Nugge soppina Khara dosey/Moringa leaves mini dosa :

Mini dosas are traditionally known as “Sanna Polo” which is the tastiest side dish of Konkani community of our region. Basically, it is a red chilli and hing flavoured rice batter, with added goodness of any greens or chopped cabbage and chopped onion.

Here I have used chopped Moringa/ nugge soppu/ drumstick leaves which is a powerhouse of nutrients. Back in 2016  I had tried a bunch of moringa recipes to publish in Vijaya next kannada daily. Already I have shared Moringa powder and  Chutney recipe with you all and now we will see how to do a mini dosa.

Ingredients:

Dosa rice – 1 ½ cup

Byadagi chilli – 6 to 8 ( roasted)

Tamarind – 1 tbsp

Coconut – 1 cup

Jaggery – 1tsp

Salt – to taste

Turmeric – ½ tsp

Hing – peanut size

Moringa leaves – 1 bowl

Onion – 1 (big)

Method:

-Soak dosa rice for 2 to 3 hours after washing.

-Make a paste of chilli ,coconut, tamarind, salt, jaggery, turmeric, hing. Now add soaked rice and grind into small rava consistency.

-Add chopped onion and moringa leaves. Adjust the consistency by adding extra water.

-Batter consistency should be like idli batter. Start making dosas by heating iron dosa griddle.

-Pour little batter, don’t spread. Keep gas flame in simmer, spread coconut oil ,close the lid and cook.

-When one side is cooked, flip and roast another side. Serve as a side dish with Rasam rice, dhal rice.

Note:

-To get an authentic taste, use a coconut oil.