This is a delicious, easy-to-make, savoury dosa recipe that uses cabbage leaves as the wrapper. It’s also vegan and gluten free!

The cabbage dosa hebbar’s kitchen is a savoury, cabbage-based recipe. It is made by cooking rice and then adding finely chopped vegetables to it. It also includes onions and spices like coriander powder, cumin seed, red chilli powder, turmeric powder, asafoetida, etc.

Delicious, spicy, small dosas are made by Konkani’s. These savory vegan dosas may be served as a lunch or supper side dish. In Konkani, these tiny, circular dosas are known as sanna polo. They aren’t eaten for morning, but rather as part of a Konkani dinner. 

Rice, shredded coconut, dried red chilies, tamarind, and salt are ground together to make a basic, spicy rice batter. To create excellent dosas, a variety of veggies and other things are put to the batter as toppings. 

These dosa, sanna polo are made with finely shredded cabbage or onions, pickled bamboo shoots, drumstick leaves, drumstick blossoms, talinum (bombay bajji in Konkani), colcoasia leaves, basella/Malabar spinach (vali in Konkani), cauliflower, and so on. You must believe me when I tell that the flavor of these dosas is greatly influenced by the toppings applied. 

These components may also be utilized in combinations, such as cabbage-onion, drumstick leaves-onions, drumstick flowers-drumstick leaves, and so on. 

The same batter with all of these toppings is poured into idli molds, woven jackfruit baskets, or wrapped in banana leaves and cooked to create Konkani cuisine’s sanna khotto/sanna muddo/sanna idli. These spicy idlis are served as a side dish for lunch or supper, steaming hot with plenty of coconut oil on top. 

The cabbage-onion sanna polo is my particular favorite. These spicy, soft dosas are delicious with cabbage and onions, which give a wonderful crispness to the dish. This is the recipe for these delectable dosas. 


Ingredients:

  • 3/4 cup cabbage, finely shredded
  • 1 medium onion – 1/2 cup finely chopped onion
  • 1 cup rice (any medium-grained rice would suffice)
  • 3/4 cup coconut grated (the more you add the better, softer dosas you make)
  • 6 to 8 red dried chilies
  • 1 tamarind, about the size of a lemon
  • season with salt to taste
  • Dosas are fried in oil.

Serves: 2

Time to Prepare: 20 minutes

Time to cook: 10 minutes

30 minutes of passive time/soaking time


Method of Preparation:

  1. Soak the rice for at least 30 minutes. 
  2. You may have shredded coconut on hand throughout this period, then wash and finely slice cabbage and onion. Using a sieve, remove all of the water from the cabbage and set it aside.
  3. After 30 minutes of soaking, rinse the rice well, drain the water, and blend it into a smooth paste with shredded coconut, tamarind, salt, and dried red chilies, using just as much water as required. In the end, we’ll need a semi-thick batter.
  4. Transfer the crushed batter to a mixing dish and stir in the finely chopped cabbage and onion. 
  5. Make sure there is no water in the cabbage and onions. The batter will get runny as a result. In the end, we want a semi-thick batter. You won’t be able to create dosas if your batter becomes too runny.
  6. If your batter is still too dry/thick after adding the cabbage and onions, add 1/2 cup of water to get a semi-thick consistency.
  7. Salt should be checked and adjusted if necessary. 
  8. After that, heat up a frying pan and pour a laddle full of batter into it. Using the back of the laddle, spread it out a bit. Make dosas that are tiny, circular, and thin. 
  9. Fry them closed until one side has fully changed color. 
  10. Drizzle a tablespoon of oil over the dosa, turn it, and cook over medium heat until the second side is fully cooked. The change in color of the dosa will tell you.
  11. Remove the dosas from the frying pan and serve them hot as a lunch or supper side dish.
  12. Similarly, use the leftover batter to create dosas. 

Suggestions for serving

  1. For lunch or supper, serve these hot dosas as a side dish with mild, flavorful dalithoy (Konkani style dal) and rice.
  2. Serve these dosas hot as a side dish with curd rice for lunch or supper.

Observation: 

These dosas (sanna polo) become soft and delicious as a result of two factors:

  1. The quality of the medium-grained rice used in these dosas.
  2. You use a certain quantity of shredded coconut. The more coconut you add, the softer and more delicious your dosas will be.

There’s another way to make these delicate, delicious dosas (sanna polo). My mother adds 1/2 cup of urad dal (split black lentil) to the batter as it is being ground. Here’s how she makes it: she cooks the urad dal until it begins to brown, then she adds it to the batter while grinding it. It adds to the softness and flavor of the dosas.


Sanna polo, vegan, vegetarian, vegan dosas, spicy rice dosas, side dish, GSB Konkani recipe, South Canara Konkani recipe, Konkani cookery, GSB Konkani cuisine 

The gsb konkani breakfast recipes is a savoury, cabbage, onion dosa recipe that is served with coconut chutney.

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