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.