“Tambdi Bhajji- Cabbage Sanna Polo (Red Amaranth Leaves- Cabbage Spicy Dosa)” … A delicious spicy dosa that tastes awesome when served for lunch/ dinner along with Dalitoy- Rice and other dishes … Yummilicious ….
** Sanna Polo is well known to my Blog followers by now and I can hear a few say “Oh No”, while some say “not again” and many say “Wow another combo” … yes, I do know that we all have some sort of love hate relationship with food specially so when we are under lock down period. Well, I will not run into details as I have written reams on it and I myself find me being repetitive. Sharing a common link to all sanna polos posted in my Blog before and all you need to do is click on it and you will get them all in a row. Choose that which you would like to try and go ahead with it, I encourage you to try your own combos too. It’s fun, just the way I prepared it today with Tambdi Bhajji (Red Amaranth Leaves) and Cabbage and it was fantastic.
** Here is my simple method of preparing Instant “Tambdi Bhajji- Cabbage Sanna Polo (Red Amaranth Leaves- Cabbage Spicy Dosa)” … My Style …
** Ingredients :
Tambdi Bhajji/ Red Amaranth Leaves : 2 cups finely chopped
Cabbage : 2 cups finely chopped.
Bengal Gram Flour/ Besan : ½ cup
Rice Flour/ Tandla Pitti/ Chawal ka Atta : 1 heaped cup.
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.
** Clean and chop tambdi bhajji/ red amaranth leaves finely, you can add the tender stems too. Put it in a pan and cook with just a little bit of water for 5-7 minutes, remove and let cool complete.
** Note : If you are using only the leafy portion of tambdi bhajji/ red amaranth leaves, you need not cook, however, I have used stems too here and it needs just a little bit of steaming, that’s all.
** 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, cooked and cooled amaranth leaves 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 round dosa of desired size, you can also add more than one if the tava is larger in size. Add some drops of oil on outer sides of the dosa and a few on top of it.
** 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.
** 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.
** “Tambdi Bhajji- Cabbage Sanna Polo (Red Amaranth Leaves- Cabbage 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.
** 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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Thanks.