Tuesday, June 28, 2016

Konkani Cuisine - Sanna Polo

There is an amazing group on facebook that shares Konkani cuisine.  This recipe is from the site. Perhaps the Sanna Polo can be described as a savoury pancake made with rice and lentils with chopped onions and cabbage.  Konkani cuisine without coconut is rare and this one is no exception.  Not the usual amount, but it is there nevertheless.  Though, it is a polo or a dosa, it is generally consumed as a side dish with rice and dalitoy ( konkani dal dish ).  Here chopped cabbage and onions have been added, but these can be substituted with greens, snake gourd seeds and what have you.  Arhar lentils can be replaced with another. Other spices may be added.  Experiment and enjoy the taste.

Ingredients:  Makes about 7-8 small polos

Rice - 1/2 cup
Tuvar Dal - ( split pigeon pea) - 1/2 cup
Grated coconut - a fistful
Roasted red chilies -few - spicier the better
Tamarind - 10 gms or half teaspoon of paste
Salt to taste.
Chopped cabbage - 1/4 cup
Chopped onion - 1/4 cup
Curry leaves - a few
Oil - for shallow frying

( Feel free to experiment with the above quantities and vary the ingredients)

Soak rice and dal for at least 3 hours
Grind with coconut, chilies, tamarind and salt to a thickish fine paste.  This is like an idli batter.

Add chopped onions, cabbage and a few shredded curry leaves.

Heat a flat pan.
Add the batter and spread with either a spoon or use your fingers to flatten it.
Pour oil along the polo/dosa
Allow it to brown on the underside.  Flip over and let the other side brown
Remove from pan.
Serve with hot rice and dalitoy.

While that may be a traditional way to eat the sanna polo, let me tell you it can be eaten at any time of the day.  Enjoy !

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