“Pagila- Piyava Sanna Polo (Spine Gourd- Onion Spicy Dosa)” … I had some leftover pagila from previous stock that had turned ripe with inner seeds kur kuri red … there is absolutely no need to chuck them out, just prepare spicy sanna polo using them … they taste awesome served with dalitoy- sheetHa (dal- chawal) … Yummilicious …
** Once again, it’s Sanna Polo my most favorite side dish for lunch prepared this time with pagila (in Konkani) and also known as spine gourd/ teasel gourd/ kantola in other languages. These are available during monsoon almost all round the country and are elongated lemon sized shape green in color with tiny seeds within as shown in the picture. Some times when they turn mature and are not tender they turn yellow and the seeds within turn red and crisp.
** It is often chucked out by many or at times the outer part is used while the inner seeds are chucked off. When it is the case of just a few turned yellow, I just add them on to the curry, but this time there were at least 10-12 that had all turned over ripe and too soft while the seeds were darker and crispier. I respect food and do not like chucking it off, if I can use them in some way as I always feel that food saved is food earned and I encourage all to do so to.
** Sanna polo is something I prepare often at home but this time it had been quite some time and I was really craving to have them with dali sheetha. These are as you all know spiced dosa prepared also in Idly ways at times that’s sanna khotto and is a traditional Konkani Saraswat/ GSB/ Amchi dish served for lunch. I was all prepared to coarsely mash the pagila and prepare some dish while I just though why not sanna polo and here it all tasty and yumz.
** I am glad I used pagila for sanna polo coz. it was really delicious and I felt great for adding another version to my increasing combos of sanna polos. I have added on finely chopped onions for added taste. There are many varieties of these tiny spices dosa in my blog which we serve for lunch. Do browse through the link shared at the bottom and try them out and relish them with your family and friends they are tried and tested and tasty.
** Here is the simple method of preparing these healthy version of “Pagila- Piyava Sanna Polo (Spine Gourd- Onion Spicy Dosa)” … My Style …
** Ingredients :
Pagila/ Kantola/ Spine Gourd/ Teasel Gourd : 10-12
Raw Rice/ Tandulu : 1 cup (I used surti kollam)
Chana Dal/ Bengal Gram Dal : ¼ cup
Coconut/ Nariyal/ Soyi : 3tblsp freshly grated.
Onion/ Piyavu/ Kanda : 1 large sized finely chopped.
Kashmiri Red chillies/ Kumte Mirsanga/ Byadgi Mirchi : 6-8
Tamarind/Imly/Chinchama : a small marble sized ball.
Hing/ Asafoetida Powder : ½ tsp
Salt / Namak/ Meeta to taste
** Oil as required for frying the sanna polo/dosa.
** Wash pagila/ kantolal and pat dry. Slice off both side off edges and chop them roughly. Here I have used pagila that had turned ripe, so I removed inner seeds that were red and kept them separate, chopped the outer portion, but I have used them both while grinding.
** Wash and soak the rice along with chana dal 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.
** Note : Traditionally sanna polo is prepared with addition of rice and tuvar dal, soaked together and ground to paste. However I have used chana dal in place of tuvar dal but you follow any that is convenient or suitable to you as both taste equally good.
** The reason for inclusion of chana dal is personal. I prefer to cut down too much of tuvar dal consumption as it is high in uric acid which causes problem as one begins to age. Again, it tastes best and I serve it with dal (spiced tuvar dal) - chawal, so avoid double dosage.
** In a mixer grinder add in the chopped pagila and using pulse mode grind it to a coarse texture WITHOUT ADDING WATER. The pagila has enough water in itself and you will not need any, also we need to keep the mixture thick so be careful with addition of water.
** I had used ripe pagila, so I first ground the outer skin portion coarsely a little bit then added on the red crisp seeds and further using pulse mode crushed them all to rava consistency mixing it a few times to avoid it turning into a paste, remove this into a wide bowl.
** In the same mixer add in coconut, red chillies, tamarind and grind to a very smooth paste. Then add in the drained and kept aside rice- chana dal and continue grinding till you get a fine rava textured mixture. You should get a thick mixture so be careful on addition of water.
** Remove the ground ingredients and add to the ground pagila mixture in bowl. Add in the finely chopped onions, hing, salt to taste and mix well. The texture should be that 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 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/ medium round equal sized dosas.
** Note : You can dip you palms slightly in 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. You can sprinkle some of the finely chopped onions as topping and press it down slightly into the dosa if desired too which I often do, but not this time. Add few drops of oil on outer sides of dosas and a few on top of it.
** Note : I use a non-stick tava which has seven dents in it and they hold the dosas in shape equally of same size. You can purchase this from the market as it is readily available. You can check out the photo posted elsewhere in the link given at the bottom of this recipe.
** Once the bottom side of the dosa is cooked gently loosen it through the sides with a flat dosa spatula and flip it over to cook the top portion of the dosa too. When done remove and serve them hot during lunchtime as they taste best when served hot with dal- chawal.
** 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 air tight box in the fridge and use it on later too, remains good for 24 hours.
** “Pagila- Piyava Sanna Polo (Spine Gourd- Onion Spicy Dosa)” is done and ready to be served. This spicy dosa tastes best when served with rice and dal/ saar along with other dishes, but tastes equally good served with any other masala dishes of your choice too.
** Do try out this delicious spicy sanna polo as pagila/ spine gourd are in season now and Enjoy them 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.
** I am including a common link to "sanna polo" dishes 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.
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Thanks.