Masingha phulla sannapolo

                            Masingha phool means drumstick flowers and sanna polo means spicy mini dosas. We konkanis prepare various types of sannapolo which are spicy and very tasty.These are simple to prepare and goes well as a side dish with rice and dalithoi.
                   Drumstick flowers always gives me a nostalgic memories.We had a big drumstick tree at our house.Every morning we can see white bed of flowers fallen down.I eagerly pick those white fresh flowers collect them and give to my Amma,she makes yummy upkari with potato combination and spicy sannapolos which are very tasty.Sannapolo can be made with the leftover batter of pathrode as the masala ingredients are the same.
                        Various types of sannapolo’s are cabbage sannapolo,piyava sannapolo,kirla sannapolo,sala sannapolo,masinghapallya sanna polo,mulangi sannapolo etc.The only change is adding the mentioned veggies and raw onions finely chopped to the basic masala.Lets check the recipe here.


  1. Rice – 1 cup
  2. Toor dal – 1/4 th cup
  3. Drumstick flowers – 2 cups
  4. Coconut – 1/2 cup grated
  5. Dry red chillies- 6-8 nos
  6. Tamarind – small marble size
  7. Salt to taste.


Soak rice and dal together for 2 hours.
Grind the soaked rice and dal along with coconut,red chillies and tamarind to not so fine a paste with enough water.
Wash the flowers and mix them along with the ground batter.Add salt to taste.
Also add finely chopped onions and little water.Mix very well.
Heat a dosa pan,apply oil to it.Take a ladle full of batter and spread it on the tawa.drizzle oil on sides and close lid.
Allow it to cook for 2 minutes,Now turn over and cook the other side too and roast till they turn little brown.
Sannapolo is ready to serve.

Thick sannapolos

  • Dosa rice is used to make sannapolo
  • Masala can be ground to a fine paste too .
  • Including onion is a option,in that case you can add a tsp of hing.
  • Sannapolos can be made thick or thin according to ones taste,adding little more water to the batter makes thin dosas.
  • If making thick dosas then instead of using a ladle the batter can be spread with hands.

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