“Piyava Sannapolo/ Spicy Onion Dosa” … A delicious spicy dosa from Konkani Saraswat Cuisine served as side dish for lunch/dinner … Tastes best with Dalitoy (Spiced Tuvar Dal) and Rice … Yummilicious …….
** Sannapolo (Dosa)/ Khotto (Idly) is a traditional Konkani Saraswat/ GSB/ Amchi dish that is prepared and served during lunch/ dinner time along with rice-dal or saar. I have prepared many variations of this dish over 30 yrs of my married life ie when I began cooking, 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. Those days we used iron tava which needed a good amount of oil for the dosa to turn crisp and be removed easily, now Teflon/non stick coated tava with small dents to prepare small sized dosas are easily available in the stores and I have been using it for preparation of sannapolo and bhakri for over 20 years now. These not only give you even sized small dosas but also come out crisp while you can easily cut down on the amount of oil need to remove the same.
** We Konkani Saraswats as you all know are partial towards coconut and dishes prepared using them. It will not be wrong if I say most of our cooking includes liberal use of coconut, though over period, we have learned to cut down on the amount of coconut added but completely stopping it is something, at least I am not able to do. In order to bring in softness to the dosa a little bit of coconut is necessary according to me though you can coarsely grind some varieties of veggies and you do get a good texture for it if done away with coconut. I prepare this simple onion sannapolo often, at times I add on cabbage too, but I simply cannot understand how this one did not get blogged in so many years. A month back when I wanted to share the link of this recipe as one of the dish in my Thali, to my dismay I realized that I had somehow never blogged this dish. Therefore, here it is, do try it out and serve them along with dal~ chawal and enjoy with your family and friends.
** Here is the simple method of preparing these healthy version of “Piyava Sannapolo/ Spicy Onion Dosa” … My Style …
** Ingredients :
Raw Rice : 2 cups (I used surti kollam)
Tuvar Dal/Tori Dali : 1 cup
Coconut/Soyi : ½ to ¾ cup freshly grated.
Onion/Piyavu/Kanda : 3 large sized finely chopped.
Kashmiri Red chillies/Kumte Mirsanga/Byadgi Mirchi : 6-8
Tamarind/Imly/Chinchama : a small marble sized ball.
Salt to taste
** For Topping :
Onion/Pyavu/Kanda : 1 large sized finely chopped.
** Oil as required for frying the sannapolo/dosa.
** Wash and soak the rice along with tuvar dal in plenty of water for about 2 hours. Wash well once again and drain off all excess water, then put it in a colander and keep it aside for about 25-30 minutes for the excess water to get drained off well.
** In a mixer grinder add in the coconut, red chillies, tamarind and grind to a very smooth paste. Then add in the drained and kept aside rice + tuvar dal and continue grinding till you get a rava textured mixture. You should get a thick mixture so be careful on addition of water.
** Remove the ground ingredients into a wide bowl and add in the finely chopped onions and salt to taste and mix well. The texture should be that of bhakri mixture ie you should be able to roll it loosely into a ball and pat it directly on tava.
** Now heat a iron tava/pan to smoking point and then lower the heat, apply some oil on the tava, then take a handful of the mixture, roll it into a ball loosely, put it on the tava and press it down to pat it equally to form a small round dosa.
** Note : You can dip you palms in water if necessary, which will help you to pat it conveniently but be careful as the tava will be hot. If not comfortable, use the back of a greased flat vati or tumbler to pat the dosa down evenly.
** You can put about 4-5 small dosas at a time on the tava. Now sprinkle some of the finely chopped onions kept ready for topping and press it down slightly into the dosa to hold well. Add some drops of oil on outer sides of the dosa and a few on top of it.
** Note : I use a non-stick tava which has seven dents in it and they hold the dosas in shape equally of same size. You can purchase this from the market as it is readily available. You can check out the photo in the link given at the bottom of this recipe.
** Once the bottom side of the dosa is cooked gently loosen it through the sides with a flat dosa spatula and flip it over to cook the top portion of the dosa. When done remove and serve them hot as they taste best when served hot.
** Remove dosas in similar pattern until you have finished off all the mixture or the required number of dosas. You can keep the excess mixture immediately after prepared in air tight box in the fridge and use it on later too.
** “Piyava Sannapolo/ Spicy Onion Dosa” is done and ready to be served. This spicy dosa tastes best when served with rice and dal/saar along with other dishes, but tastes equally good served with any other masala dishes too of your choice.
** Do try out this delicious spicy sannapolo and enjoy with your family and friends. You can cut down the spice level if you have young children or aged people in your home or you can increase the same if you want it spicier.
** Note : This same Sannapolo/spicy dosa can be prepared with a mixture of finely chopped onion + cabbage in equal proportion ie in the ratio of 1:1. Here I have prepared adding on Onions only, the same can be prepared adding finely chopped cabbage only too.
** Note: The recipe for SannaKhotto/Idly and Sannapolo/Dosa mixture is same with minute difference. The same mixture can be prepared into Idly or dosa and many do follow this procedure. However, I prepare sanna khotto mixture using Idly/Rice Rava which is readily available in stores and is slightly coarser in texture, while for dosa I soak and grind the same into slightly finer texture.
** I am including a common link to the sannapolo 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.
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