Soft And Spicy Snake Gourd Seeds (Poddale Beeyeche) Mini Dosas (Sanna Polo) made with Red Boiled Rice (Tambdo Ukdo Tandulu) ....... Yumz ...........
Poddale / Snake gourd is a vegetable that is not liked by many. But this really is a very versatile dish with a strong flavour of its own and can be prepared in many ways. We make simple upkari with this vegetable, but the spicy dosa prepared with the inner seeds of the vegetable is simply awesome. The inner seeds are usually discarded by many. But we GSB’s have a particular liking for the dosa prepared with them. Next time you use the vegetable for curry, do not throw away the inner seeds but make this awesome dosa and serve with Dal Chawal. This dosa too is similar on the lines of Sanna polo which is enjoyed for lunch / dinner with dal and chawal. I have already posted the recipe for this before but with ordinary rice, here I have made variation by adding in red boiled rice / tambdo ukdo tandulu. Addition of ukada rice makes this polo /dosa very soft and you can easily cut down on the amount of coconut used. For those health concious people who avoid much use of coconut this is an ideal variation without change in taste.
Wash and soak 2 cups of in plenty of water Red Boiled Rice (Tambdo Ukdo Tandulu) for 8-10 hours or overnight. Wash again next day and drain off the water completely. Chop the inner seeds of the poddale / snake gourd and keep them ready. You should have about 2 cups of the collected pieces. If the inner seeds are less and do not come up to 2 cups you can finely chop and add some of the same vegetable pieces too. I do it at times when the poddale / snake gourd bought turns up to have few seeds within.
To be ground : Grind to a fine paste 2 tsp of freshly grated coconut with 5-6 red chillies, small marble sized tamarind and 1 tsp hing powder. You can increase or decrease the amount of chillies depending upon individual taste. When the paste is fine add in the drained rice and futher grind till you get a rava textured batter. Remove and put it in a bowl. Add in the chopped poddale / snake-gourd seed pieces and grind separately to a coarse texture. Add this to the masala - rice ground batter and mix well. The batter of the dosa should not be thin, but thick enough to spread nicely on the tava by patting it directly like we do for rava bhakri. Add salt to taste and mix well.
Heat a tava, apply oil and spread it all around the tava evenly. Take a handful of the batter rolling it into a ball, place it on the center of the tava and gently spread it into a round circle like you do for bhakri with slightly wet hands. Wet hands help in spreading the thick batter evenly on the tava. But please do be careful as the tava is hot and this needs a bit of practice. Keep the dosa a little bit thick. You can also take lesser amount of batter and make smaller polos and put 3-4 at one go in the tava for mini dosas. Now a days we get a dented bhakri / uttappa tava with has seven ¼ inch depth dents and its is very easy to prepare these in them which turn out into equal sides sanna polos / dosas.
Add in a few drop of oil all round the edges of the dosa and cook of medium heat till the bottom side gets cooked and the top surface is not sticky when you touch it. Add a few drops of oil on top of the dosa and gently remove the dosa through the side edges and flip it over and cook the other side too. Serve the dosa at lunch time with Dal – chawal and bhaji. This dosa is a best combination with dal chawal itself. So go ahead and try it and do let know by leaving a comment in the comment section.