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A savory, protein-rich crepe from South Indian Konkani cuisine made purely from urad dal. These soft, spongy dosas are naturally gluten-free and come together quickly, perfect for a healthy breakfast or light meal.
For 4 servings
Soak the Dal
Grind the Batter
Finalize the Batter
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A savory, protein-rich crepe from South Indian Konkani cuisine made purely from urad dal. These soft, spongy dosas are naturally gluten-free and come together quickly, perfect for a healthy breakfast or light meal.
This south_indian recipe takes 35 minutes to prepare and yields 4 servings. At 336.1 calories per serving with 17.83g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack or lunch.
Cook the Polos
Flip and Serve
Add finely chopped onions, fresh cilantro, grated carrots, or chopped spinach to the batter before cooking for added nutrition and flavor.
Mix in 1/2 teaspoon of crushed black peppercorns or cumin seeds into the batter for a warm, aromatic twist.
Add 2-3 cloves of garlic along with the ginger and green chillies while grinding the batter for a pungent, savory flavor.
Urad dal is an excellent source of plant-based protein, which is essential for muscle building, tissue repair, and overall body function.
Rich in both soluble and insoluble dietary fiber, Urad Dal Polo aids in digestion, helps prevent constipation, and supports a healthy gut microbiome.
This dish is a good source of iron, a mineral crucial for producing hemoglobin and preventing anemia. Adequate iron intake helps improve energy levels and reduce fatigue.
Urad dal contains important minerals like magnesium, calcium, and phosphorus, which play a vital role in maintaining bone density and strength.
Yes, it is very healthy. Urad dal is a fantastic source of plant-based protein, dietary fiber, iron, and magnesium. This dish is naturally gluten-free and provides sustained energy, making it an excellent choice for a nutritious meal.
One serving, which consists of two polos, contains approximately 305-320 calories. The exact count can vary based on the amount of oil used for cooking.
No, unlike traditional rice-based dosa batters, this urad dal batter does not require fermentation. It should be used fresh, within a few hours of grinding, for the best soft texture and taste.
Sticking usually happens for two reasons: the pan is not hot enough, or it's too hot. Ensure your tawa is at a steady medium heat. Also, make sure to grease the pan lightly before pouring the batter for each polo.
Yes, you can store the batter in an airtight container in the refrigerator for up to 2 days. However, it is best when used fresh as it can become slightly dense upon refrigeration. Bring it to room temperature before using.
The batter should be smooth, thick, and pourable, similar to a pancake or idli batter. It should not be watery like a rava dosa batter or overly thick like a vada batter.