“Poddale Beeyeche Ambado / Snake Gourd Seeds Tikki” … Somehow we Saraswats always prepare sanna polo / spicy dosa out of the tender seeds in snake gourd. This time while I purchased poddale / snake gourd they were filled fully with tender seeds. I almost never discard any edible things and try to do something out of them. Was in no mood to prepare sanna polo also I wanted to eat some deep fries … sigh monsoon side effects I guess … So went ahead and prepared Tikki / Ambado / Fritters out of these seeds and they went well with Dalitoy and Rice …. Yummy Yumz ……..
Poddale beeyeche / snake gourd tender inner 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 thick dosa which is served at lunch time. 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 them into dosas more than hundred times maybe in my lifetime, and till date it tastes still wonderful each time I prepare them.
This time too when I bought snake gourd, it had lots of tender seeds within it. I carefully removed them and kept them aside to prepare sanna polo / spicy dosa as I usually do. However, preparing of sanna polo did not appeal to me today as its monsoon and the mind always craves for deep fries. Finally I thought why not prepare tikkis / ambado / fritters using these seeds for a change instead of dosa.
Well, I do get crazy ideas and was not sure how they would turn up. I did not want to add onions, though personally I felt it would have turned out better. Well there is always the next time if this turned out good after all it’s a trial method and I have no knowledge if it will turn good. In order to keep it simple I used besan and rice flour along with other spices and the ambado / tikki were awesome in taste. They went well in combination to Dalitoy and Rice with which I served them. Now my mind is already thinking of my next move with these awesome aromatic seeds. Till then you enjoy these ambados / tikki. Go ahead and prepare them and enjoy with your family and friends. Very easy to prepare and done within 30 mins. maximum.
Ingedients :
Poddale Bee / Snake Gourd Seeds : 1 heaped cup.
Rice Flour : 2 tsp
Besan / Chickpeas flour : ½ - ¾ th cup
Red Kashmiri Chilly Powder : 2-3 tsp
Hing / Asafoetida Powder : 1 tsp
Amchur Powder : ½ tsp
OR
Tamarind Paste : ¼ tsp
Water : as required for binding.
Salt to taste
Oil for deep frying.
** Add the poddale bee / snake gourd seeds in mix grinder and pulse grind for 2 seconds twice. The seeds just needs to be coarsely crushed. Remove in a wide steel bow.
** Now add in rice flour, besan, chilly powder, amchur powder or tamarind paste, salt and mix well adding enough water to make it into a smooth soft dough. Be careful while adding water. Keep adding and binding as you proceed.
** Make small lemon sized ball of the dough and flatten them a bit to form into tikkis / amabado. Keep them ready aside.
** For Deep Frying : Add sufficient oil for deep frying in a thick bottomed kadai. Put it on high heat to bring it to full heat / smoking point. Reduce the heat to medium and wait for 5 minutes. Check the temperature by adding a little bit of mixture in the hot oil carefully. If the mixture comes up within a few seconds, it means the oil is hot and ready for frying. Keep the heat temperature constant throughout frying of the ambado / tikkis.
** Now add in the prepared ambado / tikki, one at a time carefully. Do not overcrowd the kadai, there should be enough space left for the ambados to get deep fried properly. Let it fry for 4-5 minutes. Now overturn and mix properly with a deep frying ringed spatula. Keep rolling often to fry them evenly. Once they are fried to golden brown remove and keep in an absorbent tissue paper for the excess oil to drain off. Continue with the remaining mixture.
** “Poddale Beeyeche Ambado / Snake Gourd Seeds Tikki” is done and ready to served. Serve them hot as an accompaniment with Rice – Dalitoy and some side dish curries for lunch / dinner. This is an excellent dish you can prepare out of the inner seeds of poddale without discarding them.
** Note : You can prepare the mixture in advance and keep it ready in the refrigerator. Remove it about 10-15 minutes before you need to fry and allow to cool a bit and then prepare the ambados / tikkis and deep fry them. They come out excellent without any problem.
** Please check on the following link for the Recipe of “Poddale Beeyeche Piyavu Ghalnu Sanna Polo / Snake Gourd Seeds And Onion ~ Spicy Dosa” …..
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