Polo,Dosa,Dosai...so many names..but once you have it,you wouldn't mind whatever the name in which it is called..after all "what's in a name..??"I doubt whether anyone would dislike dosa.It is an all time favourite for most people.There are so many varieties of dosa that you wouldn't know when to stop counting.I remember,in Cochin there's a dosa restaurant called "Pai's thattu kada".Its not exactly a restaurant,as in you cant find any fancy tables and chairs there.But you can be assured that the dosa's are coming straight from the tava,to your plate.When they started it,their speciality was "36 varieties of dosa".This was about 15 years back and I am sure they would have increased the number of varieties now.
Recently I saw a programme on NDTV where students from a reputed Hotel Management College were conducting a Dosa Mela and they had come up with 1055 varieties of dosa!!!After all,its all about creativity.If you love dosa you can come up with more than that number I guess.
Sanna polo is one such dosa.It is not the regular dosa which we can eat for breakfast with chutney.This can be had like an upkari/side dish which you can have with rice and dal.As in other dosas,this one too can be made in a variety of ways.As in,the batter is the same but the add-ons differ.Here I have added drumstick leaves.
Raw rice -3/4 cup
Toor dal -1/4 cup
Red chillies -6(3 normal and 3 byadige chillies)
Grated coconut-1/2 cup
Drumstick leaves(Muringa ila)-a bunch
Salt to taste
Soak rice with toor dal in water for about 2 hours.
Grind grated coconut,red chillies and tamarind to a fine paste.
Add the soaked toor dal-rice to the mixie and grind well.(the batter should not be too smooth nor too coarse).
Add salt and asafoetida and mix well.
Add drumstick leaves.
Keep the batter aside for about half an hour so that the drumstick leaves gets all soaked up in the ground batter.
Heat a greased dosa pan and make slightly thick dosas.
Pour a few drops of coconut oil(optional-you can add any oil of your choice),turn over,roast the other side also till brown.
Serve with brown rice(matta ari),dalitoy(dal)and pickle.
Another variation-Cabbage and Onion dosa-Add chopped cabbage and onions to the batter and there you have your cabbage and onion dosa!!
I am sending this entry to Srivalli's Dosa mela.
Check out the much awaited Dosa mela round up here-Part 1,Part 2,Part 3.