“Jeevi Tori-Cabbage-Piyava Sannapolo (Fresh Pigeon Peas- Cabbage- Onion Spiced Dosa)” … a delicious spicy dosa from GSB Konkani Saraswat Cuisine served as side dish during meals … I tried it, preparing it with jeevi tori that’s in season now … tastes awesome served with dal- chawal … Yummilicious ….
** Sanna Polo (Dosa)/ Khotto (Idly) is a traditional GSB Konkani Saraswat dish prepared and served during as meals especially with rice-dal or rice-saar. I have prepared and shared many variations in the blog here, so without running into much details I will share the recipe to avoid repetitions. I am sharing a common link at the bottom of this recipe which you can browse through in leisure for more choice and information. Do try them out in your home and enjoy with family and friends, they all taste wonderful.
** Here is my recipe for “Jeevi Tori- Cabbage- Piyava Sannapolo (Fresh Pigeon Peas- Cabbage- Onion Spiced Dosa)” … My Style …
** Ingredients :
Jeevi Tori/ Fresh Green Pigeon Peas : 1 cup
Raw Rice/ Tandul/ Akki : 2 cups (I used surti kollam)
Coconut/ Soyi/ Nariyal : ½ cup freshly grated.
Onion/Piyavu/Kanda : 2 medium sized finely chopped.
Cabbage : 2 cups finely chopped
Green Chilly/ Tarni Mirsanga/ Hari Mirchi : 5-6
OR
Kashmiri Red chillies/Kumte Mirsanga/Byadgi Mirchi : 6-8
Tamarind/ Imly/ Chinchama : a small marble sized ball.
Asafoetida/ Hing Powder : 1 tsp
Salt/ Namak/ Meeta : to taste
** Oil (Tel/ Tela) + Ghee (Toop) mixed in 1:1 ratio : as required for frying the sanna polo/dosa.
** Shell the Jeevi Tori/ Fresh Green Pigeon Peas and collect about 1 cup. Rinse, drain well and keep them ready aside.
** Wash and soak the Rice 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.
** Peel off outer skin of onion and chop to fine pieces. Similarly chop fresh portion of cabbage also into fine pieces and keep them aside ready.
** In a mixer grinder add coconut, green chilles, tamarind and grind to a fine paste. Now add in the drained fresh pigeon peas and further grind all together to a semi coarse paste. Remove and keep this aside in wide bowl.
** Note : Usually for sannpolo red chillies are added while grinding masala. However, you may add green chillies is desired too. I added green chillies as I wanted to maintain the slight tinge of green pigeon peas color intact.
** Now add drained rice and grind to a rava texture adding just a little bit of water. You should get a thick mixture so be careful on addition of water. Keep mixing in between while grinding in order to get evenly ground rice.
** Remove and add ground rice to ingredients in the bowl. Add chopped onion, cabbage, salt to taste, asafetida powder and mix well. Be very careful with addition of water and sprinkle little bit as required only. 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.
** Heat a iron or any tava/ pan to smoking point and then lower the heat, apply some oil+ ghee on tava, evenly spread it in a layer and then take a handful of the mixture, roll it into a ball loosely, put it on tava and press it down to pat it equally to form a small round dosa one by one until the required numbers of dosas are done.
** Note : Be careful with the above mentioned procedure as the tava is hot and you may burn your hand, one needs practice in doing so. You can dip you palms slightly in water if necessary, which will help you to pat it conveniently but be careful as the water droplets may sizzle. You can seek help the first time to learn from an expert or If not comfortable, use the back of a greased flat vati or tumbler to pat dosa down evenly.
** Add some drops of oil+ ghee on outer rim of doas and also on the top of each dosa. Now let cook on medium to low heat for a few minutes say about 7-8 mins. Until the bottom side of the dosa is cooked and done. Gently loosen it through the sides with a flat dosa spatula and gently flip it over to cook the top portion.
** When both sides and fried to a crisp light brown color, gently remove it from the tava and keep it aside on a plate. Continue to remove dosas in similar pattern until you have finished off all the mixture or the required number of dosas.
** Note : You can keep the excess mixture immediately in a air tight box in the fridge and use it on later too, it remains good for 24 hours.
** Note : I use a non-stick tava which has seven dents in it and they hold dosas in equal and good shape. You can purchase this from market as it is readily available. You can check out the photo in the link given at the bottom of this recipe.
** “Jeevi Tori- Cabbage- Piyava Sannapolo (Fresh Pigeon Peas- Cabbage- Onion Spiced Dosa)” is done and ready to be served. This is a spicy dosa that tastes best served with rice and dal/saar along with other dishes which is traditional way of serving sanna polo in every GSB home. 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 that includes all the sanna polo dishes posted before in the Blog, plz. check through if you are novice for more information. Some of them have step by step pictures which will make it easier and will help you understand the procedure and consistency of the mixture better.
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Thanks.