Sanna Polo

Cuisines

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Recipe

Ingredients

1 cup	raw rice
1 cup	grated coconut
4	dried red chilies
1 teaspoon	tamarind pulp
1 teaspoon	salt
1 teaspoon	mustard seeds
1 teaspoon	urad dal
1 teaspoon	coconut oil
1 cup	water

Instructions

1. 1 Wash the rice thoroughly and soak it in water for at least 2 hours.
2. 2 Drain the rice and grind it with grated coconut, dried red chilies, and tamarind pulp to form a coarse paste. Add water as needed.
3. 3 Transfer the paste to a mixing bowl and add salt. Mix well.
4. 4 Heat coconut oil in a pan and add mustard seeds. Once they splutter, add urad dal and sauté until golden brown.
5. 5 Add the tempering to the rice and coconut mixture and mix well.
6. 6 Heat a non-stick pan on medium heat and lightly grease it with oil.
7. 7 Pour a ladleful of the batter onto the pan and spread it gently to form a small pancake.
8. 8 Cover and cook on low heat until the edges turn golden brown and the top is cooked.
9. 9 Flip and cook the other side for a minute or two.
10. 10 Repeat with the remaining batter.
11. 11 Serve hot with coconut chutney or sambar.