Monday, May 17, 2010

Cabbage Mini Dosa (Cabbage Sanna Polo/ Cabbage Sanna Pole)

Sanna Polo or Sanna Pole is a Konkani delicacy made with many different approaches and vegetables of choice. There are different varieties of Sanna Polo, each with its own unique flavour and taste. This is a very simple recipe, packs in the taste of vegetables and adds lot of richness.
The trick to this dish is the quantity of Cabbage and Batter. If you add more Cabbage, they would cling to the pan and not come out as an even circular shape. If you add less Cabbage, the batter taste would be overpowering. So use your discretion accordingly.

Preparation time: 240 minutes
Cooking time: 15 minutes

Cabbage (chopped into tiny bits) - 3 cups
Dosa Rice (Sona Masoori variety) - 1/2 cup
Red Chillies (Byadgi variety preferred) - 5-6
Tamarind pulp - 1 teaspoon
Salt - As per taste
Grated coconut (fresh or frozen) - 2-3 tablespoons
Turmeric powder - Just a pinch
Oil - For frying

Wash rice till clear and pre-soak rice in water for 4-5 hours. Roast red chillies in a teaspoon of oil and mildly sweat them in oil till they are partially roasted for 2-3 minutes. Allow to cool. Grind along with Rice, Red Chillies, Tamarind, Turmeric powder, Salt and grated coconut to a coarse paste with very little water.

Mix the batter with chopped Cabbage pieces. Adjust salt and spice levels. Heat a shallow frying pan, take a spoonful of the batter mix and spread on the pan. Spread mini dosa batter as per capacity. Drizzle oil on the sides. Once cooked on sides, flip them over to other side and fry evenly on both the sides. The dosa's taste better if crunchy and little bit charred. Serve hot as a side dish along with rice and curry.

Some other varieties of Sanna Polo -

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