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