Millet Sanna Polo is a variation of traditional Konkani dish that is typically made only with rice. Serve as is or with your favorite chutney.
These dosa/ Indian pancakes are filling and delicious. For the final day of this week’s blogging marathon, I have a traditional Konkani dish called Sanna Polo. These Millet Sanna Polo are a great variation to a recipe that usually made only with rice. These are filling and are great to serve for brunch or lunch or dinner.Recipe is from Harini and Sowmya. These millet sanna polo can be made with any variety of millets. I used Foxtail millet, but feel free to use any millet you have on hand. The best part of these millet sana polo is that they don’t need any fermentation time. That is perfect for me because I am very forgetful and instant dosa recipes are my absolute favorite. These millet Sanna Polo, only need rice and millet to be soaked overnight and ground to a batter in the morning.
Another great part of these Konkani dosa is that the batter itself is packed with veggies and delicious ingredients. Grated coconut, tamarind pulp and dried red chilies are added directly to the batter. That adds lots of flavor and spicy kick to the dosa. Thinly sliced veggies like cabbage, onion, spinach etc are added too.The same batter for Millet Sana Polo can be placed in idli molds and steamed or made into dosa too. I was surprised that even my picky eater daughter liked them. Serve with your favorite chutney or just as is for a filling meal.
Here are 2 more dosa recipes made with millets:
Millet Sanna Polo
- ¾ cup Millet of choice (I used foxtail, but feel free to use pearl, little millet etc)
- ½ cup raw rice
- 3 tbsp Grated Coconut
- 2~3 Dried Red Chilies
- 1 tbsp Tamarind pulp
- 1 cup Cabbage, thinly sliced
- 1 Small Onion, thinly sliced
- 2 tbsp Cilantro, finely chopped
- To taste salt
- As needed Oil, for cooking
- Soak rice and millet overnight or at least for 6~8 hours.
- Drain the water and grind rice & millet along with grated coconut, dried red chilies, tamarind and salt to a smooth batter. Add enough water to make a pourable batter.
- Stir in cabbage, onion and cilantro. Mix well.
- Heat a griddle/ tawa on medium-high heat. Pour a ladleful of batter in a circular manner. Batter doesn't spread quite as much as regular dosa batter, so don't try too hard to get perfect circles.
- Drizzle oil on top and cook dosa till golden on one side, about 2~3 minutes. Gently flip the dosa and cook on the second side for another 1~2 minutes. Repeat with the remaining batter.
- Serve hot with your favorite chutney or just as is.