Add drained rice+daal and blend to form a coarse paste adding little water as required. Spicy Cabbage Dosa- Sanna Polo Konkani cuisine has delicious, spicy, tiny dosas, known as Sanna Polo. Steam for 20 mins. Rest it for 30 minutes as both cabbage and onion wilt and also give out some moisture. She used to make this often at her home and send it to us. Masala Sanna Khotte - Spicy Idli (2) During my cabbage marathon cooking, I thought of masala sanna khotte. It is served as a side-dish with a teaspoon of coconut oil dribbled on top of the pieces. I have already posted a recipe for sanna polo here.. Here goes the recipe to make these delicious dosas. Tiny baskets are made by weaving jackfruit leaves and they are called khotto in Konkani. It makes a good accompaniment to rice and dal. Sannan is a word originated from Sanna or Idli. Serve hot. Sanna is a coastal Indian food and a specialty of Goan cuisine that you might confuse with an idli, however, this dish is different from the idli. Konkani Style Cabbage Sanna Polo Recipe is one such dosa dish that uses very few ingredients and can be made in a jiffy when you have less time to prepare. Yeast 1 tea spoon Method: Steps to prepare batter: 1. These spicy, soft dosas taste great with cabbage, onions in them, as they add a nice crunch to these dosas. You can replace cabbage with your choice of veg/greens keeping the batter same. Sanna Khotto (Cabbage- Rice dumplings) Sanna Khotto is a very popular dish of the Konkanis. Traditionally these dumplings are steamed in banana leaves. 4. There are different varieties of Sanna Polo, each with its own unique flavour and taste. Sanna Khotto (Cabbage- Rice dumplings) Sanna Khotto is a very popular dish of the Konkanis. Sanna, also known as steamed rice cake is a specialty of Goan cuisine. You can keep the plain batter for 2-3 days in refrigerator.Once the batter is ready , dont add Remove from plates when slightly cool. These idlis aren’t served as breakfast. Sanna Polo is a cousin of the mouthwatering GSB specialties Pathrode and Sanna Khotto. Pour a ladleful of batter into the greased plate and steam for 15-20 minutes. Prepare the idli steamer filled with required amount of water and heat it up and grease the idli plates/moulds with oil of your choice. Sanna idli is steamed spicy rice cakes , a traditional Konkani dish !! Grind rice with tamarind, salt, dried red chillies into a coarse paste using as little water as possible. 1. Set aside. Tags: sanna khotto, sanna idli, rice idlis, Konkani cuisine, Konkani recipes, Konkani dish, Udupi cuisine, Mangalore food, alva panna sanna khotto/idli, weaving jackfruit leaves and they are called khotto, Grated coconut hack - Grated coconut/Soyi in 30 seconds. Disclaimer: Please write your correct name and email address. Prepare the idli steamer filled with required amount of water and heat it up and grease the idli plates/moulds with oil of your choice. ** “Spicy Sanna Idly With Rice~Jawari~Cabbage~Drumstick Leaves” is done and ready to be served. Gently spoon the sanna khotto/idli batter into each indentation. Add cabbage and onion and give a nice stir. History Idli (and the process of steaming) was known in India by as early as 700 CE. If you have excess mixture, you can reuse the molds and repeat the procedure of steaming. Coconut 1/4 cup 4. Sannan is a word originated from Sanna or Idli. This savoury, vegan dosas are served as a side dish for lunch & dinner. Konkani cuisine has amazing recipes of various types of dosa, which are delicious and at the same time very easy to make. ABOUT Piyava Sanna Idli/ Sanna Khotto RECIPE Sanna Khotto is a popular side dish/snack from GSB cuisine. These spicy, soft dosas taste great with cabbage, onions in them, as they add a nice crunch to these … Here's the recipe to make cabbage, onion sanna idli: Side Note: You can make these idlis with just onions, with just drumstick leaves, drumstick leaves and onions, with just chopped colocasia leaves (alva paan in Konkani). Idli rice 1 cup 2. Sanna khotto are a Konkani delicacy. Wash and soak rice and daal for atleast 2-3 hours. Check with a knife or toothpick to make sure it is fully cooked. Add cabbage and onion and give a nice stir. Title : Sanna (Idli) You have 2000 characters left. Cabbage (Chopped finely) 1/2 cup Tamarind extract 1 tea spn Coconut 1 cup Hing (Asfoetida) A pinch Oil Salt Method: Soak rice and dal seperately for about an hr each and drain.

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