the name suggests, this is a dosa from the town of Davangere in Karnataka, India and is very buttery (Benne = Butter in Kannada). It is a dosa that is somewhere midway between a Sada Dosa and an Aval or Poha Dosa. It is thicker and fluffier than a Sada Dosa but is thinner than an Aval Dosa. To live up to its name, it is cooked in butter AND served with a pat of butter on the side. (That gladdens my butter-loving heart) This makes it quite a favourite with kids and I hope Vidhya’s child would love it as well.
Recipe for Davangere Benne Dosa with Potato Palya and Coconut Chutney
Makes: 12 to 14 Dosas
Soaking Time: 6 to 8 Hours
Fermenting Time: 8 to 12 Hours
Cooking Time: 5 to 7 Minutes Per Dosa
Ingredients for Davangere Benne Dosa Batter
Udad Dal or Husked Black Gram – 1 Cup
Boiled Rice – 2 Cups
Plain Rice – 2 Cups
Poha or Beaten Rice – 1 Cup
Murmura or Puffed Rice – 1 Cup
Methi Seeds or Fenugreek Seeds – 1.5 tsp
Green Chillies – 3 or 4
Salt to Taste
Additional Ingredients for Davangere Benne Dosa Batter
Maida – 3 tbsp
Baking Soda – 1/4 tsp
Sugar – 1 tsp
Water – 1/4 cup
Butter, ghee or oil to make the dosas
Butter to serve with the dosa
Method to Make Davangere Benne Dosa Batter
Soak the rice, udad dal, and fenugreek seeds in 6 cups of water for about 6 to 8 hours.
Soak the poha and murmura for about 10 minutes.
Drain all the water from the dals and rice. Save about 2/3 cup of the water.
Squeeze the water out of the poha and murmura.
Using about 1/4 to 1/3 cup of the reserved water, grind the soaked dals + rice + fenugreek seeds along with the green chillies into a smooth thick paste. Add a little more of the saved water, if required.
Let the batter ferment for 8 to 10 hours.
Add salt and mix well.
Just before making the dosas:
Dissolve about 1 tsp of sugar in 1/4 cup of water.
Add Maida to the sugar water and mix till there are no lumps.
Add 1/4 tsp baking soda and mix well.
Add to the batter and mix well.
Method to Make the Davangere Benne Dosa
Keep a bowl of water nearby.
Over medium flame, heat a griddle or tava.
Grease the surface of the tava with some oil.
Ensure that the tava is not too hot. If it is:
Reduce the flame.
Sprinkle some cold water on the surface.
Pour a ladle of batter in the centre of the tava.
Using the back of a heavy ladle, spread the batter to form a slightly thick dosa.
Over a medium flame, cook for a minute.
Add a few small balls of butter/ghee along the edges of the dosa.
Spread a little butter/ghee on the surface of the dosa.
Let the dosa cook till the surface dries a bit and the side touching the tava turns golden.