"Whole Masoor-Piyava Sanna Polo/ Red Lentils- Onion Spicy Dosa" ... Sanna Polo is a spiced dosa, common side dish from Konkani Saraswat Cuisine served as side dish during lunch/ dinner along with other dishes ... today tried this concoction of my own for the first time today ... turned out very soft within, crisp outside and delicious ... tastes awesome with Dalitoy-Rice ... Yummilicious ......
** Well, again I bring in another version of “Sanna polo” recipe, a spicy side dish that is a common in Konkani GSB Saraswat’s home. These are relished most of the time with dailtoy (spiced tuvar dal) and rice either during lunchtime or for dinner, as that is the best combo. Those who follow my Blog for amchi dishes must have come across many varieties of sanna polos as these are my most favorite side dish that I love relishing with Dal-Chawal and Oh! yes, I can relish this just as it is too, especially during winter or monsoon with bowl of steaming hot soup for dinner. I have already written a lot about these sanna polos which you can read through in other posts to which I am sharing a common link at the bottom of this recipe and will not lengthen the post by repeating the same here again. This time I have made my own concoction and prepared the sanna polo using whole Masoor/Red Lentils and onions. The sanna polo turned out very softy and tasty when served with dal-chawal. So, now is the time to relish this delicious sanna polo, with family and friends.
** Here is the simple method of preparing these healthy version of "Whole Masoor-Piyava Sanna Polo/ Red Lentils- Onion Spicy Dosa" … My Style …
** Ingredients :
Whole Masoor/Red Lentil : 1 cup
Onion / Piyavu / Kanda : 1 large sized.
Rice Flour/ Tandla Pitti : 2 tblsp
Salt to taste
Oil+Ghee for frying the sanna polo.
** For Masala to be Ground :
Coconut / Soyi : ¼ cup freshly grated.
Red Chilly Powder : 2-3 tblsp
Tamarind / Chinchama / Imly : one small marble sized ball
** Wash and soak the Whole Masoor/Red Lentil plenty of water overnight or for 8 hrs. Rinse under running water and put it in a colander and keep aside for the excess water to be completely drained.
** To be Ground : Add the coconut, drained whole masoor, red chilly powder (+/- as per your family requirement) and tamarind into mixer grinder and grind to a rava consistency paste using water sparsely. Remove add this also into a bowl.
** Peel off the skin of onion and cut them into fine pieces. Add the onions (keeping side a handful pieces aside) along with the rice flour, salt to taste to the ground mixture in the bowl and mix well. 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. Sprinkle some finely chopped onions on top and press it down lightly.
** Cook the dosa on medium heat. Add some drops of oil+ghee 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 with the help of a flat spatula and flip it over to cook the top portion of the dosa. When done, remove and keep it aside and continue with the remaining mixture or that much how much dosa is necessary. 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.
** "Whole Masoor-Piyava Sanna Polo/ Red Lentils- Onion Spicy Dosa" 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. They taste best when served hot, you can also relish them as it is like I too with some hot steaming soup for dinner, I love that combo too.
** I am including a common link to the "Sanna 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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Thanks.