Tambde Bajiche Sanna Polo / Red Amaranth leaves spicy dosa.

Tambde Bajiche Sanna Polo / Red Amaranth leaves spicy dosa.

Wash and soak 1 cup of white ukda rice in water for about 6-8 hrs. Soak ½ cup of chana dal for about 2 hours. Wash both rice and chana dal well and drain water completely.

To be ground: 4 tblsp of freshly grated coconut with 6-8 kashmiri red chilly and a small marble sized tamarind to a fine paste. Remove the masala in a broad vessel and keep aside.

Grind the Ukda rice with as little water as possible, when half done add in the chana dal and grind both together to a fine rava texture. Remove and add this to the ground masala. Add salt to taste and 1 tsp of hing powder to the mixture. 

Chop about 2 cups of Red Amaranth leaves / Tambdi bajji finely. Wash and squeeze out the water well. Remove as much water as possible. Add this to the rice-chana dal-masala mixture and mix well. You should get a very thick mixture when all added together. You should be able to make a soft ball out of it when you takein a handful. If too dry add in some water. 

Heat a dosa tava, when hot apply some oil and lower the heat, take a handful of the mixture on hand to form a ball and pat it on the tava gently by pressing it down with wet hands. Keep dipping your hand in water so that you get a good texture. Keep a bowl of water nearby to do the kneedful. However, be careful as this needs practice and your hands may get burnt if you touch the tava. If not confident add some water to the mixture and make a very thick pouring batter so that you can use a rounded spatulla for pouring the same. Just take a large rounded spatulla full of the thick mixture and gently invert it on the tava and press down to round shape with the back of the spatulla. Do not make the batter thin, in which case the excess water will spread out and spoil the shape. Pour a few drops of oil all round the dosa and some on top of it too. 

When the bottom side is cooked and comes away when you remove it with dosa flat spatulla, gently flip it over and cook the other side too. Continue with the remaining batter. You can remove small dosa and well as a bit larger ones too. If removing small ones you can put 4 to 5 at a time. If using the Uttappa tava, which is a tava with seven equal sides flat ½ inch dents. You can get equal sized dosa which how I prepare the mini dosas. 

Serve hot as a side dish with Dal – Chawal.

Note :

** You can add some finely chopped onion and cabbage to the same and make sanna polo. 

** You can use ordinary raw rice for the same in which case you need to soak the rice for only 2 hours. However if using ordinary (Kolam variety) rice then do increase the coconut from 4 tblsp to 1 cup. This is to ensure softness. Ukda rice gives a softer texture hence you can add less coconut.