“Khalambo- Cabbage- Piyava Sanna Polo (Brined Raw Mango- Cabbage- Onion Spicy Dosa)” … I am truly thrilled with these sanna-polos/ spicy dosas ... an experiment that turned out outstanding in taste making me completely clean bowled … this is definitely a dish that will be prepared more often as long as I am able to get Khalambo/ brined raw mangoes ... Yummilicious …...
** I love Konkani food and always try giving them some makeovers keeping the basics intact and most of my dishes have turned out fantastic. We must be truly thankful for the legacy of food left to us that till date is unique, healthy and above all satisfying by taste and easy to prepare too. Khalambo ie brined raw mangoes are always prepared into gojju or there are a few curries prepared with them, I always have plenty in stock which almost runs to two years for me and this year I hope to stock on new ones. But before that I intend to finish off with the older ones that are still perfectly in good condition.
** I wanted to try something different this time and this is the result of overnight thinking. It had been quite a few months since I had prepared my favorite sannapolo, a side dish, spicy dosa served during lunch/ dinner time. I have prepared so many variations, mix and matches in this dosa and all of them have turned out great. However, I have never used brined raw mangoes in preparation of these dosas and neither have I come across till date anybody who has said so or posted so. In fact my friends have jokingly messaged me to make it patented as many of my dishes get copied without credit being given.
** Frankly it never bothers me as we are all learning and adapting something or the other from each others adaption and I strongly believe Originals will remain so and you just do not need to prove your authenticity to anybody. Coming to these sanna polos they turned out excellent both in taste and aroma and it was really something different but very tasty indeed. We happily relished these with dalitoy- rice and I must frankly say that I am happy I gave it a try and sure to prepare it often as khalambo is something I usually store year round and for preparation of gojju which is another favorite of ours.
** Here is my very own recipe for “Khalambo- Cabbage- Piyava Sanna Polo (Brined Raw Mango- Cabbage- Onion Spicy Dosa)” … My Style …..
** Ingredients :
Raw Rice : 2 cups (I used surti kollam)
Chana Dal/ Bengal Gram Dal : 1 cup
Coconut/Soyi/ Nariyal : 2 tblsp freshly grated.
Onion/ Piyavu/ Kanda : 2 large sized finely chopped.
Cabbage : 1-2 cups finely chopped.
Kashmiri Red chillies/Kumte Mirsanga/Byadgi Mirchi : 8-10
Khalambo (Mitta Ghalelle Ambo)/ Brined Raw Mango : Half of a small one.
Salt/ Namak/ Meeta : If required only
** Oil/ Tel as required for frying the sanna polo/ dosa.
** Soak one small brined mango/ khalambo/ mitta ghallele ambo in plenty of water overnight, changing the water a few times so that the excess salt content gets diluted and can be discarding. This step is very important step to remove the excess salt as the raw mango to be used is brined/ salt water preserved. In case you have forgotten to do so at least do so for a few hours but remember to keep changing the water a few times which helps.
** Wash and soak the rice along with chana dal in plenty of water for about 2 hours. Once again wash well 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.
** Note : Usually we add tuvar dal/ tur dal for sanna polo but at times I do add chana dal/ Bengal gram dal instead as it gives out a wonderful texture and is also healthier option. However, you can choose to add in tuvar dal if desired too, the choice is yours.
** In a mixer grinder add in the coconut, red chillies and grind to a very smooth paste. Then add in brined raw mango piece say about the size of a small childs palm and further grind till smooth. Now add drained and kept aside rice+ chana 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 cabbage 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. Check the salt content by tasting a bit and add in only if required. You should remember that the brined mango when added is salty and frankly you will not require any at least I have not added on any.
** Now heat a iron tava/pan or non stick pan which will help in cutting down the oil content. When hot lower the heat, apply/ brush 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 the size of which you desire. You can make them small or medium sized, you can check out on my other posts too which will show smaller sized sannapolos which are always easier and better to be served.
** 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 also add in 4-5 small dosas at a time on the tava or 2-3 medium sized one or if using a small tava a single one too. Once you have added on the required number of sannapolo on the tava sprinkle some drops of oil on the outer sides of the dosa and a few on top of it and let cook on medium to low heat. Do not hurry in the process of cooking or the innermost portion within may not get cooked properly.
** 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 gently remove and Place it on plate and continue with the remaining batter following the same procedure as mentioned above till the required number of dosas are prepared. You can keep the excess mixture immediately after prepared in airtight box in the fridge and use it on later too.
** “Khalambo- Cabbage- Piyava Sanna Polo (Brined Raw Mango- Cabbage- Onion Spicy Dosa)” is done and ready to be served. As sanna polos are spicy dosas they are traditionally served for lunch/ dinner with rice and dal/saar along with other dishes, but tastes equally good served with any other masala dishes too of your choice. The basic of this sanna polo is the same as the traditional ones, the only twist I have given here is added in brined raw mangoes and left off addition of tamarind.
** Do try out this delicious spicy sanna polo and enjoy with your family and friends if you have access to brined mangoes/ khalambo or mitta ghallele ambo. If you do not have, you can try it out when raw mangoes are in season, just cut them and add them to salt water and let rest for a week or so and then use it exactly into the same way as given above. 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.
** Important Note : Do not add whole of the brined raw mango as it may turn out too much of addition, Check out the necessity and add accordingly as per the quantity desired to be prepared. You can use a small portion and prepared gojju with the remaining for which if you browse through you will find the recipe. And please do not add in tamarind and also check out the salt content before adding and do so only if necessary.
** I will not run into more combinations of this tasty sanna polo again here to avoid unnecessary writings, I am including a common link to all 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.