Cabbage Sanna Polo is one of the variety of dosas prepared in Konkani cuisine. ‘Sanna’ means small and ‘Polo’ means dosa in Konkani vocabulary. Konkani cuisine is varied among different regions such as Karnataka, Goa, Konkan coastal etc. You will variety of dosas made with lentils, watermelon rind, cucumber and what not!

Even though it’s called as ‘Dosa’, it neither has runny batter nor it’s eaten for breakfast. It’s more like a snack or a side dish served with meals like Dal Rice. Earlier I have shared no onion no garlic Konkani Dal recipe – Dalithoy, these taste best when served with Dalithoy and rice.

Here I am sharing my MIL’s version of Cabbage Sanna Polo. Hope you like the recipe. Do try and share your feedback in comments.

Step by Step Recipe of Cabbage Sanna Polo:

  • We need below ingredients to make this dish. You will find the measurements in the recipe card below.
  • To make thick masala paste/batter we need below ingredients.
  • Add all of these in blender along with little water.
  • Blend into a smooth paste/batter and keep aside.
  • Take finely chopped cabbage and onion in a bowl.
  • Add ground masala paste to it. Mix well using hands or spoon.
  • Now add gram flour and mix again.
  • Then add semolina and salt.
  • Mix well. Our pancake/phodi mixture is ready.
  • Now make small balls of the mixture and coat with semolina.
  • Heat tawa /griddle. Brush with oil. Take the coated balls and flatten them on the griddle.
  • Cook from both sides until brown.
  • Carefully remove from griddle and serve with any meal.
Print
Cabbage Sanna Polo
Prep Time
45 mins
Cook Time
15 mins
Total Time
1 hr
 

A small, savory, vegan crepe made with cabbage and onion.

Course: Side Dish
Cuisine: Konkani
Keyword: polo
Servings: 20
Author: PoojaNA
Ingredients
For Cabbage Polo:
  • 3 cups Cabbage very finely chopped
  • 1 Onion finely chopped
  • 1½ cup Freshly ground Masala
  • ⅓ cup Gram Flour (Besan)
  • ½ cup Semolina / Sooji / Rava
  • 2-3 tbsp Oil for shallow frying
For Masala Paste/Batter
  • 1 cup Grated Coconut
  • 1 tbsp Coriander seeds
  • 1 small Tamarind piece
  • 2 tbsp Red chili Powder
  • ⅛ tsp Turmeric
  • 1 tsp Oil
  • ½ cup Water
  • Salt to taste
How-To
To make Masala Paste/Batter:

  1. Heat oil in a small pan. Roast coriander seeds on low flame for few minutes.

  2. In a blender add grated coconut, tamarind, roasted coriander seeds, red chili powder, salt, turmeric and water.

  3. Blend into a smooth paste/batter.

For Cabbage Sanna Polo Mixture:

  1. In a bowl, take finely chopped cabbage and onion.

  2. Add ground masala paste and mix well.

  3. Then add besan, semolina and salt.

  4. Mix well. Our batter is ready.

  5. Now make small balls out of mixture and coat them in rava.

  6. Heat griddle / tawa and brush with oil.

  7. Flatten the balls on tawa using fingers.

  8. Cook these dosas from both sides until brown.

  9. Remove from griddle and serve as a side dish with any meal.

Recipe Notes
  • The batter with ground masala can be stored in refrigerator for 2-3 days.
  • You can also store cooked polo in container and refrigerate. Reheat and serve when needed.

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