- 1/2 cup grated coconut
- 1 cup dosa rice washed and soaked
- 1/4 cup of toor dal washed and soaked(optional)
- 10-12 red chillies lightly roasted(I use Byadgi chillies)
- Marble size tamarind
- 1/2 -3/4 th cup chopped cabbage
- 1-2 onions chopped
- Salt to taste
- Oil as required
- Grind together coconut ,red chillies and tamarind to a coarse paste adding water ,then add soaked dal and rice and grind again to a not so fine paste(previous stage of fine paste)
- Remove the batter to a wide bowl, add salt, finely chopped cabbage and onion and mix well. This forms our sannapolo batter.
- Heat a tava and grease it with oil, then take a small portion of the batter almost of a lemon sized ball and make a mini dosa by spreading it gently using fingers.
- At a time you can spread 3 to 4 dosas on the pan depending upon the size of the tava and the dosas .
- Pour few drops of oil on them and roast for 3-4 minutes and flip them over.
Drizzle some more oil if required and roast for 2-3 minutes so that the other side is also roasted well.
- The batter can be prepared previous day and refrigerated, stays good for 2 days .
- Mix the veggies just before preparing the dosas and again refrigerate the leftover and use as and when required.
- You can omit toor dal if you don’t prefer ,in that case add a handful of rice more.
- Other veggies that can be used instead of cabbage are methi leaves, Casio taro(taikilo), capsicum, cauliflower, spring onion etc depending on your preference.
Here’s the collage of some of the variety sannapolos I have prepared in the past from methi leaves,casio taro/taikilo, cauliflower and capsicum.
This is by my FB friend – Asha Radhakrishna Shenoy made with Gosale / Ridge gourd .