METHI SANNA POLO
If in any Konkani household, you were to ask for their Top Ten Konkani recipes, I can bet you "Sanna Polo" will figure on everyone's list. This Konkani delicacy is akin to a small dosa in size and shape. In fact "Polo" is what the dosa is called in Konkani.
However, unlike the dosa, the sanna polo is not eaten with accompanying chutney. It is like a side dish, best eaten with rice and our famous dal preparation called "dalithoi." We make sanna polos of different types. Perhaps the most common of all has finely chopped cabbage as one the ingredients.
Today, I present my favourite, which in my family we call, "Methi Sanna Polo" where we use fresh, chopped methi ( fenugreek) leaves. These add to the flavour of the dish and give off a nice aroma too.
I may add that different people use differing proportions to make the sanna polo. Some use a different ratio of rice to dal, others may use, less or more chillies to suit their tastes. What I am sharing with you, is the way I make it.
- Toor Dal, 3/4 cup
- Raw Rice, 3/4 cup
- Fresh Coconut Gratings, 1/2 cup
- Roasted Dry Red (Byadgi) Chillies, 10, or to taste
- Tamarind, marble sized
- Large- sized Onion, finely chopped, 1
- Methi (Fenugreek) leaves, finely chopped, 1/2 cup
- Salt, to taste
- Oil, as required
Soak toor dal and rice together for 2-3 hours
Drain the water
In a mixer, grind together the roasted red chillies, coconut gratings, and tamarind till the chillies get fully crushed
To this, add the soaked rice and dal
Using a little water, grind to a paste, without making it too dilute
Add the finely chopped onions and methi leaves, and salt to taste. Mix well.
You now have the batter to make the sanna polos. This does not require any fermentation.
Heat the griddle, when it is hot enough pour the batter to make small sized dosas
Cook over medium flame for about 2 minutes
Pour a few drops of oil around the dosa, and flip it to cook the other side till it is done