"Kurkuri Bajjile Jeevo Jola Sanna Polo/ Crisp fried Spicy Fresh Sweet Corn Kernels Dosa" ... A delicious sanna polo with added goodness of coarsely ground corn served as side dish for lunch/ dinner along with other dishes ... tastes best with Dal-Chawal ... Yummilicious …..
** Spicy sanna polo is a common dish in Konkani GSB Saraswat’s home. These are relished as a side dish during lunch/dinner time with other dishes. This one goes very well when served with dailtoy (spiced tuvar dal) or any other dal and rice. I have in my cooking period of over 3 decades prepared so many verities of sanna polo with different flours and different combo of veggies that I have lost the count. Over years however, the pattern of eating and relishing food has changed as we are always conscious of eating healthy food and if at all we relish it with loads of calories, then we are sure to die of guilt. In order to enjoy my food in Konkani Saraswat Cuisine pattern I always try out different ways by experimenting combinations, giving healthier twists, yet keeping the basic same that we love without deviating much. Therefore, here is a twist to sanna polo/ spicy dosa with addition of fresh corn kernels that are very healthy, do try it and enjoy with family and friends.
** Here is the simple method of preparing these healthy version of "Kurkuri Bajjile Jeevo Jola Sanna Polo/ Crisp fried Spicy Fresh Sweet Corn Kernels Dosa” … My Style …
** Ingredients :
Sweet Corn Kernels / Jeevo Jolu : 2 cups
Raw Rice / Tandul / Chawal : 1 cup
Coconut/ Soyi : ½ cup freshly grated
Rice Flour/Chawal ka Atta/Tandla Pitti : About 1 cup or as much needed.
Kashmiri Red Chilly Powder/ Mirchi Powder/ Mirsange Pitti : 3 tblsp (+/- depending on individual taste)
Hing / Asafoetida Powder : ½ to 1 tsp again depending upon the strong aroma of the powder
Tamarind / Chinchama / Imly Paste : ½ tsp
Salt to taste
Oil for frying the sanna polo
** Wash and soak the raw rice in plenty of water for 2-3 hrs. Then once again wash it in water and drain off all excess water, by putting it in a colander and leaving aside for 30 minutes. Keep this ready aside.
** Wash the Sweet Corn Kernels / Jolu (We get them ready in market if not separate them from the corn cob with help of knife) and put it in a mixer grinder and run for one to two rounds. Do not make a fine paste, just coarsely crushed. Remove and put it in a wide stainless steel bowl.
** Now add in the coconut, chilly powder, hing powder, tamarind in a mixer grinder and grind to a fine paste. Finally add in the soaked and drained rice and grind all together till you grind the rice to a rava textured grainy mixture.
** Add the ground mixture to the ground corn kernels in bowl along with salt to taste and rice flour 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 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 and wet your fingers slightly in water if necessary, which will help you to pat it conveniently, but do be careful. 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 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 and flip it over to cook the top portion of the dosa. Cook till done well on both sides. Remove and keep it aside and continue with the remaining mixture or that much how much dosa is necessary for you.
** "Kurkuri Bajjile Jeevo Jola Sanna Polo/ Crisp fried Spicy Fresh Sweet Corn Kernels Dosa” is done and ready to be served. Serve them fresh and hot direct from tava along with Dalitoy/ Saar and rice along with other curries and enjoy with your family and friends.
** Note : 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.
** Note : You can also add in some finely chopped onions to the mixture, which tastes delicious, I did not as it was ‘No Onion-No garlic’ day as it was Ekadashi during which time we do not eat the same on certain festive days.
** I am including a common link to the "Sanna 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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