“Poddale- Bee Kirlailele Mooga Sanna Polo (Snake Gourd Seeds Sprouted Green Gram Spicy Dosa) with cabbage and onions” … traditionally sanna polo a spicy dosa/ polo/ pancakes are prepared with snake gourd seeds only in Konkani Saraswat Cuisine to be served at lunchtime/ dinner … with changing times we all have learned to go ahead with mix and match of ingredients to increase the nutrition level … In my home sanna polo is loved very much and as snake gourd bhaji is common I often use the seeds within in preparing them … this time I added on moong sprouts for a change which is always available in my home … in all the sanna polo fried char chari (crispy) turned out very tasty … Yummilicious …
** As mentioned in the rather long title sanna polo is common at home and I have written umpteen times about it in details in other posts. I have also shared many combinations of the same and will do so in future too as this is one dish that you can never go wrong with. So the next time you have snake gourd seeds try out this one with addition of sprouts, it not only gives you a tasty side dish but adds increases the protein content there by making it that much more healthier and nutritious. I will share a common link at the bottom of this recipe for all sanna polo posted in blog, do browse through if you need more options and details about the preparation of this awesome recipe.
** Here is my own recipe for preparing a healthier version of “Poddale- Bee Kirlailele Mooga Sanna Polo (Snake Gourd Seeds Sprouted Green Gram Spicy Dosa) with cabbage and onions” … My Style …
** Ingredients :
Raw Rice : 1 cup (I used surti kollam)
Poddale Bee/ Snake Gourd Seeds : 1 cup
Kirlailele Moong/ Sprouted Green Gram : ½- ¾ cup
Coconut/ Soyi/ Nariyal : ¼ cup freshly grated.
Onion/ Piyavu/ Kanda : 1 cup finely chopped.
Cabbage : 1 cup finely chopped.
Green Chillies/ Tarni Mirsanga/ Hari Mirchi : 6-8
Hing/ Asafoetida Powder : ½ tsp
Tamarind/ Imly/ Chinchama : a small marble sized ball.
Salt/ Namak/ Meeta : to taste
** 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. Note that draining off water properly enables you to grind it well to a coarse rava textured consistency.
** Note : In case you are short of time and have no time to soak rice or to not want to take so much effort, whatever be the reason, you have the option of adding rice flour to the mixture too. Just add sufficient powder and mix well, allow to rest for 15- 20 minutes as the powder absorbs moisture, then proceed as mentioned.
** About addition of Poddale Bee- Snake Gourd Seeds : Though for this particular dosa tender seeds from within snake gourd is only used, taking into note that they are not bitter, You can use some gourd pieces too if the seeds are lesser in quantity and use the rest of the gourd is used in preparation of curries, bhaji etc.
** About using Kirlailele Moong/ Sprouted Green Gram : I am sure you all know that sprouting of grams needs time as the process includes soaking and then resting it after drained for sprouting which is almost a 48 hours process. In my home there is always some type of gram sprouts available, however if new you can check out the method on the link shared at the bottom of this recipe for the same.
** Peel off the outer skin of onions and chop it to fine pieces. Chop the cabbage also into finely and mix it with the onion pieces well. Now remove some, say two handful of the mixture and keep it aside separately to be added as topping on sanna polo, this is optional, however I add it as it gives a good tasty crisp type topping.
** In a mixer grinder add in coconut, green chillies, tamarind and grind to a very smooth paste with little bit of water. Remove the ground paste into a wide bowl. Now in the same grinder add in the snake gourd seeds after roughly chopping them along with the moong sprouts and grind to a semi coarse paste without adding water.
** Note : You can add roasted dry red chillies like Kashmiri mirchi/ Kumte Mirsanga/ Byadgi Mirchi or any other variety for grinding of masala which is actually the traditional way. You get a lovely red color when you do so, however I added fresh green chillies hoping to get a green color for the dosa which unfortunately I did not.
** Remove the ground paste and add it to the ground masala. Now add in the drained rice into once again the same mixer and grind to rava texture adding just sufficient water. Remove and add this also into the bowl with remaining ingredients. Add some water into the mixer, mix well with remains in it, and add it to ingredients.
** Now add the finely chopped and kept onion and cabbage mixture (remember to keep aside some for topping if desired only) along with hing powder and 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, so add water as required only.
** Heat a iron tava/pan to smoking point, then lower the heat and apply some oil on it. Take a handful of mixture, put it on the tava and pat it equally to form a evenly thick small round dosa. Now sprinkle some of the finely chopped onions- cabbage kept ready for topping and press it down slightly into the dosa to hold well.
** Note : You can dip you palms only in water slightly if necessary, which will help you to pat the dosa conveniently, however be careful as the tava will be hot and if water drops on it it will sizzle which can be dangerous. If still not comfortable, use the back of a greased flat vati or tumbler to pat the dosa down evenly.
** You can add 4-5 small dosas at a time depending on size of the tava and that of dosa. Add some drops of oil on outer sides of each dosa and a few drops on top of it. When bottom side of dosa is cooked gently, loosen it and flip it over to cook top portion too. When done remove, keep aside and proceed with remaining batter.
** Remove dosas in similar pattern until you have finished off all the mixture or the required number of dosas. You can also prepare this mixture a few hours ahead or overnight or store the remaining excess mixture in airtight box in fridge and use it as and when required it, remains good for about 48 hours.
** “Poddale- Bee Kirlailele Mooga Sanna Polo (Snake Gourd Seeds Sprouted Green Gram Spicy Dosa) with cabbage and onions” is done and ready to be served. Sanna polo is a traditional spicy side dish from Konkani Saraswat Cuisine that tastes best when served during lunchtime/ dinner with dal- rice. However, you can serve it as it as snack or along with any other dishes of your choice too.
** Do try out this nutritious, healthy, tasty spicy sanna polo/ dosa high on protein content and enjoy with your family and friends. It is very easy to prepare and will be loved by all, 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.
** You can add either onion or cabbage only too if you wish as it tastes equally great. Again, you can also steam the mixture in molds which is referred to as Sanna Khotto/ Idly. However, keep texture of rice coarser or use Idly/Rice Rava which serves the purpose better for khotto/ Idly, you can check out my older blogged posts.
** I am including a common link below for the "Sanna Polo/ Khotto/ Idly" dishes already 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.
https://gayathrifoodbytes.blogspot.com/search?q=sanna+khotto
No comments:
Post a Comment
Thanks.