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 Varagu Maavu Dosa, Wholewheat Blueberry Pancakes with Lemon Yoghurt, सबजी और चीज़ टोस्ट हिंदी में, Festive Adai

Rate This Recipe


  • 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