“Spicy Sanna polo with Sweet Corn (Jolu)~Cabbage~Rice and Jwari” … I cringe at all the food youngsters relish these days that are labled healthy … We can always give twists and prepare our own Amchi food into healthier patterns … Out of the many sanna polo I have posted till date, this one is the tastiest and healthiest of all as here the seasonal corn is added along with Jwari flour not to mention cabbage with has almost no calories … Try it, it tastes awesome, these small spicy thick textured, well fried polo/dosas are a delight to relish with dalitoy~rice … Yum Yum …....
** Spicy sanna polo is a common dish in Konkani GSB Saraswat’s home. These are relished as a side dish during lunch/dinner time with other dishes. This one goes very well when served with dailtoy (spiced tuvar dal) and rice. I have in my cooking period of over 30 yrs prepared so many types of sanna polo with different flours and different combo of veggies that I have lost the count. Over the years however, the pattern of eating and relishing food has changed. We are always conscious of eating healthy food and if at all we relish it with loads of calories we die of guilt. I love food and I am all for innovation in them. One should follow traditional dishes and relish them, but sometimes they are not healthy. Those days food got digested as our ancestors had lots of manual work. Today’s generation though is busy all round the clock most of our work is desk oriented. We sit in front of computers and slog like donkeys all day long, but our body actually does not get exercised in the process.
** We Konkani Saraswats as you all know are partial towards coconut and it will not be wrong if you say that we get annoyed when we do not use it or have to do without it. But health is something can cannot be ignored, the growing trend on healthy food instant packs makes me cringe when I see youngster going for it without really giving a thought whether what is claimed is true. So I try my level best to prepare the same dishes with a twist of healthier options. This sanna polo is really the best out of all the combos I have prepared, also the most healthiest and tasty too. What more do we want, just enjoy them by preparing them at home without a second thought. Go for it, and serve them along with dal~chawal and surprise your family with healthier tastier option from that of instant foods. I will be including many more such dishes, so do keep a watch on dishes in my Blog. You can use the search option given below for sanna polo and check out the method of preparation as I have included step by step pictures there.
** Here is the simple method of preparing these healthy version of “Spicy Sanna polo with Sweet Corn (Jolu)~Cabbage~Rice and Jwari” … My Style …
** Ingredients :
Sweet Corn Kernels : 1 heaped cup
Cabbage : 2 cups finely chopped.
Rice Flour : 1 heaped cup (little more if needed)
Jawari / Jwari / Jowar / Sorghum Flour : ½ cup
Kashmiri Red Chilly Powder : 2 tblsp (+/- depending on individual taste)
Hing / Asafoetida Powder : ½ to 1 tsp again depending upon the strong aroma of the powder
Tamarind / Chinchama / Imly Paste : ½ tsp
Salt to taste
** Wash the Sweet Corn Kernels (We get them ready in market) and put it in a mixer grinder and run for one to two rounds. Do not make a fine paste, just coarsely crushed. Remove and put it in a wide stainless steel bowl. Add in all the other ingredients mentioned above and mix with little bit of water to a thick mixture.
** You should get a thick mixture so be careful on addition of water. The texture should be that of bhakri mixture, you should be able to roll it like a loose ball in palms and pat it directly on tava. Heat a non-stick or Iron tava, when hot lower the heat and apply little bit of oil and spread well with the help of a tissue paper of brush.
** Now take a handful of the mixture and roll it into a ball loosely and put it on the tava and press it down to pat it equally to form a small round dosa. You can dip you palms in water if necessary, which will help you to pat it conveniently. Now cook the dosa on medium heat. Add some drops of oil on outer sides of the dosa and a few on top of it.
** You can put small 4-5 dosas at a time on the tava. I use a tava which has seven dents in it and they hold the dosas in shape equally in the same size. You can purchase this from the market as it is readily available. You can check out the added photo for the same in other sanna polo posts of which link I have posted below.
** Once the bottom side of the dosa is cooked. Gently loosen it through the sides and flip it over to cook the top portion of the dosa. Cook till done well on both sides. Remove and keep it aside and continue with the remaining mixture or that much how much dosa is necessary for you. You can keep the remaining mixture in a airtight stainless steel box in the fridge and use it the next day too, it remain well if stored in immediately.
** “Spicy Sanna Polo with Sweet Corn (Jolu)~Cabbage~Rice and Jwari” is done and ready to be served. Serve them fresh and hot direct from tava along with Dalitoy and rice and other curries and enjoy with your family and friends.
** Note : You can also add in some finely chopped onions to the mixture, which tastes delicious, I did not as it was ‘No Onion-No garlic’ day as it was Shravana Masa during which time we do not eat the same on certain festive days.
** I am including a common link to the sann polo dishes posted before in the Blog, plz. check through if you are novice. Some of them have step by step pictures of which link also I have given below, it will help you understand the procedure and consistency of the mixture better.
** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible.
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