Friday, July 26, 2013

Sanna Polo (Spicy Dosa) ~ Version 2

Sanna Polo is a popular Konkani dish. It is a spicy dosa loaded with onions (also cabbage, if desired). It makes a good accompaniment to rice and dal. This is one of my favorite dish. I have already posted a recipe for sanna polo here. It is my mother's version and I grew up eating that. 

Last year my MIL's sister mentioned about adding toordal and hence wanted to try that version too. Finally I tried it and it came out very tasty. There was only a slight difference in taste, in comparison to the first version. I didn't add cabbage as I love loads of onion in my dosa :-) Do try making this unique dosa!!

  • Rice - 1/4 cup
  • Toordal1/4 cup
  • Onion, medium sized- 1
  • Roasted dry red chillies - 4-5
  • Tamarind- A small ball (goose berry sized)
  • Grated Coconut, fresh/frozen- 1/4 cup
  • Salt- To taste
  • Oil - As required (for shallow frying)


Wash and soak toordal and rice for two hours.

While it is soaking, chop the onion fine.

Drain the water of soaked dal- rice mixture and put in a blender along with roasted dry red chillies, tamarind, grated coconut and salt. 

Grind it. Add little water while grinding to get a thick paste.

Transfer the ground mixture to a bowl and adjust the consistency by adding water. I kept it medium thick. To this batter add the chopped onions.

Mix well. Batter is ready.

Now add a ladel full of  the mixture on a pre heating skillet and start spreading it to desired thickness.

Add little oil over the dosa and close the lid for a minute (let the heat be on medium). When the base of the dosa turns brown, flip it to brown the other side of the dosa.

Once it turns brown on the other side, remove it from the pan. Sanna Polo is ready!!

Serve it hot as a side dish to rice and dalitoy. Above measurement serves 2-3 people.

Note: You can also include cabbage in this recipe. If you want to add then decrease the amount of onion and replace it with finely chopped cabbage. Even this dosa tastes equally good.


  1. Recipe looks easy and also yummy. Thanks for both versions of the recipes.