“Vali- Cabbage Sannapolo/ Malabar Spinach- Cabbage Spicy Dosa)” … sannapolo is a delicious spicy dosa from GSB Konkani Saraswat Cuisine prepared in various combos to be served during meals … I have tried plenty of combinations and there are always more to add on to the never ending list … the crunch of cabbage makes this sannapolo that much more delicious … do try it, tastes best served as side dish with Dal/ Saar- Chawal (Rice) … Yummilicious …
* I have shared many varieties of Sannapolo (Dosa)/ Khotto (Idly), a traditional GSB Konkani Saraswat dish that is prepared to be served during lunch/ dinnertime 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 sannapolo 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 “sannapolo” you will find them all, so give it a try and relish with family.
** Here I have prepared sannapolo with addition of finely chopped vali which is in season now along with cabbage. You can add finely chopped onions if desired, it tastes great, I have not added it this time as it is the auspicious month of “JyeshtHa Adhika Masa” and in my home we avoid non-veg, garlic, onion for the whole month. However, the crunch of the cabbage added in excess gives a lovely taste to the sannapolo, so you may try it as it is or add finely chopped cabbage and onion in 1:1 ratio, its individual choice. Do browse through the blog for more choice of recipes, try them and enjoy with family.
** Here is my recipe for “Vali- Cabbage Sannapolo/ Malabar Spinach- Cabbage Spicy Dosa)” my style …
** Ingredients :
Tori dali/ Tuvar dal/ Split Pigeon Peas : 1 cup
Raw Rice/ Tandulu/ Akki : 2 cups
Vali/ Malabar Spinach/ Basale Soppu : 2 cups finely chopped leaves only.
Cabbage : 1 cup chopped 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 sannapolo/ 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.
** Finely chop cabbage, rinse under running water and keep it aside in a colander for the excess water to drain off completely. Pick only leaves of Vali/ Malabar Spinach, wash them well and finely chop and keep it aside ready.
** 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 prepared and kept finely chopped cabbage, Malabar spinach (vali), prepared hing water or powder, salt to taste and mix all together adding water as is necessary to form a thick balling consistency soft mixture as that of rulava/ rava bhakri. Cover and keep it aside to rest for 20-30 minutes.
** If to be prepared after a few hours then store them in airtight container in fridge and remove 20 minutes before preparing the same. The prepared mixture on resting soaks up moisture and if found too dry you can add some water later if necessary. The texture should be soft consistency and you should be able to pat it on tava like bhakri; sort of a thick dosa. You can check previous posts for step by step pictures.
** 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 a little bit of 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 photo’s shared in previous posts, it 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.
** “Vali- Cabbage Sannapolo/ Malabar Spinach- Cabbage Spicy Dosa)” is done and ready to be served. In GSB Konkani Saraswat homes we always serve sannapolo during meals with dalitoy (dal) or saaru along with chawal (rice) and it tastes awesome. Do try this combination for sannapolo, vali (Malabar spinach) is in season now and is the best time to prepare it. Again, you can also check out on plenty of other similar recipes shared in various combinations and try them out as is desired.
** As I have already written a lot on this spicy dosa named sannapolo in my previous posts I have not gone into extra explanation to avoid being repetitive. However, If you browse through my old posts, you will find plenty of information on preparation, frying methods and various choices in preparing this dosa along with step by step pictures. I am sharing a common link to all at the bottom of this recipe for easier access; you may browse through and try any combination that appeals to you. Life is all about enjoying good food with family and friends and its always a pleasure to learn more.
** I am including a common link to all “sannapolo” 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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