Moringa Leaves Sanna Polo

Sanna Polo is a Konkani style spicy, savory dosa relished with dal (dalithoy) and rice or congee topped with ghee and pickle. This dosa is prepared as an accompaniment for lunch or dinner.

Base of sanna polo batter is rice, toor dal, coconut and dry red chillies. To this cabbage-onion combo is added and made dosa. You can add methi leaves, Tora leaves, colacasia leaves, malabar spinach, brined bamboo shoot, brined jackfruit, Moringa leaves etc.. etc.. Options are many.

Here I have added Moringa leaves and flowers. I like to include it in my diet as it has many health benefits. 

So lets get started with the recipe :

Recipe Video:

Recipe Card:

Moringa leaves Sanna Polo

Yield: 10-12 small size dosas

Author: Namitha Shenoy

Prep time: 1 HourCook time: 7 MinTotal time: 1 H & 7 M

A spicy , savory dosa with Moringa leaves prepared as an accompaniment for lunch and dinner

Ingredients

• Moringa leaves & Flowers - 2 cups 
• Raw rice - 1 cup 
• Toor dal - 1 cup 
• Fresh Coconut (grated) - 1/2 cup 
• Dry red Chillies - 10 
• Tamarind - 1 tbsp 
• Asafoetida water - 1 tbsp 
• Salt to taste 
• Coconut oil for frying

Instructions

1. Wash Toor Dal and Raw rice thoroughly. Soak in enough water. Add dry red chillies in same water and soak it for about 1-2 hrs.
2. Remove moringa leaves from the stem, clean the flowers. Wash thoroughly in running water . Drain well and keep aside.
3. After an hour, drain off the water and transfer dal, rice and dry red chillies to a mixie jar.
4. Add tamarind and freshly grated coconut. Add little water and grind to coarse and thick batter. When you touch the batter it should be grainy.
5. You can store this batter in an airtight container and freeze it. (check notes)
6. In a large bowl, add washed moringa leaves and required amount of batter, asafoetida water and salt. Mix well until well combined. The batter should ne thick but spreadable.
7. Heat a cast iron tawa. Pour small ladle full of batter and spread with damp fingers.
8. Drizzle some coconut oil, cover and cook until the bottom side is crisp and top is cooked. It takes 3-4 minutes on low to medium flame.
9. Now remove the lid. Gently flip the dosas, drizzle coconut oil and cook until crisp on other side as well.
10. Sanna polos are ready to serve.
11. Serve hot with congee topped with ghee and pickle or Dalithoy and rice,

Notes:

Store the batter in an airtight container and freeze it. Whenever needed, thaw it and add salt and asafoetida. Make sanna polos adding whichever leafy veggies you want. Also you can add only onion and take the dosa.

You can skip toor dal if you want.

Did you make this recipe?

Tag @namiscookbook on instagram and hashtag it #namiscookbook

Created using The Recipes Generator