Cabbage pancakes or ‘sanna polo/pole/pollo’ has always been a favorite at home , be it while growing up or after marriage. Sanna polo means small pancakes and I remember my mom making atleast three ‘polos’ at a time on the griddle . There are different variations to this recipe. My mom makes quite a few varieties herself. I remember my grandmother eating this with freshly churned butter.
- Grated Coconut - 1 cup
- Rice - 1 cup
- Cabbage - 1 cup, finely chopped
- Onions, medium sized - 1, finely chopped
- Roasted red chillies(preferably Byadgi chillies) - 10-12(more or less depending on your taste)
- Coriander seeds - 1 tbsp
- Cumin - 1 tsp
- Fenugreek seeds (methi seeds) - 1/4 tsp
- Asafoetida powder (Hing) - 1/4 tsp
- Turmeric powder - 1/2 tsp
- Tamarind paste - 1 tsp
- Oil - very little
- Salt to taste
Soak the rice for an hour or so.
In a pan, heat very little oil and roast the red chillies till fragrant. Set aside.
In the same pan, heat a little oil again, add coriander, cumin and the fenugreek seeds and fry till fragrant.
Blend the grated coconut, roasted red chillies and the coriander cumin mixture. Add the turmeric powder, asafoetida powder, tamarind paste and salt to taste. Blend all this to a very smooth paste.
Put in the soaked rice and blend some more. See to it that the rice is coarse, not finely ground.
Pour it out into a vessel and add the chopped cabbage and onions.
Heat a griddle and when hot, apply oil and then pour a ladleful of this mixture on it, spread it into mini pancakes and let it brown on one side. When done, flip it over and do the same for the other side.
Serve hot with butter.
This dish is eaten best with the combination of white rice and Daalithoi (Konkani Daal)
- The masala should be blended to a smooth paste but the rice should be ground coarsely. This gives the polo its characteristic texture.