Kharbassa Polo

Recipe by
Total Time:
17.5 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Breakfast Recipes. You may also want to try Easy Bran Muffins, Stuffed Mushrooms on Toast, Savoury Meringue Slices, Cheddar Cheese Bake

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  • 1.5 cups (300 g) - raw rice (pachari / soorai orovu)
  • 1/2 cup (100 g) - urad dal
  • 2 tbsp (30 g) - methi (fenugreek seeds)
  • 6 dried red chillies
  • 1 tsp - peppercorns
  • 1/2 tsp - turmeric powder
  • 3/4 tsp - salt to taste
  • Ghee / oil for frying
  • Water for grinding

How to Make Kharbassa Polo

  • Wash and soak raw rice for 5 hours and make a smooth paste in a mixer or grinder. Add a little water when making batter.
  • Wash and soak urad dal and methi for 5 hours. Finally, add dried red chillies and peppercorns along with methi and urad dal and make a smooth paste. Add 1/4 cup water while grinding.
  • Transfer urad dal - methi paste and rice paste in a big bowl, add 1/2 tsp salt and 1/2 tsp turmeric powder, mix the paste well and keep aside to ferment for 6-7 hours or overnight. Batter should be of dropping consistency.
  • Heat a heavy-bottomed wrought iron griddle or non-stick dosa pan on a medium heat.
  • Grease with a little oil / ghee.
  • Make the dosa by placing a ladleful of batter on the centre. Spread evenly by circular rotations using the base of the ladle, starting from the centre and progressing outwards. Sprinkle a few drops of ghee / oil. Cook for 2-3 minutes. Turn the other side and cook till the underside is golden brown in colour.
  • When ready, carefully remove with the help of a thin spatula.
  • Serve hot with coconut chutney /sambar / tomato sauce / tomato chutney / green chutney.
  • Recipe Courtesy: Niya's World