Ingredients

• 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