JFI Rice - Sanna Polo
Having my mother in law stay with us the last few months has ensured my recipe book gets updated regularly! Page after page has been filled with my hurried, illegible scrawl as she makes yet another variety of dosa for breakfast. Sweet, savory, bitter sweet, tangy, spicy... no flavor has been left untried.
We invariably follow a pattern as she sets about prepping the ingredients -
MIL: soaking rice
Me: "are we making paan pole tomorrow"?
MIL: "I was thinking of methi dosa actually"
Me: get book, scribble...
MIL: soaking dal
Me: "so it's mushti pole for breakfast"?
MIL: "how about sanna polo instead?"
Me: get book, scribble...
Sanna polo is a spicy dosa made with cabbage and served as a side dish in a rice-dal meal. This is one of those convenient (no fermentation yay!) and versatile dishes that you can quickly adapt to your own tastes. Use any leafy vegetables lying in your fridge, make idlis (called sanna mudde) instead of dosas and serve it for brunch or make vadas/ bondas (called ambado) and serve as a snack.
(makes 7)
2 cups rice
1/4 cup split red gram (tur dal)
1/4 cup coconut, grated
3 or more dry red chillies*
1/4 tsp tamarind pulp
1/2 cup cabbage, finely shredded
1/4 onion, finely chopped*
salt
oil to fry
Wash then soak rice and dal separately overnight or for a minimum of 2 hours. Grind coconut, tamarind, chillies to a fine paste using a little water.
Drain rice and dal and grind further to make a thick, slightly coarse batter. Add only as much water as needed to grind. Combine with onion and cabbage. Season to taste.
Heat a griddle with oil, drop a small ladleful of batter on it. Don't bother to make perfect circles. Sanna pole are free form and small in size. Just spread the batter with the back of your ladle and fry for 1-2 minutes. Flip over and fry on the other side till golden brown. Serve hot.
Entry for JFI Rice hosted by Sharmi of Neivedyam
* These pancakes are supposed to be really spicy so add more chillies if you prefer
* Use a pinch of asafetida instead of onion
* See Vee's sanna mudde
We invariably follow a pattern as she sets about prepping the ingredients -
MIL: soaking rice
Me: "are we making paan pole tomorrow"?
MIL: "I was thinking of methi dosa actually"
Me: get book, scribble...
MIL: soaking dal
Me: "so it's mushti pole for breakfast"?
MIL: "how about sanna polo instead?"
Me: get book, scribble...
Sanna polo is a spicy dosa made with cabbage and served as a side dish in a rice-dal meal. This is one of those convenient (no fermentation yay!) and versatile dishes that you can quickly adapt to your own tastes. Use any leafy vegetables lying in your fridge, make idlis (called sanna mudde) instead of dosas and serve it for brunch or make vadas/ bondas (called ambado) and serve as a snack.
(makes 7)
2 cups rice
1/4 cup split red gram (tur dal)
1/4 cup coconut, grated
3 or more dry red chillies*
1/4 tsp tamarind pulp
1/2 cup cabbage, finely shredded
1/4 onion, finely chopped*
salt
oil to fry
Wash then soak rice and dal separately overnight or for a minimum of 2 hours. Grind coconut, tamarind, chillies to a fine paste using a little water.
Drain rice and dal and grind further to make a thick, slightly coarse batter. Add only as much water as needed to grind. Combine with onion and cabbage. Season to taste.
Heat a griddle with oil, drop a small ladleful of batter on it. Don't bother to make perfect circles. Sanna pole are free form and small in size. Just spread the batter with the back of your ladle and fry for 1-2 minutes. Flip over and fry on the other side till golden brown. Serve hot.
Entry for JFI Rice hosted by Sharmi of Neivedyam
* These pancakes are supposed to be really spicy so add more chillies if you prefer
* Use a pinch of asafetida instead of onion
* See Vee's sanna mudde
Labels: sanna polo cabbage dosa sanna khotto mudde konkani breakfast side dish
Posted By Ashwini | Permalink |
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