Apr 10, 2007

PhaNNa Polo (Dosa with a seasoning)

PhaNNa Polo
PhaNNa in konkani is seasoning or tadka and Polo simply means Dosa. PhaNNa polo is a quick and easy dosa, that perfectly fits the fast food category.
PhaNNa Polo is my hubbys favorite dosa. But I never used to make it for a long time until recently. The reason..PhaNNa Polo is usually made with maida. And I do not prefer to use maida as it lacks nutritional benefits. Recently I got this idea of making it with whole wheat flour. I really liked the outcome. This dosa is a little bitter or nuttier in taste due to the whole wheat, While the one made with maida is a little sweet.

1-2 cup whole wheat flour or maida, your preference
½ tsp sugar
tiny piece of ginger, minced (optional)

for the seasoning
½ tsp mustard
½ tsp jeera, (optional)
curry leaves, broken
2 or more green chillies, finely chopped
2 red chilli, broken
pinch of hing

few sprigs of cilantro or dill, if desired

Whisk the wheat flour, salt, sugar and minced ginger into a smooth paste as thick as a dosa batter without any lumps. For the seasoning, heat a tsp of oil, splutter mustard seeds, jeera. Add curry leaves, green chillies, red chilli, hing and fry for a minute. Let it cool completely before adding to the batter. If added hot it might form lumps. Let the batter rest for 5-10minutes. Adjust the thickness of water, add more water if needed.
Heat a dosa griddle and make thin dosas. This dosa is soft and fluffy unlike the crisp varieties.

This dosa does not need any side dishes or dips, since its seasoned. You may serve the PhaNNa Polo with chutney or Sambar.


Chef Jeena said...

Hey Manjula, this recipe looks really nice - but I have never made a dosa before ever, could you give me any tips and tell me what a dosa is? Thankyou :)

Manjula said...

Hi Jeena,
Dosa is a South Indian crepe. I just saw lovely Pancakes on your blog. Dosas are made similar way to pancakes, but little thin. Just pour a serving spoon full of batter on the hot griddle(spread a tsp of oil if your skillet is not nonstick) and spread it thin. Turnover once the lower surface is light brown.

Indian whole wheat flour/atta is very fine powder hence there is no need to sieve. You might want to sieve your whole wheat flour like you did for the date pancakes.

Dr. Soumya Bhat said...

Hey Manjula,
This is nice one.My mom used to prepare this.She used to prepare this with wheat flour.Hmm we as kids love it with the sugar..Thanks for refreshing my memory.Looks great...

Asha said...

Manjula,we make Godhi hittina dose with onion etc.This looks different with Tadka in it which is new to me.Thanks for this recipe.

Chef Jeena said...

Hi Manjula thankyou for the reply, I understand now what a dosa is thanks :) Do you have a specific recipe for a traditional dosa batter? Or can you use any batter as long as you spread it very thin?

Manjula said...

Just realized I havn't posted any traditional recipes for Dosa yet. Will post some recipes with my healthy versions.
There are many recipes for the batter. Most of them are with soaking lentils and rice and grinding to a smooth paste unlike pancakes where plain flour is used.

TNL said...

HI Manjula....that does look tempting..and looks like an actual dosa...I'd never be able to tell it was made from wheat flour....Must try this for lunch sometime..


Sia said...

interesting recipe manujula. i add seeasoning to usual rava dosa n uttappas. this is a new recipe. i use whole wheat for making simple godi dosa. ur recipe sounds really simple and will surely come to may aid as my hubby DAILY eats dosa. (can u belive that? before i cam e here he used to eat bread and oats n now he wants dosas...ah!!!)

Sangeeta said...

Hi Manjula,
Great recipe to try - never made Dosa this way before. Thanks for sharing :)

Shivapriya said...

You got the best shot of dosa. I'm not a big fan of wheat dosa, but I sometimes eat without any complaints when my mom makes, her version is very different from ur's. I sometimes add seasoning to ravva dosa.

Chef Jeena said...

Hi Manjula, I will look forward to seeing some of your traditional dosa recipes thankyou:)

marriedtoadesi.com said...

I absolutely love the south indian spices. A pinch of hing adds so much flavour!!! Nice recipe.

Seema Bhat said...

Hey Manju,
Oh your dosa reminded me of my mom's dosas. But yeah she used to just add chili powder and salt to season it. Your version looks really interesting.

Richa said...

wheat flour dosa, now that is nutritious! would love to try it. BTW I am also interested in trying ur wheat flour laddoo, it looks so yummy. I like such kind of sweets & recently posted a coarse wheat flour halwa.

musical said...


thats such a delightful recipe. very different, with all the seasoning.

Love your traditional Konkani recipes.

Pelicano said...


I never knew about wheat dosas! I have made plain and masala dosa a few times...this is a nice quick variety- no need to wait for the batter to rise! I will give it a try- thanks for sharing these!

Anonymous said...

Thanks for sharing this reciepe. I made PhaNNa Polo for breakfast today, we loved it. This is a quick and tasty one.

Explorer said...

Hi Manjula..

I am a beginner to cooking and I have been following your blog religiously..I tried this recipe yesterday with whole wheat atta but it turned out to be mushy and sticky from inside. What is the average cooking time for each dosa? When I keep it a little longer it burns. Also, I used a non-stick pan.


Manjula said...


I would guess your batter must have been thin. Start with a little thicker batter. Make a dosa and if you think it can take more water add little by little.

Also, make sure your griddle isn't over heated or under heated ..that can make dosa stick to the pan.

If you arent confident enough, try with half and half wheat and maida.