Cabbage – Onion Sanna Appo
A tasty, spicy and nutritious appo (spicy paniyaram) in Konkan cuisine !!
Ingredients of basic batter may differ from region to region (Mangalore region and Cochin GSB's)
Basic batter for Cabbage – Onion Sanna Appo / Dosa / Undi
Raw Rice (pachari / soorai orovu) – 2 cups (Indian standard measuring cup of 200 ml / 8 oz capacity) or a mix of 1 cup raw rice and 1 cup boiled rice (ukkada chawal)
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 / ghee - 2 teaspoon
Wash and soak raw rice for 5 - 6 hours ( or overnight ). Drain out water and grind with grated coconut, tamarind juice, red chilly powder, turmeric powder and salt in a mixer ( if you are adding 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 dosa / undi / appo immediately.
Heat a non stick Appe Kayli /Kuzhipaniyaram Kadai on a medium heat. Smear each mould with little oil / ghee.
Pour appo batter in each mould ( 3/4 th of the mould ). Sprinkle oil / ghee.
Cover with a lid. Cook for 10 - 12 minutes on a medium heat . Cook till crisp and sides will turn golden brown ( until the edges separate from the moulds of the kadai).
Turn the other side with the help of a stick and cook till done / under side should be golden in color. Serve hot with coconut chutney / pickle / coconut oil.