Cabbage Dosa (Cabbage Sanna Pole)

Recently I have got so many new frinds, thanks to aayisrecipes. Daily I get so many encouraging mails. I even came to know about some people from my very own village through this site!!!. Last week I received Teppal(Sichuan pepper) from Deepa (she came to know I was searching for teppal from one of my post and sent it to me by post). Isn’t it great??

You must be wondering, why am I writing all these here? Few days back, I got a mail from Manoj. He gave me names of few very famous South Kanara dishes. He even promised me to find out the recipes, so that I can post them here. Then he sent me the recipes of most of them. This delicious dish was one among them. I tried this yesterday (I had pathetically failed with all my cooking experiments, except this one!!!). It tasted great. Do try it out.

‘Sanna’ means ‘Small’, the name comes from the size of these dosas. Usually three small dosas are made on a tava at a time. Its a well known dish in South Kanara(Mangalore, udupi, manipal and places around them) Konkani houses. From Manoj’s mail, I came to know, it is served as a side dish with rice and daali thoy. But since I do not prefer dosas with lunch/dinner, I prepared them for breakfast. The taste was on my mouth for the entire day yesterday!!!.

Dosa rice 3/4 cup
Toor dal 3/4 cup
Roasted Dry Red chillies 4-6
Small onions (Chopped finely) 2
Cabbage (Chopped finely) 1/2 cup
Tamarind extract 1 tea spn
Coconut 1 cup
Hing (Asfoetida) A pinch

Soak rice and dal seperately for about an hr each and drain. Set aside.
Blend together the coconut, red chillies and tamarind to a fine paste.
Add the toor dal and blend again to get a smooth paste, adding very little water when blending.
Add the hing, salt and drained rice and blend again to get a smmoth-coarse consistency.
To this blended mixture, add the chopped cabbage and onions. Mix well.
Heat the tava, applying a little oil. Pour small dosas (can put three dosas at a time on the normal size tava). Fry on both side till they tun brownish.
Serve hot. (I served this with honey as these dosas are little spicy).

Serves: 3
Preparation time : 20min

39 thoughts on “Cabbage Dosa (Cabbage Sanna Pole)”

  1. Shilpa,

    A variation of this recipe is “cabbage ambado” or cabage pakoda. Same ingredients, same procedure but use as less water as possible while grinding. Make into pakoda’s, deep fry and serve with rasam/daal and rice. The vada’s absorb the daali thoy or rasam on your plate and are heavenly.

    To enhance the taste of these ambado’s, one can also add a few methi leaves (chopped)

  2. Hey Shipa,

    Great going as usual. I have eaten these at our family friend’s place in Bangalore but never thought of asking what “sanna” meant. Good to know. Will send you some Goan recipes soon.

  3. I haven’t made sanna polo in such a long time…thanks for reminding me…We also make sanna polo from the remaining paste that we use for making Pathrade…Your friend is right. It’s great with Rice and daali thoi..

  4. Shilpa

    If you pour this batter in a thali and steam it in a idli pedavan or cooker it is called sanna khoto.

  5. Hi! Shilpa,
    My husband loves ‘sanna polo’ with rice and dali toi too. I haven’t made it in a long time, thanks for the reminder I will make it tomorrow and tell him to thank you!!!

  6. Hi Shilpa,

    Yes, this is great with rice and dali toi…haven’t made this in ages..hv become somewhat of a lazy cook and try this with besan and rice flour, but does not turn out the same…the vatunu kelelo sanna polo is much tastier and the texture is different too !!

  7. Hi Shilpa,

    Yesterday we visited one of our friend’s for dinner. They are Konkanis and the menu was a delicious Konkan meal. She had Chapathis, Cabbage Sanna Pole, Aloo curry, Rice, Dalitoy, Jackfruit and Channa Ghashi, Mango Saasam and couple of other things I dotn the names for 🙂 The food was delicious and I thought about you and all your recipes at that time. I even told her about u and told her that I would send her the link to your blog 🙂
    Just wanted to let you know.

  8. Swetha, dosa rice is slightly thicker in texture than normal rice. It is available in many grocery shops in Bangalore. Just ask for it in grocery store/shop. If it is not available, use any normal rice(do not use boiled rice)

  9. hi shilpa, all your dosa recipes are so tempting, i bought a lot of dosa mix sometime back as i din’t have a mixer at that time, can i use the store bought dosa mix for these recipes? Thanks for your prompt replies and sharing so much 🙂

  10. Neetu, what kind of dosa mix you have? If is is urad dosa or rava dosa mix, you cannot use it for this dosa. The taste will be entirely different. So best thing is not to use any dosa mix for the recipes given here.

  11. shilpa…

    Dessicated coconut or fresh coconut…Which one u used here…

    Shilpa: Please use fresh/frozen coconut.

  12. Hi Shilpa,

    Thanks for reminding about Sanna Polo. I am preparing it right now. My husaband is fond of this along with Dali Toi.

    Anita Prabhu

  13. Hi Shilpa…
    You can prepare the same dosa without adding toordal and asafoetida…thank you so much for all the posts…they are great

    Appleton, WI

  14. Hi Shilpa,

    This dosa again sounds n ofcourse amazing to me :-)..Will try it soon..
    But can i reduce or skip grated coconut in this recipie..?..coz i do nt hav d fresh coconut ( hav d dessicated one ) n also do nt ike using mch of coconut in my cooking..
    Pls lemme kno same..

    Thnks n Regards,

    Shilpa: Meenal, coconut makes these dosas soft, if you do not add it, dosas might become hard.

  15. Ok Shilpa,il add d dessicated (dry)coconut,but il reduce d quantity.I Hope that will b fine rgt..Also, will it make any difference if i soak d rice n dal for long time….i mean overnight..?..So that i can make these dosas in d morning.
    Thnks alot always for ur prompt rplies n helpul guidance aswell 🙂

    Best regards,

  16. Dear shilpa
    Instead of toordal use chanadal,sanna polo will taste heavenly.

    The leftover of Pathrode paste is steamed in a flat container to make sanna kotto.


  17. mmmmm mouth watering, i would try this one for the weekend. im a happy bachelor working in riyadh, i like trying new recepies, love the flavor of south indian dishes, as i am a malayalee. thanks for the post.

  18. Hi Shilpa
    Was searching for some konkani receipe and ended up at your site, WOW u have a real amazing collection of amchi food

    Sanna Pole has always been my fav,( my husband calls it daughter pole:-)).I usally hate chopping cabbage so my mom gave me the idea to sustitute cabbage with methi leaves and it tasted yum.
    keep up the good work

  19. Hi Shilpa,

    I tried thsi one and came out great. the taste was excellent & to the cabbage I even added grated carrot.

    Thanks for the receipe…


  20. Dear Mai,

    Your recipes are really wonderful. I am staying alone here in Bangalore leaving my parents with my brothers in native place. Whenever i remember my mommy’s cooking and the taste of amchi foods prepared by her, I just feeling like missing her a lot. But this website is making this feeling not so hard just because whichever food i try referring your website, it just comes wonerful. Thanks a lot mayye, hats off! keep it up!

    Srinath Shenoy.

  21. A small variation, Try it without onion and instead of fried chillies use red chillies, it will taste as good.

    If in the above batter instead of cabbage leaves, if we use drumstick leaves, it would taste much better.

  22. hi Shilpa,
    i wud like 2 try this recipe…but lemme know whether i have 2 keep the batter overnite for fermentation…or else i can grind the rice and other ingredients in the morning just before preparing breakfast??

  23. I made cabbage dosa yesterday and everyone really liked it. It is healthy and also tastes good. Thanks for this recipe.

  24. Shraddha Sohoni Nayak

    Hey Shilpa,

    Aaj magelo dinner malyar tugeli hi recipe ashili… Kobi Polo ekdam best zalya…chutney karchya late zalo maka mhan amhi chilli sauce barobar khallo.. this is also good combination:)

    just thought will share this with you.

    Shraddha Sohoni Nayak

  25. Hi Shilpa,

    What is Dosa rice? Do u refer this to boiled rice.



    Shilpa: Dosa rice is slightly thicker than the normal sona masoori. Available in India. If you don’t find it, you can use any normal rice (don’t use boiled rice)

  26. For this recipe instead of Cabbage you can try Spring Onions also.Chop the onions as well as the leaves mix everything together wash the spring onions in a strainer then apply some salt to it.It will leave some water in that pour the blended mixture and mix everything together & pour the mixture to form small dosas.This tastes very nice.Just try it.

  27. shipa can u tell me how to make mava/khoya at home easy way.your site is very good i tried many recipes of yours its turns very good.ialways there on your site to see more recipes n do it

  28. Hey Shilpa .. My mum in law narrated this recipe over the phone the other day and I noted “chana dal” as one of the ingredient.. Are you sure its “toor dal” ? I want to know .. Plz help .. 🙁

  29. Hi Shilpa,

    Your receipes especially the Konkani ones are great and thanks a lot for sharing these with us.

    Just to add a little more, one case use drumstick leaves (mashinga patti) instead of cabbage. I too make this for breakfast. But I avoid tamarind as I dont like its sour taste.

  30. am so glad i found ur website shilpa…………..after my mom passed away i regretted not learning konkani recipes from her…i know afew but through you i have found so many…thanx a ton:))

  31. aruna ganguli rajapurkar

    Dear Shilpa…Wonderful work…this pucca aamchigele cookery website.
    Keep up the good work. Love peeping in every now and then.

  32. Shilpa, Thanks for nicely describing the recipe. For that matter every recipe you narrate so lovely that even a newcomer will be happy to try the way you describe the recipes.
    I am going to try my hand at your sanna polo recipe and hope it will come very tasty. Thnks once again.

  33. Shilpa, Thanks for nicely describing the recipe. For that matter every recipe you narrate so lovely that even a newcomer will be happy to try the way you describe the recipes.
    I am going to try my hand at your sanna polo recipe and hope it will come very tasty. Thanks once again.

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