“Keerla Neeli- Cabbage Sannapolo (Bamboo Shoot Edges- Cabbage Spicy Dosa)” … a delicious spicy dosa from GSB Konkani Saraswat Cuisine … prepared this with brine bamboo shoot edges (mitta ghallele keerla neeli) along with cabbage and with this my stock of keerla neeli comes to an end for this year … tastes best served as side dish with Dalitoy (Dal)- Rice … Yummilicious …
** I have shared many varieties of Sanna Polo (Dosa)/ Khotto (Idly), a traditional GSB Konkani Saraswat dish that is prepared to be served during lunch/ dinner time along with rice-dal or saar. Somehow, I never tire of trying out different combination sometimes with ingredients unheard of used in the same, but they have all turned out great. About sanna polo too, I have written reams and will only be repeating the same as I am now lost for words. If you browse through the common link shared at the bottom of this recipe for “sanna polo” you will find them all, so give it a try and relish with family.
** This time I have prepared sannapolo with addition of brined bamboo shoot edges (mitta ghallele keerla neeli) along with cabbage. Bamboo Shoot Brine is always in stock in my home as it lasts for over a year, however the tender edges (keerla neeli) which also I brine separately has to be consumed within 2-3 months and with this dish my this year’s stock of keerla neeli (bamboo edges) comes to an end though the shoots are in stock. You can check out the Brine Method on link shared at the bottom of this recipe. You can add finely chopped onions if desired, tastes great, I have not added it this time.
** Here is my recipe for “Keerla Neeli- Cabbage Sannapolo (Bamboo Shoot Edges- Cabbage Spicy Dosa)” my style …
** Ingredients :
Tori dali/ Tuvar dal/ Split Pigeon Peas : 1 cup
Raw Rice/ Tandulu/ Akki : 2 cups
Cabbage : 1 cup chopped fine
Mitta Ghallele Keerla Neeli (Salt preserved/ brine bamboo shoot edges): 1.5 cups finely chopped.
Hinga Uddaka/ Water prepared out of Asafoetida in gummy form : 1 tblsp
(Check how to prepare hinga uddaka at the bottom of this recipe)
OR
Hing/ Asafoetida Powder : 1tsp
Salt/ namak/ Meeta : to taste
** Masala to be Ground :
Coconut/ Nariyal/ Soyi : ¾ to 1 cup
Kashmiri Red chillies/ Kumte Mirsanga/ Byadgi Mirchi : 10-12
Tamarind/ Chinchama/ Imly : small marble sized ball (approx. 1 tsp)
** Oil/ Tel/ Tela : as required for frying the sanna polo/ dosa.
** Wash and soak Tori Dali/ Split Pigeon Peas in plenty of water for about 2 hours. Drain off water, rinse well changing water few times and put in a colander for all excess water to be drained properly and keep aside ready.
** Wash and soak Raw Rice/ Tandulu/ Akki in plenty of water for about 2 hours. Drain off all water, rinse well changing water a few times and put in a colander for all excess water to be drained off properly and keep aside ready.
** Soak Mitta ghallele Keerla Neeli (Salt preserved/ brine bamboo shoot edges) in plenty of water for an hour or two changing water in between a few times. This helps in removing the excess salt from the preserved bamboo shoots, a necessary step that is a must to be followed with brine ingredients. Just before adding to mixture add in a colander and drain off all excess water and keep it ready aside.
** Note : While the thicker part of Bamboo shoots can be preserved well in salt water/ brine for over a year the neeli ie the edge portion of the bamboo shoots does not preserve well despite brining it and has a short shelf life say about 2 months or so. You can also use when available fresh in season ie somewhere in June- July. Check out the links shared at the bottom to learn more on bamboo and brine.
** Finely chop cabbage, rinse under running water and keep it aside in a colander for the excess water to drain off completely.
** Note : If using onions/ piyavu/ kanda, peel off the outer skin, finely chop and keep them also ready aside too. I have not used here.
** Masala to be Ground : Add into a mixer grinder freshly grated coconut along with Kashmiri red chillies and tamarind and grind to a very fine paste adding water sparingly. Remove and add it into a large wide mouthed bowl and keep it aside ready. Do keep the masala thick and smooth in texture.
** Note : The no of red chillies to be added depends upon individual preference and also the spice level of the chillies you are going to use. Do use your own judgment for the same. I used kashmiri red chillies that are less spicy, give good colour and bulk to masala. You may use any dried red chilly suitable to you.
** In the same mixer grinder add drained tuvar dal and grind to a fine rava textured paste without adding water, just keep mixing in between and grind the same, don’t worry, it does get ground well if you follow this pattern. Remove and add into the vessel in which you have added the ground masala paste.
** Once again in the same mixer grinder add drained rice and grind to a fine textured adding little bit of water only, just keep mixing in between and grind the same adding water as is required only. Remove and add into the vessel in which you have added the ground masala paste and ground tuvar dal paste.
** To the above add the drained cabbage, bamboo shoots edges, prepared hing water or powder and mix all together adding water as is necessary to form a thick balling consistency soft mixture as that of rulava bhakri. Check and add salt only if necessary. Cover and keep it aside to rest for 20-30 minutes.
** Note : It is necessary to taste the mixture and then add salt to taste if necessary only. With addition of brine items addition of salt should always be added after checking as despite rinsing well the salt content does remain.
** The prepared mixture on resting soaks up moisture and if found too dry you can add some water later if necessary. The texture as I mentioned should be soft consistency and you should be able to pat it on tava like bhakri.
** 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 also add 4-5 small dosas at a time on tava or a just 2-3 medium sized or one larger sized dosa on tava as per individual preference. Add a few drops of oil on outer sides of the dosa’s and sprinkle a few drops on top of it.
** Note : I use a non-stick tava/ pan with 7 dents in it that give equal shaped and sized dosa’s. You can purchase this from the market as it is readily available. You can check out the photo shared above which includes dosa frying method.
** 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.
** “Keerla Neeli- Cabbage Sannapolo (Bamboo Shoot Edges- Cabbage Spicy Dosa)” is done and ready to be served. In GSB Konkani Saraswat homes we always serve sanna polo during meals with dalitoy (dal) or saaru along with chawal (rice) and it tastes awesome. Do try it if you have brine bamboo shoot edges or you can use fresh available ones during monsoon too, if not you can check out on plenty of similar recipes shared in various combinations and try them out as is desired.
** About Bamboo Shoots/ Keerulu : It remains good if brined/ salt water preserved well for over an year and often it has lasted me for almost 2-3 yrs. Many a times Bamboo shoots/ keerlu is not liked by many for its distinct taste.. For all those who do not like the taste of bamboo shoots, trust me it does happen so first time, you can eat it reluctantly if you have to few times, say just a piece or two and slowly you will be accustomed to the taste and I am sure you will begin to love the taste over time.
** It is within us as to how we form a habit with food, taste etc. I too have issue with bitter gourd as I get pitta/ acidity next day, but I still eat it as it is good for health. So to all out there my suggestion would be to eat everything that God/ Mother Nature has offered us, as an edible veggie even if it means a reluctant bite or two. Remember if you do so, so will your children and so will coming generations. So, it is best to introduce to children all types of traditional foods at young age and make a habit of the same, sometimes with advancement of age it is very difficult to change eating habits.
** Note : Keerla Neeli means the topmost edge portion of the bamboo shoots which are very tender and easy to be finely chopped. The remaining part of bamboo shoots comparatively are not so soft in texture and are not recommended for this recipe. The recipe for Sanna Khotto (Idly) and Sanna Polo (Dosa) mixture is same with minute difference in grinding method. For sannapolo you will need to grind the rice finer textured while for idly you need to keep it slightly coarse or you may use idly rice rava easily available in the stores too. I have already shared the same recipe prepared as Idlies and Ramdan to which I will share a link below, You may check it out and try that if desired.
** I must mention here that many of my friends get confused with the Konkani names given to dishes. I try to explain in the recipes that though the ingredients are same it is the method, texture of mixture and the way it is cooked that gives it different names. I have already explained above that the same dish can be prepared in different ways, like dosa, idly, khotto, ramdana, muddo etc. these are just reference names to the molds or method used in preparing the same dish and if you would like to try them out just use the search/ label option in my Blog and you will find them in plenty. The above collage includes Bamboo Shoots Brine method. For more details on method of Brine and step by step pictures of chopping, please refer to the link shared at the bottom of this recipe.
** There are many dishes included with "Keelu/ Bamboo Shoots" in my Blog, sharing common links below along with a link to article on method of "preserving bamboo shoots" with step by step pictures. You may please check them out and prepare that which appeals to you and your family .....
** I am including a common link to all “sanna polo” dishes posted in the Blog, some of them have step by step pictures of which may be helpful to many to understand the procedure and consistency of the mixture better …..
** I have also included a few links below to similar dishes of "sanna khotto/ idly/ muddo" in different combos ... there are plenty of choices, plz. do check them out and try that which appeals to your family ...
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