Konkani Style Cabbage Sanna Polo Recipe-Savory Cabbage Dosa
Konkani cuisine has amazing recipes of various types of dosa, which are delicious and at the same time very easy to make. Here in this recipe we have tried to make spicy dosa using shredded cabbage and is made in a jiffy without any hessle. Serve it along with different chutney for a breakfast meal.
Konkani cuisine has amazing recipes of various types of dosa, which are delicious and at the same time very easy to make. Cabbage Sanna Polo Recipe is one such dosa dish that uses very few ingredients and can be made in a jiffy when you have less time to prepare. These spicy, soft dosas taste great with cabbage, onions in them, as they add a nice crunch to these dosas.
Serve Cabbage Sanna Polo for breakfast or kids lunch box with mildly spiced chutney recipe.
Explore the other recipes of Konkan cuisine here
- 1 cup Dosa rice , soaked for 1 hour
- 1/2 cup Red cabbage , finely chopped
- 1/2 cup Onion , finely chopped
- 1/2 cup Fresh coconut , grated
- 4-5 Dry red chilli
- 1 Tamarind , lemon sized
- Salt , to taste
- Cooking oil , for greasing the skillet
How to make Konkani Style Cabbage Sanna Polo Recipe-Savory Cabbage Dosa
To begin making Cabbage Sanna Polo Recipe, soak the raw rice for an hour. Then grind it along with grated coconut, red chillies and tamarind to a smooth paste adding very little water. The consistency of the batter should be a little thicker than the normal dosa batter.
Add the finely chopped cabbage and onions to the batter and season with salt.
Heat the skillet on a medium flame and grease it with a little oil.
Pour a ladle full of batter and spread it in swift circular motions to make thin dosa of about 4-6 inch diameter. Pour a little oil from the sides and let it cook for about three minutes on low flame.
Once it is cooked on one side, flip it and cook on the other side for three more minutes.
Similarly, make more dosas with the remaining batter.
Serve Cabbage Sanna Polo Recipe with mildly spiced chutney recipe or with a little ghee to serve as breakfast or you could also pack them away for kids lunch box.
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.