CABBAGE SANNA POLO
In GSB Konkani cuisine, sanna polo is a popular dosa-like side dish. This can be made using methi (fenugreek leaves) as in Methi Sanna Polo or ridge gourd as in Ghosale Sanna Polo. You can also make sanna polos using just onions or with drumstick leaves or tender bamboo shoots.
For those who are not familiar with this dish, let me clarify that it is like a spicy dosa but is not a breakfast item that is eaten with an accompaniment of chutney, sambar etc. More often than not we have sanna polo with rice and our famous dal which we call dalithoy.
Today's variation of the sanna polo has the flavour of cabbage as we use shredded cabbage. I prefer to finely shred the cabbage so that it gets well blended with the batter without losing out on its taste.
Ingredients:
Wash and soak the thuvar dal and raw rice together in adequate water for 2-3 hours
Drain the water and keep aside
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 coarse paste without making it too dilute
Add the finely chopped onions, cabbage shreddings, and salt to taste. Mix well.
You now have the batter to make the sanna polos. This does not require any fermentation.
Heat a non-stick tawa, and when it is hot enough pour the batter and spread it to make small sized dosas which are neither too thick nor too thin.
Cook the sanna polos, one at a time, over medium flame for about 2 minutes
Pour a few drops of oil around the sanna polo and flip it to cook the other side till it becomes crisp
Serve hot
In GSB Konkani cuisine, sanna polo is a popular dosa-like side dish. This can be made using methi (fenugreek leaves) as in Methi Sanna Polo or ridge gourd as in Ghosale Sanna Polo. You can also make sanna polos using just onions or with drumstick leaves or tender bamboo shoots.
For those who are not familiar with this dish, let me clarify that it is like a spicy dosa but is not a breakfast item that is eaten with an accompaniment of chutney, sambar etc. More often than not we have sanna polo with rice and our famous dal which we call dalithoy.
Today's variation of the sanna polo has the flavour of cabbage as we use shredded cabbage. I prefer to finely shred the cabbage so that it gets well blended with the batter without losing out on its taste.
Ingredients:
- Raw Rice, 1 cup
- Thuvar Dal, 1/2 cup
- Roasted Byadgi Red Chillies, 10
- Coconut Gratings, 1/2 cup
- Tamarind, size of a small marble
- Medium-sized Onions, finely chopped, 2
- Cabbage Shreddings, 3/4 cup to 1 cup
- Salt, to taste
- Oil, to make sanna polos
Method:
Wash and soak the thuvar dal and raw rice together in adequate water for 2-3 hours
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 coarse paste without making it too dilute
Add the finely chopped onions, cabbage shreddings, and salt to taste. Mix well.
You now have the batter to make the sanna polos. This does not require any fermentation.
Heat a non-stick tawa, and when it is hot enough pour the batter and spread it to make small sized dosas which are neither too thick nor too thin.
Cook the sanna polos, one at a time, over medium flame for about 2 minutes
Pour a few drops of oil around the sanna polo and flip it to cook the other side till it becomes crisp
Serve hot
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