“Spicy-Sweet-Tangy Bitter Gourd (Karate’/ Karela) inner ripe seeds Sanna Polo (Dosa)” … most of the time the inner seeds of karate’ (check out in the pic) if ripe are discarded but they do have a crunchy bitter taste of their own … no wastage of food agenda is on, so tried sanna polo/ dosa with the seeds giving it a slightly sweet and spicier twist and it tasted wonderful, so the next time don’t discard it, just grind it to rava consistency and add on …Yummilicious …
** Sanna Polo (Dosa)/ Khotto (Idly) is a traditional Konkani Saraswat/ GSB/ Amchi dish that is prepared and served during lunch/ dinner time along with rice-dal or saar. I have prepared and posted many variations of this dish here and will be sharing a common link at the bottom so that you can check out all variations and try out that which appeals to you. As sanna polo is something that is relished with lunch/dinner along with rice and dal dishes it is one of the most sought after variety of item that is prepared in Konkani Saraswat homes. Today I have made an altogether different attempt in preparing these by addition of ripe inner seeds of bitter gourd. Yes, you heard it right, the inner seeds when ripened turn out red and are mostly discarded, but I found them to be tender, so decided to do something about it, you see I am trying my level best no to waste food. As bitter gourd is bitter by nature I prepared these dosas slightly spicier and added on some jaggery/ gud and more of tamarind/ imly to balance the taste and prepare it khatHa meetHa teekHa and I myself was astonished to find that it turned out superb. Sharing the recipe right away as I am already lagging behind in blogging of recipes, so do excuse me for the same and do try these out the next time the bitter gourd turns ripe.
** Here is the simple method of preparing these healthy version of “Spicy-Sweet-Tangy Bitter Gourd (Karate’/ Karela) inner ripe seeds Sanna Polo (Dosa)”… My Style …
** Ingredients :
Raw Rice/ Tandul/ Akki/ Chawal : 2 cups (I used surti kollam)
Coconut/ Soyi/ Nariyal : ½ cup freshly grated.
Kashmiri Red chillies/Kumte Mirsanga/Byadgi Mirchi : 10-12
Tamarind/Imly/Chinchama : a small lemon sized ball about 2 tblsp if using paste.
Jaggery/ Goda/ Gud : one large lemon sized ball, about 4 tblsp when grated.
Ripe inner seeds of Bitter Gourd/ Karela/ Karate : one cup
Besan/ Chane PeetHa/ Gram Flour : about ½ to 1 cup (Approximately)
Hing/ Asafoetida Powder : 1/2 tsp
Salt/ Namak/ MeetHa to taste.
** Oil as required for frying the sanna polo/dosa.
** Wash and soak the rice in plenty of water for about 2 hours. Wash well once again and drain off all excess water, then put it in a colander and keep it aside for about 25-30 minutes for the excess water to be drained off well.
** Remove the inner ripe seeds of the bitter gourd/ karela/ karate and wash it well. I also added some of the ripened bitter gourds to along with the seeds. Apply a little bit of salt all over and keep it aside for 15 minutes. Once again wash it and it is now ready to be used.
** In a mixer grinder add in the coconut, red chillies, tamarind, hing and grind to a very smooth paste using water sparingly. Now add in the prepared and kept bitter gourd seeds and grind till it is ground a rava consistency. Remove the ground paste into a large wide bowl and keep it ready aside.
** Now in the same mixer grinder add in the drained and kept aside rice and continue grinding till you get a rava textured mixture. You should get a thick mixture so be careful on addition of water. Lastly add grated jaggery and grind for a few seconds as it mixes well fast when grated.
** Remove all the ground ingredients into a wide bowl, add salt to taste and mix well. Now add in the besan little by little while you keep mixing in the mixture till you get a good textured mixture the consistency of bhakri mixture ie you should be able to roll it loosely into a ball and pat it directly on tava.
** Now heat a iron tava/ pan or non stick pan to smoking point and then lower the heat, apply some oil on the tava, then take a handful of the mixture, roll it into a ball loosely, put it on the tava and press it down to pat it equally to form a small round dosa.
** Note : You can dip you palms in little bit of water if necessary, which will help you to pat it conveniently but be careful as the tava will be hot. If not comfortable, use the back of a greased flat vati or tumbler to pat the dosa down evenly.
** You can put about 4-5 small dosas at a time on the tava. Add a few drops of oil on outer sides of the dosa and a few on top of it and let it cook on medium heat. Once the bottom side of the dosa is cooked loosen it through the sides with a flat dosa spatula and flip it over to cook the top portion of the dosa.
** When done remove and serve them hot as they taste best when served hot. Remove dosas in similar pattern until you have finished off all the mixture or the required number of dosas. You can keep the excess mixture immediately after prepared in airtight box in the fridge and use it on later too.
** “Spicy-Sweet-Tangy Bitter Gourd (Karate’/ Karela) inner ripe seeds Sanna Polo (Dosa)” is done and ready to be served. These spicy dosa tastes best when served hot from tava with rice and dal/saar along with other dishes, but tastes equally good served with any other masala dishes too of your choice for lunch of dinner.
** Do try out this delicious khatHa meetHa teekha bitter gourd seeds sanna polo and enjoy with your family and friends. You can cut down the spice level if you have young children or aged people in your home or you can increase the same if you want it spicier. However, do balance the spice, tartness and sweetness in balance to get a good batter.
** 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. It also includes the picture of a tava you get in stores which has 7 equal sized dents and if you use it you will get beautiful equal sized dosas.
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