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Moringa Leaves Dosa/Drumsticks Leaves Sanna Polo (with spring onions)

Savory south Indian dosa or crepe with healthy moringa or drumstick leaves in a spicy coconut, rice and lentil based masala. 

Course Side Dish, Snack
Cuisine Indian, Konkani
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Author curryandvanilla

Ingredients

  • ¾ cup raw rice
  • ¾ cup toor dal/split pigeon peas/split yellow lentils
  • ¾ cup grated coconut fresh or frozen
  • 12 to 15 dry red chilis
  • 1 large marble-sized tamarind or ½ tsp tamarind paste
  • 1 large bunch drumstick or moringa leaves 2 to 2 ½ cups leaves
  • ¼ cup green onions or spring onions chopped
  • ¼ tsp hing/asafetida
  • Salt to taste
  • Coconut Oil for shallow frying

Instructions

  1. Wash rice and dal well until the water runs clear and soak for 30 minutes.
  2. After 30 minutes, drain.
  3. Pick the drumstick leaves (along with tender stalk, discard the tough stalks), wash and drain well.
  4. Chop fine and keep aside.
  5. Blend coconut, dry red chilies and tamarind with a little water in a blender to a coarse paste.
  6. Add the drained rice and dal and blend again (try not to add too much water) to make a coarse paste (like coarse semolina) which is a little thick.
  7. Transfer to a bowl and stir in salt, hing, spring onions and drumstick leaves (add about 2 to 2 ½ cups of moringa leaves depending upon how much you want).
  8. Mix well. The batter should be slightly thick and not too watery.
  9. Heat a large iron griddle or dosa pan. Once it is hot, drizzle oil (coconut or any other oil you like) all over.
  10. Take a large lemon sized ball of the dough and pat on hot griddle with your fingers to a small disc about 4 to 5 inches in diameter. Drizzle some more oil on and around it.
  11. Reduce heat, cover and cook for 3 to 4 minutes and then flip the dosa.
  12. Sprinkle oil again and roast on the other side until cooked and golden brown on both sides.
  13. Serve hot with rice and dal.

Recipe Notes

Adjust spices and quantity of leaves according to taste and preference.

Instead of green onions, you can use regular onions too.

The dough can be stored in refrigerator before adding salt, leaves and green onions for a day or two. Just before making sanna polo, add the rest and mix well. Make this with any leafy green like spinach, methi (fenugreek leaves), chopped cabbage, radish leaves etc.