"Cabbage Sanna Polo (Spicy Dosa)" ... A delicious spiced dosa from GSB Konkani Saraswat Cuisine ... tastes awesome served with Dal-Rice ... here is my instant method to preparing the same ... Yummilicious ...
** Sanna Polo is as by now all my Blog followers know is a spicy dosa to which finely chopped veggies are added or ground with and are served as a side dish along with dal-chawal or any other dishes for lunch/dinner. In my home, we love this very much and I have prepared them with addition of so many veggies over the years that I have lost the count. Traditionally these were prepared with onion and cabbage either together or individually, however with changing times we have learned to adapt variations in all fields, be it in cooking or elsewhere. Times have changed and we have now learned to adapt to new methods of preparation using machines and ready powders too. Gone are those olden laborious days when not only had women to toil in kitchen for hours in preparation of dishes but also had to pre-plan them well in advance as they needed soaking, grinding, cooking etc. Our generation is very lucky as we can take many shortcuts while preparing dishes yielding in equally good outcomes. We also have access to modern technology machines giving us fine results, thank God for that.
** I prepare sanna polo now in a jiffy using flours/ powders instead of the laborious grinding method unless I need it in larger quantities. This sanna polo, I prepared instantly using ready flour and trust me it’s simply wonderful and perfect like the traditional ones and I am very happy with the results. Off course, I have this coarsely powdered rice flour, which I do in my mixer in larger quantity whenever time permits and store in fridge, which cuts, down my time in cases of preparing many such dishes. Well, I will be sharing a common link to various sanna polo posted earlier in the Blog at the bottom of this recipe and you can go through the same and follow that method if desired. All you need to do is replace cabbage with whatever vegetable is specified in the recipe. You can add on finely chopped onions along with cabbage too, as posted in earlier recipes. But, as today it is “No Onion-Garlic” day for me, I did not add the same, do add them as they taste wonderful together. Again, remember to serve this spicy dosa as side dish with dal-chawal and other dishes as it tastes best that way.
** Here is my simple method of preparing Instant "Cabbage Sanna Polo (Spicy Dosa)" … My Style …
** Ingredients :
Cabbage : 3-4 cups finely chopped.
Bengal Gram Flour/ Besan : ½ cup
Rice Flour/ Tandla Pitti/ Chawal ka Atta : 1 heaped cup coarsely powdered rice.
Coconut/ Soyi/ Nariyal : 1 cup freshly grated.
Kashmiri Red Chilly Powder/ Mirsange Pitti : 2 tblsp
Hing/ Asafoetida Powder : 1 tsp
Tamarind/ Chinchama/ Imy: small marble sized.
Salt to taste/ Namak Swad anusar / meeta
** Oil as required for frying the sanna polo/dosa.
** For Coarsely powder Rice : I always prepare some coarsely powdered rice and stock it up in my fridge for instant use as it comes in very handy for me while preparing many dishes which require having coarse powder. It is very easy to prepare at home in our own mixer grinder and you need not actually send it to the mill. Just wash about 500 gms of normal rice and let drain off all the water. Spread it on a thick towel and allow to dry overnight. Next morning if you have sunlight facility dry it out in sunlight for 2-3 hours or you can roast on low flame for a few minutes in batches till its dry and slightly crisp. Now grind to a coarse powder in batches in mixer grinder and sieve it through a medium sized sieve. Store in air-tight container in fridge and use as required. I advise you to use thicker quality of grained rice and not go in for very fine tiny rice which is more polished and never gives good results in case of dosas.
** In a mixer grinder add in the coconut, red chilly powder, tamarind and grind to a very smooth paste with little bit of water. Remove into a wide bowl and add in the rice flour, hing powder, besan, salt to taste and mix well to form a evenly mixed loose mixture.
** Now add in the finely chopped cabbage and mix well adding some water say just about a cup or so, do not add in excess, you can add later if necessary. 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.
** "Cabbage Sanna Polo (Spicy 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 sanna polo 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 Sanna polo/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 cabbage only, the same can be prepared adding finely chopped onions only 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.
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