Surnali Polo

Instructions

1. 1

   Soak the Grains and Lentils

   • Rinse the dosa rice, urad dal, and methi seeds together under running water 3-4 times until the water runs clear.
   • Place them in a medium-sized bowl and add enough water to cover them by at least 2 inches. Let them soak for 4 to 6 hours.
   • About 20 minutes before you plan to grind, rinse the thick poha and soak it in a separate small bowl with just enough water to submerge it.
2. 2

   Grind the Batter

   • Drain the water completely from the soaked rice mixture and the poha.
   • Transfer the drained ingredients to a high-speed blender or a wet grinder.
   • Add the grated jaggery, slightly sour curd, turmeric powder, and salt to the blender.
   • Start grinding, adding water gradually (about 1/4 cup at a time) until you get a very smooth, thick, and pourable batter. The consistency should be similar to idli batter, not runny.
3. 3

   Ferment the Batter

   • Pour the ground batter into a large container or pot, ensuring it is filled no more than halfway to allow space for it to rise.
   • Cover the container with a lid (do not seal it tightly) and place it in a warm, draft-free place to ferment for 8 to 12 hours, or overnight.
   • After fermentation, the batter will have risen, become airy with lots of bubbles, and have a pleasant, slightly sour aroma. Gently stir the batter once or twice before using.
4. 4

   Cook the Surnali Polos

   • Heat a non-stick tawa or a well-seasoned cast-iron skillet over medium heat. Once hot, reduce the flame to low-medium.
   • Lightly grease the tawa with a few drops of ghee.
   • Pour one ladleful (about 1/4 cup) of the fermented batter onto the center of the tawa. Do not spread it with the ladle; let it spread naturally into a thick, round pancake (about 4-5 inches in diameter).
   • You will immediately see small pores forming on the surface.
   • Cover the tawa with a lid and cook for 2-3 minutes on low-medium heat. The steam trapped inside will cook the top surface.
   • The polo is done when the top looks cooked, is no longer wet, and the edges start to lift slightly. This dosa is cooked only on one side.
   • Gently slide a spatula under the polo and transfer it to a plate. Repeat the process for the remaining batter, greasing the tawa lightly between each polo.
5. 5

   Serve Hot

   • Serve the soft and spongy Surnali Polos immediately, topped with a dollop of fresh white butter (loni) or a drizzle of ghee.