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Millet Sanna Polo

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.
Author: Pavani
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Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 8 hrs 30 mins
Course: brunch, Main Course, Main Dish
Cuisine: Indian, Konkani
Servings: 12 Dosa


  • 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.
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