"Bikkanda~Bajra Sanna Polo/ Jackfruit Seeds ~Pearl Millet Spicy Dosa" ... prepared our own amchi Konkani Saraswat's Sanna Polo with a small twist wherein I added chana dal and bajra flour instead of rice ... Tastes awesome served with Dalitoy and Rice .... Yummilicious ....
** Once again I bring a new recipe of “Sanna polo” a spicy side dish that is a common dish in Konkani GSB Saraswat’s home. These are relished most of the time with dailtoy (spiced tuvar dal) and rice either during lunch time or for dinner as that's the best combo. Those who follow my Blog for amchi dishes must have come across many varieties of sanna polos as these are my most favorite side dish that I love relishing with Dal-Chawal and Oh! yes, I can relish this just as it is too, specially during winter or monsoon with bowl of steaming hot soup for dinner. I have already written a lot about these sanna polos which you can read through in other posts to which I am sharing a common link at the bottom of this recipe and will not lengthen the post by repeating the same here again.
** This time, for preparing sanna polo, I have made changes and prepared them without using any rice at all. I have added on Bajra/ Pearl millet flour and coarsely ground chana dal for binding and prepared it using cooked and chopped jackfruit seeds along with onion and other masala spices. I must say the sanna polo turned spicy and soft yet crisp outside and my family loved it very much and polished it off with dalitoy, rice along with songa and upkari. Wow, my lunch today was simply awesome, do try this one out, millets are supposed to be good for health. Bajra is heat producing and is consumed more during winter and monsoon season by Maharashtrians. So, now is the time to relish this delicious sanna polo, with family and friends.
** Here is my simple method of preparing these healthy version of "Bikkanda~ Bajra Sanna Polo/ Jackfruit Seeds ~Pearl Millet Spicy Dosa" … My Style …
** Ingredients :
Chana Dal / Black Gram Dal : 1 cup
Bikkanda / Jackfruit Seeds : 12-15
Onion / Piyavu / Kanda : 1 large sized.
Bajra Atta / Pearl Millet Flour : 1 cup
Salt to taste
Oil+Ghee for frying the sanna polo.
** For Masala to be Ground :
Coconut / Soyi : ½ cup freshly grated.
Red Chilly Powder : 2 tblsp
Tamarind / Chinchama / Imly : one small marble sized ball
** Wash and soak the chana dal in 2 cups of water for about 2 hrs. Rinse under running water and put it in an colander and keep aside for the excess water to get completely drained. Once done put it a mixer grinder and without adding water coarsely grind it and put it in a bowl.
** Crush the bikkanda / jackfruit seeds with a heavy weight and peel of the outer white skin. Put this in a pressure cooker pan with about one cup of water and cook to 2 whistles on medium flame. Let the pressure drop on it own. Once done remove and allow to cool. Put it in a mixer grinder and coarsely grind using pulse mode to get a thick grained texture. Remove and add it to the chana dal in the bowl.
** Peel off the skin of onion and cut them into fine pieces. Add this also into the bowl in which we have added chana dal and bikkand.
** Masala to be Ground : Add the coconut, red chilly powder (+/- as per your family requirement) and tamarind into mixer grinder and grind to a smooth paste using water sparsely. Remove add this also into the mixture in the bowl.
** Add the bajra atta, salt to taste along with ½ cup of water into the bowl along with other mixture and mix all well to get a thick textured mixture which you will be able to pat on tava like that we do for rava bhakri. Keep this covered aside for 10-15 minutes.
** 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 roll it like a loose ball in palms and pat it directly on tava. Heat a non-stick or Iron tava, when hot lower the heat and apply little bit of oil and spread well with the help of a tissue paper of brush.
** 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+ghee on outer sides of 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 in other sanna polo posts of which link I have posted below.
** Once the bottom side of the dosa is cooked. Gently loosen it through the sides with the help of a flat spatula and flip it over to cook the top portion of the dosa. When done, remove and keep it aside and continue with the remaining mixture or that much how much dosa is necessary for you. You can keep the remaining mixture in a airtight stainless steel box in the fridge and use it the next day too, it remain well if stored in immediately.
** "Bikkanda~Bajra Sanna Polo/ Jackfruit Seeds ~Pearl Millet Spicy Dosa" is done and ready to be served. Serve them fresh and hot direct from tava along with Dalitoy and rice and other curries and enjoy with your family and friends. They taste best when served hot, you can also relish them as it is like I too with some hot steaming soup for dinner, I love that combo too.
** I am including a common link to the sann polo dishes posted before in the Blog, plz. check through if you are novice. Some of them have step by step pictures of which link also I have given below, it will help you understand the procedure and consistency of the mixture better.
** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible.
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