“Cauliflower- Piyava (Onion) Sanna Polo (Spicy Dosa)” ... I am sure you have all noticed that when we cut cauliflower tiny bits from the florets always drop out … if you are disposing them off, then think twice before you do so the next time … I always collect them and store in fridge as they fall in handy in preparation of sanna polo or pav bhaji … sanna polo is a delicious crisp fried spicy dosa from GSB Konkani Saraswat Cuisine, that tastes best served as a side dish with dalitoy (spiced dal)/ tomato saaru (saar)- SheetHa (rice) during meals … try this sanna polo for meals, it tastes awesome … Yummilicious ….
** As I mentioned in my title above sanna polo is a spicy dosa from GSB Konkani Saraswat Cuisine often prepared using cabbage and onion along with spiced masalas to be served during meals. I have shared plenty of variations of these dosa to which I have shared a common link at the bottom of this recipe, just browse through and try that which you and your family would like to relish, they all taste awesome.
** I always insist not only on making best use of seasonal veggies but also without wastage. Cauliflower is available in plenty now and being a rich source of fibre with plenty of nutrients, its wise to include them into our meals. There are many dishes that can be prepared using cauliflower and sanna polo is just one out of them. The next time you purchase cauliflower do try this recipe, sure to be loved by all.
** In the title of this recipe I have mentioned how when cutting cauliflower the tiny pieces drop out, I am sure it happens with all of you and like me you too must be making best use out of it However, if you are chucking it out, plz. do not do so, collect them and store in fridge and use in preparation of pav bhaji/ sanna polo/ tikki/ ambado etc. You can also prepare paratha stuffing using the same, plenty of choices, isn’t it ??
** Here is my simple recipe for “Cauliflower- Piyava (Onion) Sanna Polo (Spicy Dosa)” … My Style …
** Ingredients :
Raw Rice/ Tandul/ Akki: 2 cups (I used surti kollam)
Tuvar Dal/ Tori Dali : 1 cup
Coconut/ Nariyal/ Soyi : ½ to ¾ cup freshly grated.
Cauliflower : 200 gms (approx)
Onion/ Piyavu/ Kanda : 2 medium sized
Kashmiri Red chillies/ Kumte Mirsanga/ Byadgi Mirchi : 8-10
Hing/ Asafoetida Powder : 1 tsp
Tamarind/ Imly/ Chinchama : a small marble sized ball.
Salt/ Namak/ Meeta : to taste
** Oil/ Tel/ Tela : as required for frying the sanna polo/dosa.
** Wash and cut cauliflower into large florets. Soak for 10-15 minutes in salt water. This helps in removing worms if any. Drain, rinse well and rub dry gently with a kitchen towel and then either using a grater or in food processor grate it to rava texture and keep it aside ready. If desired you can finely chop them too.
** Wash and soak rice along with tuvar dal in plenty of water for about 2-3 hours. 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.
** In a mixer grinder add coconut gratings, red chillies, tamarind and grind to a smooth paste adding just little bit of water. When done add in the drained and kept aside rice + tuvar dal and continue grinding till you get a rava textured mixture. The mixture should be thick in consistency so be careful while adding water.
** Add ground ingredients into a wide bowl along with finely chopped onions, prepared and kept grated cauliflower, hing powder, 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. If needed add water to bring to proper consistency.
** 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. Add some drops of oil on outer sides of the dosa and a few drops on top of it too and let cook.
** Note : You can wet your palms slightly 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 pat it on a banana leaf/ wet cloth and then flip it over on the tava too.
** Note : You can add 4-5 small dosas at a time on tava or a few larger ones as is desired. I use a non-stick tava which has seven dents in it that 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 airtight box in the fridge and use it on later too.
** “Cauliflower- Piyava (Onion) Sanna Polo (Spicy Dosa)” is done and ready to be served. This spicy dosa tastes best served with dalitoy (spiced tuvar dal) or tomato saaru (saar)/ saar upkari along with sheetHa (rice) and that is the way it is served in GSB Konkani Saraswat home during meals. Do try this delicious spicy sanna polo and enjoy with your family and friends, I am sure it wil be loved by all.
** Note : You can cut down spice level if you have young children/ aged people in your home or you can increase the same if you want it spicier too.
** Note: The recipe for Sanna Khotto/Idly and Sanna Polo/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 for best results.
** I am including a common link to all of the sanna polo dishes posted before in the Blog, here. Please check through if you are a novice for more information. 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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