Cabbage Sanna Polo

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Cabbage Sanno Polo

How long it takes: 1 and 1/2 hours

Number of servings : 15-20 of the above size

Cabbage in English, Pattha gobi in Hindi and Ele kosu in Kannada is a versatile vegetable which is used in so many dishes like the curry, bhuthi, ambat, cabbage vada, cabbage paratha, Cabbage bhath and finally Cabbage spicy dosa which we call “Sanna polo” in Konkani. It is a favorite in the Konkani community. Both my kids are great fans of this dish. It makes for a good combination with curd rice and dal rice. Here is the recipe for cabbage sanna polo:

What you need to have:

1. Toor Dal – 1/2 cup

2. Raw rice – 1 cup (sona masoori)

3. Fresh grated coconut – 2 Tablespoons

4. Red chilly – 20

5. Tamarind pulp – 1/2 Teaspoon Or (Bilimbi -4-5)

6. Asafoetida (soft ) Size of a peanut

7. Salt – To ataste

8. Cooking oil 1/4 cup

9. Chopped Cabbage – 4-5 cups(preferably tender)

10. Chopped onions – 2 cups

Toor dal and Rice for the Dosa batter

Chopped cabbage & onions

What you do with what you have

1. Wash and soak both Toor dal and rice seperately in two different bowls for about 2 hours.

2. Drain water from both soaked dal and rice and keep it aside.(To confirm if soaked or not pierce it with your nails and if it is done then it is confirmed.)

3. Wash and chop cabbage and peal onions and chop both of them fine and keep it aside seperately as shown in image-2.

Ingredients of Wet Masala & Batter

3. Grind fresh grated coconut, red chilly, tamarind and asafoetida, salt in the mixer to a fine consistency.

5. Add soaked toor dal to the wet masala and grind it to a fine consistency adding very little water so that it should be thick in consistency. Add soaked rice also to it and grind it to a medium coarse consistency.

Wet Masala Batter

6.Apply a little salt to chopped cabbage and onions mix well and add the wet masala from step-5 to it checking for salt.(The proportion of masala to cabbage-onion is 1/3 cup masala and 1 cup of the mixed veggies)

Spicy dosa batter mix

7. Place a dosa skillet with 1 teaspoon of cooking oil in it on low flame. When hot, just place a handful of the dosa-veggie mix on the skillet and flatten with your palm to required thickness and close it with a lid.

Dosa being fried

8. When cooked, just reverse the dosas and splash a little oil on it on medium or low flame depending upon your burners. Cooking on low flame will turn dosas very crispy and tasty.

Dosa being fried on the reverse

9. Ready to serve “Sanna polo” is as shown in the image below. Yummmmmmmm. Enjoy it with rice and dal!!!!

A closer view of “Sanna polo”

How long it takes: 1 and 1/2 hours

Number of servings : 15-20 of the above size

Good to remember:

1. The dough has to be a little spicy since on adding veggies it will turn bland.

2. Use very tender cabbage for this dish. One can even grate cabbage instead of chopping.

3. More veggies and less of the dough will turn dosas crispy and tasty. Always fry dosa on low flame only instead of burning it to make it bitter.

4. One can use drumstick leaves, in place of cabbage.

5. Jaggery is also used in some households.

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13 thoughts on “Cabbage Sanna Polo

    Hari Chandana said:
    March 8, 2011 at 3:03 pm

    Interesting recipe.. amazing clicks !!

      prathibalrao responded:
      March 10, 2011 at 5:43 pm

      Hi Harichandana,

      Thanx a lot for ur comments.

    K-Boy said:
    April 1, 2011 at 5:15 am

    Pratibha,
    I did try your recipe faithfully and with every steps yesteday and came out nice and delicious. Only thing is that cabbage may be slightly bitter here, may be too much fertilizer while growing here in California, although it is the cheapest vegetable available at 10 cents per pound, but you can’t complain it. This is the first time I have eaten sanna-polo with cabbage also (traditional is, I believe, no cabbage and only Piyaavoo with other masoloo). But this this is more nutricious than eating deep fried cabbage-piyyavoo w/masoloo aambado. Next time I may use 50-50 proportion of cabbage and piyyavoo, to bring more traditional piyyavaa flavor taste of this Konkani recipe. Next week I may try your Madgane recipe. Thanks for the writeUp-presentation in details for both recipes.

      prathibalrao responded:
      April 1, 2011 at 8:26 am

      Hi K-Boy,

      I use tender cabbage(we get green tender small ones here) which i also use for the salad. I have put up Cabbage-carrot salad on this blog.Here cabbage is really good and can be eaten raw as well.The link for the same here. https://cuisineindia.wordpress.com/2008/11/05/cabbage-and-carrotsalad. Do check out please.

    K-Boy said:
    April 1, 2011 at 8:28 pm

    Thanks Pratibha, you gave me a good tip for this. Here salad cabbage is called “Lettuce” which is tender cabbage (and slight expensive and price goes by cents per head of lettuce and not per pound) and Americans exclusively use for salad only and almost like everyday start of the meal. Whereas our regular so called cabbage is we make upkari, ambado, etc. and Americans just boil it and eat with sprinkle of salt and black pepper. Next timt I am eager to try the same recipe with Lettuce and it should be perfectly OK.

      prathibalrao responded:
      April 3, 2011 at 8:09 am

      Hi K-Boy,

      I too have seen those letuce when i visited U.S last time and now it is available here too.

    soumya said:
    January 21, 2012 at 9:37 am

    Hi Prathiba, Can this dosa be eaten as a tiffin with chutney??

      prathibalrao responded:
      January 21, 2012 at 3:31 pm

      Hi Soumya,

      Of course it can be if you prepare a little less spicy. Actually we make it a little spicy. If you prefer it to be so , you can have it for tiffin.

    soumya said:
    January 21, 2012 at 11:07 pm

    Thanks for the prompt reply Prathiba. My hubby likes spicy food. So will surely try it one of these days .

      prathibalrao responded:
      January 22, 2012 at 8:31 am

      Hi Soumya,

      Okay . Thank you.

    namratha pai said:
    February 1, 2012 at 11:38 pm

    mami,
    the same thing can b deep fried in oil were called cabbage ambado…just make small balls and deep fry..one of the famous mangaloran stater… use less water so that u can easily make balls of it..but little changes in measurment of rice nad tori dal… i take one cup rice and one handfull of toridal (1 musti),1tsp of coconut.. rest all same…u can also use red bajji pallo( sorry have no idea whats called in english).. instead of cabbage add fine chopped red bajji and deep fry… also onion can b avoided if u want to do in any puja ocation…

      prathibalrao responded:
      February 2, 2012 at 8:18 am

      Hi Nammu,

      U r right. This was a request recipe.

    soumya said:
    February 2, 2012 at 6:47 pm

    Hi Prathiba. I tried the cabbage sanna polo and it turned out really good. This is very similar to the adai which we make . Thanks once again.

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