"Pickile Pagilache Bee- Piyavu- Tandul- Jowar Sanna Polo (Ripe Spine Gourd Seeds- Onion- Rice- Shorgum Spicy Dosa)" ... many spine gourds got ripened soon, so this time I prepared sanna polo with the inner seeds only unlike last time and added on jowar along with rice ... tastes delicious served with dalitoy/ tomato saar- SheetHa ... Yummilicious ...
** Once again, it’s Sanna Polo my most favorite side dish for lunch prepared this time again with pagila (in Konkani) also known as spine gourd/ teasel gourd/ kantola in other languages. I did post a similar post a few days back where I had prepared the same dish with ripened inner seeds but then there I had also added the outer ripened skin while grinding. This time I have made slight variation and included millet in place of chana dal and prepared only with the inner crisp ripe seeds as there were plenty and the outer ripe skin I used in preparation of kismuri by air frying it. So sort of two dishes without wastage of ripe pagila whatsoever.
** I am so glad to always use anything without wastage as I just detest chucking of food, as if done so, it fills my mind with guilt of depriving someone of food. I guess the number of sanna polo dishes with different variations is increasing in my Blog as there are many varieties of these tiny spices dosa already blogged. Do browse through the common link to all sanna polo dishes in the blog, shared at the bottom of this recipe, try them out and relish them with your family and friends and do give me a feedback if possible. They have all been prepared frequently in my home and have been relished by my family and friends too.
** Here is the simple method of preparing these healthy version of "Pickile Pagilache Bee- Piyavu- Tandul- Jowar Sanna Polo (Ripe Spine Gourd Seeds- Onion- Rice- Shorgum Spicy Dosa)" … My Style …
** Ingredients :
Pickile Pagila Bee (Ripe Kantola/ Spine Gourd/ Teasel Gourd Seeds) : 1 cup (approximately)
Raw Rice/ Tandulu : 1 cup (I used surti kollam)
Jowar/ Sorghum Flour : ¼ cup (approximately)
Coconut/ Nariyal/ Soyi : 3-4 tblsp freshly grated.
Onion/ Piyavu/ Kanda : 2 medium 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.
** Remove the inner seeds of the ripened pagila, I had about 1 cup. Rinse well under running water in a colander and keep it aside for the excess water to get drained off. Do not worry if the seeds are very crisp after grinding smooth it hardly matters.
** Note : Do not discard the outer skin even if it has turned yellow in color (ripe), Just wash them well, pat them dry, cut into ½ inch pieces and then deep fry/ air-fry or micro wave them to crisp texture and then you can prepare kismuri either salad way or with masala for which you can check out the preparation method on link provided at the bottom of this recipe.
** Wash and soak the rice in plenty of water for about 2 hours. Drain off the water and wash well once again and then put it in a colander and keep it aside for about 25-30 minutes for the excess water to be drained off well. Keep this aside ready.
** In a mixer grinder add in ripe pagila seeds along with coconut, chillies, tamarind, hing and grind to a coarse texture using little water. Now add in drained rice and continue grinding adding water little by little till you get a well ground smooth textured masala.
** Add the ground ingredients into a wide bowl. Add to it finely chopped onions, salt to taste and mix well. Now add in the jowar/ sorghum flour and keep mixing adding water only if necessary until you get a thick bhakri/ balling mixture consistency.
** Note : I have often explained what bhakri/ balling mixture consistency means. The mixture should be able to be formed into a smooth loose ball when rolled in palm and should be able to be patted directly on tava to be formed into small/ medium sized dosas.
** 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.
** "Pickile Pagilache Bee- Piyavu- Tandul- Jowar Sanna Polo (Ripe Spine Gourd Seeds- Onion- Rice- Shorgum 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.
** I am also including the link to other “Pagila” dishes in the Blog. Which includes the kismuri I mentioned above. You may browse through the same and try them out too. In the recipe fresh green tender ones are used but the ripe yellow outer skin can be also used in the preparation of kismuri, but do remember to remove the crisp inner seeds.
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