Konkani Style Cabbage Sanna Polo (Savory Cabbage Dosa)
A savory Konkani dosa made from a fermented batter of soaked rice, fresh coconut, red chillies, and tamarind, mixed with finely chopped red cabbage and onion, then cooked on a skillet.
25 min
Servings4
Plan it in the app to put it on your week.
- Vegetarian
- Vegan
- Pescatarian
- Halal
Steps
- 1To begin making the Konkani Style 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.
- 2Add the finely chopped cabbage, onions to the batter and season with salt.
- 3Heat the skillet on a medium flame and grease it with a little oil.
- 4Pour 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.
- 5Once 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.
- 6Serve Konkani Style Cabbage Sanna Polo Recipe for breakfast along with Mysore Chutney or Capsicum Chutney and Filter Coffee.
Nutrition
- Calories
- 710kcal
- Protein
- 15g
- Carbs
- 154g
- Fat
- 2g
- Fiber
- 3g
- Sugar
- 1g
Estimated from the ingredient list.
Make it yours
Swap ingredients, change amounts, and keep your own copy. The original stays exactly as it is.
Questions
How long does konkani style cabbage sanna polo (savory cabbage dosa) take to make?
About 25 minutes from start to finish, including prep.
How many people does this recipe serve?
It serves 4 as written. Use the servings control to scale every ingredient up or down.
Can I change the ingredients?
Yes — in the Zaki app you can make this recipe yours: swap ingredients, change amounts, and keep your own copy. The original stays as it is.