Sanna Polo | Konkani style Cabbage Dosa

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This is one of my favorite dishes for this month. This is a quick breakfast dish from the Konkani cuisine. Though it is a part of Maharashtra, Konkani cuisine has its own distinct flavours and style making it unique in itself. This is another cuisine, like Karnataka, which has many dosa style dishes, each tastier than the last.

This dosa is a simple rice and vegetable dosa. It can be made with cabbage, drumsticks, colcoasia leaves, drumstick leaves, etc. This is not a breakfast dish in Konkan but a dish that is served for lunch or dinner with dalithoy which is a Konkani dal. But if you ask me it is so flavorful that you can eat it as is. The husband and I did just that while my daughter had it with curds which is mostly because she just needs a reason to have curds. I have made these sanna polo a little larger than usual but they are usually a little over half of this size. Also I replaced half of the rice with millets because I wanted to try a healthier version. You can use either rice or a mix of millets and rice.

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Recipe adapted from here

Makes 6 large Sanna Polo

WHAT WE NEED

1/2 cup Raw rice

1/2 cup Millets (any type would do)

3 tbsp Grated coconut

2-3 Dried red chillies

1 small piece of tamarind

3/4 cup Shredded / finely chopped cabbage

1 small onion, finely chopped

2 tbsp Fresh coriander, finely chopped

Salt

Water

Oil

 

WHAT TO DO

  • Soak the rice and millets in warm water for 30-45 minutes
  • Drain the water and set aside
  • Add the rice, millets, coconut, red chillies, tamarind and salt to a blender jar
  • Blend until it is an almost smooth batter
  • Transfer the mixture to a vessel and add the cabbage, onion and fresh coriander
  • Heat a tava and drizzle some oil on it
  • Pour a ladle full of batter on the tava and spread it around gently to an almost circular shape
  • Drizzle some oil around the edges of the dosa
  • Let it cook on high flame for a minute or so till the top looks cooked
  • You can cover it with a lid to quicken the process
  • Disengage the dosa from the tava with a steel spatula and turn it over
  • Let it cook on high flame for 30 seconds to a minute till small brown spots began appearing on it
  • Take it off the heat and repeat the procedure with the rest of the batter
  • Serve warm with dal or curds
  • Enjoy!

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8 Comments Add yours

  1. Priya Suresh says:

    Absolutely interesting, have tried cabbage dosa by grinding the cabbage along with dosa batter. Interesting sanna polo, i would like to give a try to this Konkani style cabbage dosas very soon.

  2. Sanna Polo is a name that I have heard for the first time ! It makes me feel as though I am unaware of so many cuisines . Seriously , I need to know more on the Konkani Cuisines .
    I have to admit that Sanna Polo looks delicious with herbs and veggies . Making it healthy with millets is a great idea too . All in all a fantastic pick !

  3. harini says:

    Very interesting sanna polo. I love that you have replaced some rice with millets. Bookmarked to try very soon.

  4. code2cook says:

    fabulous, this dosai I am gonna try soon. With rice flour with vegetables I love akki roti surely this would be tasteful and treat to tastebuds. great share dear.

  5. Sanna polo looks like our adai minus the dals. Adding tamarind must give it a nice tang. And it makes it easier to serve kids with cabbage.

  6. Simply Tadka says:

    This dosa recipe comes so well.. very healthy and tasty.

  7. Wow Sowmya..another unusual flatbread from you. Love it. Like how you can a variety of veggies to make it more healthier. I too would love to have it yogurt just like your daughter.

  8. Srivalli Jetti says:

    What a fantastic combination of ingredients..very nice and to know your kid had all these, is simply superb!..

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