Tuesday, March 24, 2020

MASHINGA PALLE SANNA POLO

MASHINGA PALLE SANNA POLO

One of the most popular side dishes in our Konkani GSB cuisine.is what we call Sanna Polo. Though this can be described like some sort of dosa, it is a side dish had with lunch and is not the kind of dosa you would have for breakfast.

Elsewhere in this blog, you will find the recipe for Cabbage Sanna Polo in which we use shredded cabbage ; you will also find Ghosale Sanna Polo made with Ridge Gourd; and Methi Sanna Polo where we use fenugreek leaves.

In today's recipe we make Sanna Polo using Drumstick Leaves which are called "Mashinga Pallo" in my mother tongue, Konkani.

As you might know, drumsticks or Moringa leaves have many health benefits.



Ingredients:
  • Mashinga Pallo ( Drumstick Leaves), 1 cup 
  • Raw Rice, 1 cup
  • Thuvar Dal, 1/2 cup
  • Roasted Byadgi Red Chillies, 10-11
  • Coconut Gratings, 1/2 cup
  • Tamarind, size of a small marble
  • Onion, finely chopped, 1/2 cup 
  • Salt, to taste
  • Oil, as required to make sanna polos

Method: 

Remove the drumstick leaves from their stems, wash them and keep aside
Wash and soak the thuvar dal and raw rice together in adequate water for about 2 hours
After 2 hours drain away 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 just the required amount of water, grind to a coarse paste without making it too dilute
Now, add the finely chopped onions, drumstick leaves, and salt to taste. Mix well.
You now have the batter to make the sanna polos. This does not require any fermentation.
Heat and grease a non-stick tawa, and when it is hot enough pour a ladleful of batter and spread it to make small sized dosas which are neither too thick nor too thin.
Cover and cook the sanna polos over medium flame for about 2-3 minutes or till one side gets done
Flip the sanna polo, drizzle a little oil on and around it and cook till the other side becomes crisp
Serve hot


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