Here I used coclocasia leaves. a simple south indian spicy chutney recipe prepared from shredded cabbage and combination of lentils. Konkani Style 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. Steam for 20 mins. Idli has several variations, including rava idli, which is made from semolina. 5. No amchis will tell no to this Yummy Spicy dosa. My personal favourite sanna polo is cabbage-onion sanna polo. Disclaimer: Please write your correct name and email address. Grease idli molds with oil or clarified butter (ghee). Wash and soak rice and daal for atleast 2-3 hours. Chutney, masala for curry in 2 minutes, Ripened Ivy Gourd Gojju Recipe (Pikkale Tendle Gojju), Black Moong/Lentil Saaru Recipe (Chouli Saaru), Centella/Brahmi, Ondelaga Chutney, Tambli Recipes (Ekpanni chutney/tambali), Konkani Style Green Gram Saaru (Varn Recipe), Teeny bit healthier Goli Baje (Mangalore Bajji/Mangalore bonda), Crispy, Crunchy, Spicy Vegetable Fritters (Bajo). Idli rice 1 cup 2. 5. Pour a ladleful of batter into the greased plate and steam for 15-20 minutes. Prepare the idli steamer filled with required amount of water and heat it up and grease the idli plates/moulds with oil of your choice. Put a tablespoonful of batter into each idli mould and steam in a steamer on medium heat up till the sannas are fluffy and done. Spicy Cabbage Dosa- Sanna Polo Konkani cuisine has delicious, spicy, tiny dosas, known as Sanna Polo. You can replace cabbage with your choice of veg/greens keeping the batter same. Not without reason – this easy-to-digest and wholesome dish is perfect to have at any time of the day, for breakfast, evening snacks or dinner. Sannas / Idli ( Mangalore Style) This recipe is learnt by my mom from our neighbour aunty in Bangalore. ** “Spicy Sanna Idly With Rice~Jawari~Cabbage~Drumstick Leaves” is done and ready to be served. Traditionally these dumplings are steamed in banana leaves. These idlis are also steamed in banana leaves are called sanna muddo in Konkani. Coconut 1/4 cup 4. There are different varieties of Sanna Polo, each with its own unique flavour and taste. History Idli (and the process of steaming) was known in India by as early as 700 CE. a simple south indian spicy chutney recipe prepared from shredded cabbage and combination of lentils. Prepare the idli steamer filled with required amount of water and heat it up and grease the idli plates/moulds with oil of your choice. Sannan is a word originated from Sanna or Idli. Masala Sanna Khotte - Spicy Idli (2) During my cabbage marathon cooking, I thought of masala sanna khotte. It makes a good accompaniment to rice and dal. Traditionally these dumplings are steamed in banana leaves. 3. In the above i've shown the recipe for cabbage dosa. To the ground masala add salt, chopped cabbage and onion. Some add chopped onions, some others add chopped cabbage along with onions. Cabbage Sannapolo ( Cabbage Spicy Dosa ) Sannapolo basically amchis weakness :). These spicy, soft dosas taste great with cabbage, onions in them, as they add a nice crunch to these … Mix well. Add cabbage and onion and give a nice stir. Sanna means small or mini and polo means dosa or pancake in konkani. Idli is the first dish that comes to mind when one thinks of South Indian cuisine. Prepare the idli steamer filled with required amount of water and heat it up and grease the idli plates/moulds with oil of your choice. Sugar 1 table spoon 5. No amchis will tell no to this Yummy Spicy dosa. Sannas / Idli ( Mangalore Style) This recipe is learnt by my mom from our neighbour aunty in Bangalore. They all taste great! Heat idli cooker with water. Check with a knife or toothpick to make sure it is fully cooked. History Idli (and the process of steaming) was known in India by as early as 700 CE. Basically sannas have a mildly sweet in taste and also fermented using toddy or yeast where as idlis are fermented by the help of urad dal used in the … Rest it for 30 minutes as both cabbage and onion wilt and also give out some moisture. Tastes heavenly when served hot drizzled with coconut oil(thats a must) with rice and, Vegetable:Mangalore/Madras/Malabar cucumber(Magge), Vegetable:white pumpkin/Ashgourd State:Karnataka, Cabbage Sanna Idlies-Spicy steamed cabbage cakes, Magge Thambur(split pigeon peas and cucumber seasoned with spices), Drumstick Greens/leaves Rasam-Drumstick Greens Spicy and Sour Soup, Karathe Sagle-Bitter Gourd/Karela In A Spicy Tangy And Mildly Sweet Coconut Sauce, Vaali Ambat-Spinach and Cucumber cooked in a Spicy coconut sauce and Seasoned with onions, Mango Menaskai-Sweet Sour And Spicy Mango Curry, Marvala Panna Phodi-Tree Colocasia Leaves Fried Rolls, Gongura Chutney/Pachidi-Sorrel Leaves Chutney, Kooka Masalo-Chinese Potato/Koorka Dry Subzi, Methi pallo Ani Seemebadane ambat-Fenugreek Greens and Chayote Squash in Spiced Coconut Masala Seasoned with Onions, Daal Palak-Green Gram and Spinach Spicy Soup. Fill batter into the idli molds. 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