Cabbage – Onion Sanna Polo / Dosa
A tasty, spicy and nutritious dosa in Konkani cuisine !!
Makes: 13 - 15 dosas
Ingredients may differ from region to region (Mangalore region and Cochin GSB's)
Boiled Rice ( Idli rice / ukkada chawal ) – 1 1 /2 cups (Indian standard measuring cup of 200 ml / 8 oz capacity)
Raw rice (soorai orovu / pachari ) - 1 cup (Indian standard measuring cup of 200 ml / 8 oz capacity)
Grated coconut – 1 ½ cup
Tamarind juice – ½ cup or tamarind paste - 1 tablespoon
Red chilly powder – 2 teaspoon (or 2 to 2 ½ teaspoon for more spicy)
Turmeric powder – ½ teaspoon
Asafoetida / hing – 1/2 teaspoon
Salt – 1 ¼ - 1 1/2 teaspoon ( or to taste )
Onion finely chopped – 1 big size
Finely shredded Cabbage – 250 g ( pick tender leaves and remove thick nerves )
Cooking oil- 3 teaspoon
Wash and soak boiled rice and raw rice for 5 - 6 hours ( or overnight ). Grind with grated coconut, tamarind juice, red chilly powder, turmeric powder and salt. ( if you add tamarind juice while grinding, then no need to add extra water ). Grind until the batter is fine consistency in a mixer in batches.
Transfer this batter to another container / bowl and mix with asafoetida / hing and finely shredded cabbage and onion. Add extra water and salt if required and batter should be just like '' dosa batter and pouring consistency. No need to ferment this batter. We can prepare it immediately or after 1 – 2 hours.
Heat Frying pan / dosa tawa. Apply little oil. Pour 1 ladleful of batter and spread it in a circle. Cover with a lid cook for 5 -8 minutes on medium flame. Turn other side and cook till golden color. Color of cabbage polo should be in golden color with golden brown onions. Repeat for remaining batter. Instead of cabbage you can add Drumstick leaves also. Cabbage is rich in fibre and drumstick contains iron. Serve hot with chutney / tomato sauce / coconut oil.