Watch video of making Sanna Polo (Spicy Cabbage Omlet)
Sanna Polo or Spicy Cabbage Omlet is a famous GSB Konkani recipe made during all occasions. It is one of the favorite side dishes for lunch, tastes very good with rice. It is prepared by mixing chopped cabbage and onion in equal proportions then blend it with masala to form thick batter. Later making omlets (Dosa) on a tawa. It is an easy to make recipe with not a big list of ingredients. Here we present this special Konkani recipe just for you.
Author’s note on making Sanna Polo:
As a GSB, it’s always a delight to make Konkani recipes and posting it here. It is always a challenge to make Konkani recipes as the list and variety is so big. In most of the cases I consult my elders to bring out the authentic recipe and here I am with one more Konkani recipe “Sanna Polo”
Here are few suggestions on making this dish in a better way. You can grind the masala a day before or even a week before and deep freeze it. But the onion and cabbage has to be added at very last minute. Do not refrigerate the batter with onion mixed. Because onion releases lot of water and you also get a pungent smell by doing so. So grind some extra masala in advance and you can do this recipe 3-4 times on alternate days which makes the preparation much easy. And while frying it on tawa keep the flame as low as possible and roast it for around 5 minutes. This makes the dosa taste really good.
So try this dish at least once if you haven’t heard of it before. Feel free to give your feedback in the comment section. Hope you also like my other Konkani Recipes “Biscoot Rotti” and “Kolambo” too.
With Love,
Note: Below are the step by step methods of making Sanna Polo or Spicy Cabbage Dosa. Go through the steps and you can take a Print Out too.
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Sanna Polo | Spicy Cabbage Dosa
Ingredients
- 200g 1 cup Rice Soaked in water for 1 hour
- 150g 3/4 cup Grated coconut
- 1 medium sized Onion finely chopped
- 100g 1/2 cup Cabbage finely chopped
- 8-9 Kashmiri red chili
- Tamarind beetle nut sized
- pinch Asafoetida
- Cooking Oil For frying
- Salt as per taste
Instructions
- Soak 200g (1 cup) Rice in water for 2 hours. Drain the water and keep it ready.
- Now take 3/4 cup (150g approx) grated coconut and put it in a mixer jar
- Take 8-9 Kashmiri red chilli and put it in the same mixer jar
- Add beetle nut sized tamarind to it
- Add a small pinch of asafoetida (hing) too
- Add a little water and grind it. Do not grind it to fine paste. Just make a rough paste.
- Now add the soaked rice. Add little water if required and grind it again
- Make a coarse paste. You should feel the small rice granules when you touch the paste. Now the batter is ready. You can refrigerate this mixture and use whenever needed. The shelf time is 1 week if you deep freeze it.
- Once the paste is ready, transfer it to a mixing bowl. Add finely chopped Cabbage to the paste (100g)
- Add 100g of finely chopped onion to the mixture. Take cabbage and onion to be taken in 1;1 ratio
- Add salt as per taste. Now the batter is ready to make Polo or Dosa. Dosas are called polo in Konkani.
- Take a flat bottom pan. Apply little oil on it. Now put some batter on it and spread it by hands. Since the batter is thick spreading through hands makes it easy to spread evenly
- Apply a little oil on the top and close the lid. Let it roast for 2-3 minutes on a small flame.
- Flip over and repeat the same. Roast it on both sides till the raw batter completely gets roasted.
- Enjoy the spicy cabbage dosa or sanna polo. Eat it at lunch along with rice.
tried thiS. CAME out really nice!
thank you!
Very nice. Thank you.