Friday, July 15, 2016

Sanna Polo With Snake Gourd Seeds And Onions.

Poddale Beeyeche Piyavu Ghalnu Sanna Polo / Snake Gourd Seeds And Onion ~ Spicy Dosa .... Goes well with Dalitoy (Spiced Dal) And Rice .......

Poddale beeyeche / snake gourd seeds sanna polo is a common dish in Konkani GSB Saraswat’s home. Here the tender inner seeds of the snake gourd are retained and prepared with the addition of rice, coconut and spices into a spicy flavorful dosa. Addition of any other ingredients other than red chilly are not done as they have their own aroma and taste wonderful as it is. I have made these more than hundred times maybe in my lifetime, but till date it tastes still wonderful each time I prepare them.

This time when I bought snake gourd, it had lots of tender seeds within it. I carefully removed them and kept them stored away in the fridge to prepare the sanna polo / spicy dosa the next day. However, when grinding due to electricity problems, I just went about preparing and grinding these in hurry and the result was the ground paste was a little bit thinner in texture. This does happen at times, with snake gourd, however in such crises, you can just add in a tablespoon or two of rice flour and bring it back to consistency. Nothing to worry. Today however, I decided to add in a tablespoon of makkai ka atta / maize flour and then 1 finely chopped large onion to the mixture. Mixed well, allowed to settle for 5-10 minutes and then removed the small sized dosas. They were too good. I am extremely happy with the final taste, texture and result of this particular dosa and sure to make this one many more times. Also will try some newer versions with the same.  

You will need : 2 cups of rice (normal surti kolam), ½ cup of freshly grated coconut, 6-7 kashmiri red chillies, small marble sized tamarind, 2 cups of tender inner seeds of snake gourd / poddale, 1 large tablespoon makkai ka atta (Maize flour) or besan if you do not have makkai ka atta, 1 large onion finely chopped, salt to taste.

Wash and soak the rice in plenty of water for about 2 hours. Wash and drain off all excess water by keeping the rice in a colander for 30 minutes. 

Grind to a smooth paste coconut, kashmiri red chillies, tamarind to a smooth paste. Once the masala is ground, add the drained rice and continue grinding till you get the rice to a rava texture. Add a little bit of water if necessary. Lastly add in the tender snake gourd (Poddale) seeds and continue to grind till a little bit coarsely done. Remove the ground ingredients into a bowl.

Add in the makkai ka atta or besan to the mixture, salt to taste and the finely chopped onion and mix well. You should get a thick mixture so be careful on addition of water. The texture should be that of bhakri mixture, you should be able to pat it directly on tava.

Now take a handful of the mixture and roll it into a ball loosely and put it on the tava and press it down to pat it equally to form a small round dosa. You can dip you palms in water if necessary, which will help you to pat it conveniently. Now cook the dosa on medium heat. Add some drops of oil on outer sides of the dosa and a few on top of it. You can put small 4-5 dosas at a time on the tava. I use a tava which has seven dents in it and they hold the dosas in shape equally in the same size. You can purchase this from the market as it is readily available. You can check out the added photo for the same.

Once the bottom side of the dosa is cooked. Gently loosen it through the sides and flip it over to cook the top portion of the dosa. Cook till done. Remove and serve hot with Dalitoy and Sheeta a best combination with it. Remove dosas with the remaining mixture in similar pattern till you have finished off all the mixture. Enjoy these sanna polos fresh and hot. You can store the mixture in refrigerator if in excess and prepare the same next day too.

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