Konkani Style Cabbage Sanna Polo Recipe – Savory Cabbage Dosa
Konkani cuisine, known for its flavorful and easy-to-make dishes, offers a delightful variety of dosas that are perfect for any meal of the day. Among these, the Konkani Style Cabbage Sanna Polo stands out as a simple yet incredibly tasty dish. With just a few basic ingredients, this savory cabbage dosa is quick to prepare and full of vibrant flavors. Ideal for a nourishing breakfast or a light meal, it combines the goodness of vegetables with the distinct taste of tamarind and red chili. Let’s dive into this easy recipe that will surely become a favorite in your kitchen.
Cuisine: Konkan
Course: South Indian Breakfast
Diet: Vegetarian
Ingredients for Konkani Style Cabbage Sanna Polo
| Ingredient | Quantity |
|---|---|
| Dosa Rice | 1 cup (soaked for 1 hour) |
| Red Cabbage | 1/2 cup (finely chopped) |
| Onion | 1/2 cup (finely chopped) |
| Fresh Coconut | 1/2 cup (grated) |
| Dry Red Chilli | 4-5 pieces |
| Tamarind | 1 small lemon-sized ball |
| Salt | To taste |
| Oil | For greasing the skillet |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approx. 150 – 200 kcal |
| Protein | 2-3 g |
| Carbohydrates | 30-35 g |
| Fiber | 3-4 g |
| Fat | 4-5 g |
| Sodium | Varies based on salt used |
| Vitamin C | High (due to cabbage and tamarind) |
Preparation Time
| Activity | Time |
|---|---|
| Soaking Dosa Rice | 1 hour |
| Grinding Batter | 10 minutes |
| Cooking | 15 minutes |
Instructions for Konkani Style Cabbage Sanna Polo
-
Soak the Rice: Begin by soaking the dosa rice in water for about one hour. This step is crucial for achieving the perfect consistency of the batter.
-
-
Grind the Batter: Once the rice is soaked, drain the water and add the rice to a blender. Along with the rice, add grated fresh coconut, dry red chilies, and tamarind (the size of a lemon). Blend these ingredients into a smooth paste, adding very little water to maintain a thicker consistency than your typical dosa batter.
-
Prepare the Vegetable Mix: In a bowl, add the finely chopped red cabbage and onions. These will be mixed into the batter for added texture and flavor.
-
Combine the Batter: Add the chopped cabbage and onions to the ground batter. Season with salt and mix well to ensure the vegetables are evenly distributed throughout the batter.
-
Heat the Skillet: Place a skillet or griddle on medium heat and lightly grease it with oil.
-
Cook the Dosas: Once the skillet is heated, pour a ladleful of the batter onto the skillet. Using the back of the ladle, spread the batter in swift circular motions to form a thin dosa, about 4-6 inches in diameter. Pour a little oil around the edges of the dosa to help it crisp up nicely.
-
Cook the First Side: Let the dosa cook on low flame for about 3 minutes until the edges begin to lift and the surface becomes firm.
-
Flip the Dosa: Carefully flip the dosa and cook the other side for an additional 3 minutes until it’s golden brown and crisp.
-
Repeat the Process: Continue making dosas with the remaining batter, greasing the skillet with oil as needed.
-
Serve: Once all the dosas are made, serve the Konkani Style Cabbage Sanna Polo hot and crispy, accompanied by Mysore Chutney, Capsicum Chutney, and a refreshing cup of Filter Coffee for a complete South Indian breakfast experience.
Tips for Making the Perfect Sanna Polo:
-
Grind the batter thick: The consistency of the batter should be a bit thicker than the regular dosa batter. This helps in making crispy, flavorful dosas that hold their shape well while cooking.
-
Use fresh coconut: Fresh coconut gives the dosa a delightful texture and a natural sweetness, which balances the spicy and tangy flavors of the chutneys.
-
Adjust the spice level: You can modify the number of dry red chilies to adjust the spice level of the batter. If you prefer a milder dosa, reduce the chilies accordingly.
-
Serve immediately: Dosas are best enjoyed fresh and crispy. Serve them hot right off the skillet for the ultimate taste experience.
Variations of the Dish
-
Vegetable Sanna Polo: Add other vegetables like carrots, green beans, or peas to the batter for added nutrition and variety.
-
Coconut Milk Infusion: If you prefer a creamier texture, you can add a small amount of coconut milk while grinding the batter to enhance its richness.
-
Spicy Dosa: For an extra kick, you can include a bit of ginger and garlic while grinding the batter.
Conclusion
The Konkani Style Cabbage Sanna Polo is a perfect example of how simple ingredients can come together to create a dish bursting with flavor. The crispy, savory dosas filled with cabbage and onions are a delicious start to your day, and the tamarind and red chili give it that signature Konkani touch. This recipe is easy to prepare, nutritious, and guaranteed to become a family favorite. Enjoy it with a hot cup of filter coffee, and you’ve got yourself a meal that brings the best of South Indian breakfast traditions to your table.
