Sanna polo is a savory dosa traditionally made by mixing in onions and cabbage or even finely chopped greens like spinach or methi in a coconut, lentil (specifically toor dal or split pigeon peas), and rice masala. You can even make them using every trending highly nutritious moringa leaves or drumstick leaves.
Ingredients
1/2 cup dosa rice
1/4 cup toor dal
3/4 cup fresh grated coconut
5 red chillies
Salt to taste
1 cup finely chopped cabbage
2 finely chopped onions
Oil for making dosa
Procedure
Soak dosa rice and toor dal in water for 2 hrs
Roast red chillies in 1/2 tsp oil till it becomes brown and crisp
Grind coconut, salt, and red chillies, once it becomes fine paste add soaked dal and rice draining the water
Grind into a paste adding very little water
The batter should be a little thick
Take the batter in a bowl add cabbage and onion, mix well
Heat tava, drizzle little oil on it and spread dosa, and cook in a medium flame
Once the surface of the dosa turns opaque and the bottom of the dosa starts to get roasted, flip it and roast adding 2 tsp oil
Allow it to roast for another 2-3 mins
Serve hot with dal and hot rice.
You can substitute cabbage with fenugreek leaves, spring onion, bamboo shoot, palak leaves too.
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