Onion Mini Dosa (Piyava Sanna Polo/ Piyava Sanna Pole)

Quite a typical Konkani dish and loved by many of them. Sanna Polo or Mini Dosa is prepared in many a South Canara Konkani houses and is one of the most tastiest things I have munched. A little spicy with lots of vegetables, its crunchy and the mini size of Dosa's are simply cute.The combination of both kinds of chillies (Byadgi + Harekala) spikes up the flavor.

In Konkani homes, the Sanna Polo is made of any seasonal vegetables available. Some use Drumstick leaves, Fenugreek leaves, Onions which are chopped, Cabbage which are chopped finely or simply a combination of any of these. The Dosa's are little spicy in taste but go well as a side dish. My personal favorite is Fenugreek leaves or Methi Sanna Polo. Mom's Sanna Polo taste is simply incomparable and one of its kind. Even my Granny's version is nice but less spicy as she adds more of Tamarind. She makes two versions - one without Toor Dal and another with Toor Dal, both taste yummy. I prepare without Toor Dal, it still taste good.

Cooking time: 10-15 minutes

Preparation time: 4 hours (includes soak time)

Ingredients:

Rice (Sona Masoori variety) - 1 cup

Grated Coconut (fresh or frozen) - 4 tbsp.

Onion (finely chopped) - 2 cups approx.

Red Chillies (Byadgi - 4 nos. + Harekala - 2 nos.) - 8
Tamarind (pulp) - 1 tsp.

Salt

Oil

Water

Method:

Soak Rice rinsed in water till clear, for at least 3-4 hours. Wash, drain and set aside. Save the drained water. Roast red chillies in few spoons of oil for couple of minutes. Turn off flame and allow to cool. Grind together coconut, red chillies and tamarind pulp. Once the mixture is ground, add rice, salt with less or no water. Add the chopped vegetables. Mix well.

On a griddle pan, pour a small ladle of this mixture and spread to form a round shape. On one Griddle, you can manage making at least 4 nos. of Dosa's. Drizzle ghee on sides. After few minutes when its cooked, flip them over and allow to cook till get a slightly charred finish. If you allow them to get charred, they become more crispy, if non-charred they taste softer.

Suggestion: Coconut makes a big difference to the Dosa. More coconut it becomes softer and less coconut makes the Dosa harder. Use your discretion and make Dosa accordingly.