Pejje polo is adai like dosa, little thicker and smaller than dosa. The batter is ground coarsely and needs more oil for frying. Pejje polo is traditionally served as prasadam  in some GSB  temples of South Kanara.

Ingredients :

• Raw rice – 2 1/2 cups.
• Whole urad  with skin – 1/2 cup.
• Salt to taste.
• Oil enough to fry.

Method :

• Wash and soak rice and urad  together for 3 to 4 hours.
• Grind with little water, coarsely into a thick paste .
• Allow to ferment for 15 hours.
• Next day morning add salt to the batter and mix well.
• Heat a heavy ” tawa” and spread little batter using a laddle into thick circular dosa.
• Add teaspoon of oil around the edges, close with lid and fry on both side on a slow flame.
• Serve hot with any chutney.