Sanna Polo: Crisp, Spicy Dosa from GSB Cuisine | Recipe by Anupama Michael

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).

Sanna Polo with Dalithoy and Rice
Sanna Polo with Dalithoy and Rice

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.

Do try Anupama’s recipes for Udupi Temple Rasam, Idli Upkari, and Mysore Masala Dosa as well. They are simply out of this world.

Sanna Polo, as Anu educated me, is eaten with rice, Dalithoy, or Upkari. I enjoyed it with rice and Dalithoy and it quite reminded me of how we in Andhra enjoy Pesarattu with rice as well.

Thank you, Anupama, for this family heirloom of a recipe. I will be posting your recipe for Dalithoy next. 🙂

How to Make Sanna Polo: The Crispy, Spicy Rice and Tuvar Dal Dosa from GSB Cuisine

Sanna Polo: Spicy Dosa from GSB Konkani Cuisine
Prep Time
10 mins
Cook Time
30 mins
Soaking Time
2 hrs
Total Time
2 hrs 30 mins
 

This is a wonderfully crispy, spicy dosa which is savoured with Dalithoy (Konkani-style Dal), Rice, or Upkari (Konkani-style Dry Coconut-flavoured Curry).  

Course: Accompaniment, Mains
Cuisine: Goan, GSB, Indian, Konkan
Servings: 6 Sanna Polo
Author: Aruna
Ingredients
  • 1/2 Cup Rice
  • 1/4 Cup Tuvar Dal
  • 1/ to 3/4 tsp Asafoetida, Hing
  • 1.5 tbsp Red Chilli Powder
  • 2/3 Cup Finely Sliced Onion
  • Salt to Taste
  • Oil to Make Sanna Polo
Instructions
Making the Batter
  1. Wash and soak the rice and tuvar dal for about 2 hours.

  2. Drain the water.

  3. Grind together with red chilli powder, asafoetida, and salt to a coarse paste. The batter should be as thick as possible.

  4. Transfer the batter into a vessel.

  5. Add the finely chopped onions and mix well..

Making the Sanna Polo
  1. Grease an iron tava or a non-stick with a few drops of oil.

  2. Heat the tava on a low flame.

  3. While the pan is still just warm (not hot), place a handful (or a ladleful) of batter in the middle of the tava.

  4. Moisten your fingers, and quickly spread the dough evenly into a dos about 1/8" thick and 4-to-5" in diameter.

  5. Drizzle a few drops of oil along the edges.

  6. Increase the flame a bit.

  7. Cover and cook the Sanna Polo for 2 to 3 minutes.

  8. Remove the cover and check if the surface is dry.

  9. Loosen the edges with a spatula and lift the Sanna Polo a bit. Check that the side touching the tava is golden and crisp.

  10. Flip the Sanna Polo over. Cook till the flip side is cooked and the onion starts to caramalise and become crisp.

  11. Serve hot with rice and Dalithoy.

Recipe Notes

I enjoyed eating Sanna Polo in two ways:

  1. I mixed pieces of Sanna Polo in hot steamed rice.
  2. I mixed Dalithoy in Rice and used Sanna Polo as an accompaniment.

 

The Crispy, Spicy Rice and Tuvar Dal Dosa from GSB Cuisine
The Crispy, Spicy Rice and Tuvar Dal Dosa from GSB Cuisine

How to Make Sanna Polo: The Crispy, Spicy Rice and Tuvar Dal Dosa from GSB Cuisine

  1. Making the Sanna Polo Batter
    1. Mix the rice and tuvar dal.
    2. Wash well under running water till the water runs clear.
    3. 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. 
    4. Drain the water from the rice dal mix.
    5. Transfer it to a large grinder, and add red chilli powder, asafoetida, and salt.
    6. 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.
    7. Transfer the batter into a vessel.
    8. Add the finely chopped onions to the batter and mix well.
    9. Let the batter rest for 5 minutes.
  2. Shaping and Cooking the Sanna Polo
    1. Spread a few drops of oil on a tava to grease it lightly.
    2. Place the tava on the burner and heat using a low flame.
    3. 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.
    4. 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.
    5. Now add a few drops of oil along the edges of the dosa.
    6. Increase the intensity of the flame to medium.
    7. Cover the Sanna Polo and cook it for 2 to 3 minutes.
    8. 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.
    9. Use the spatula to loosen the Sanna Polo and flip it over.
    10. If required drizzle a few drops of oil along the edges of this spicy dosa.
    11. Cook till the flip side is has brown spots, and the onion starts to caramalise and become crisp.
    12. Transfer into a plate.
    13. 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.
    14. Similarly, make other Sanna Polos.
  3. Serve hot with rice and Dalithoy.
Sanna Polo: Spicy, Crisy Dosa from GSB Cuisine
Sanna Polo: Spicy, Crisy Dosa from GSB Cuisine