“Mitta Ghallele Salla- Piyava Sanna Polo (Brined Raw Jackfruit- Onion Spicy Dosa)” … a delicious spicy dosa from Konkani Saraswat Cuisine … I have included brined raw jackfruit a delicacy often relished during monsoon, though the same is stored year round to be used as and when desired … tastes best served as side dish with Dalitoy (Spiced Tuvar Dal) and Rice … Yummilicious ….
** I have shared many varieties of Sanna Polo (Dosa)/ Khotto (Idly), a traditional Konkani Saraswat/ GSB/ Amchi dish that is prepared and served during lunch/ dinner time along with rice-dal or saar. Somehow I never tire of trying out different combination sometimes with ingredients unheard of used in the same, but they have all turned out great. About sanna polo too, I have written reams and will only be repeating the same as I am now lost for words. If you browse through the common link shared at the bottom of this recipe for “sanna polo” you will find them all, so give it a try and relish with family.
** This time I have prepared sanna polo with addition of brined raw jackfruit known as mitta ghallele salla/ ponosu in Konkani. It is difficult to get proper raw jackfruit with intact bulbs which are used for brining. Here we need the ones that are fully formed, but removed just before they begin to be ripe. It’s then brined/ pickled/ mitta ghallache and stored for year round use. We do get them readily available in Mangalore stores to be brought and preserved, however, it is always best to prepare the same at home if possible. You can check out the Brine Method on link shared at the bottom of this recipe.
** Here is the simple method of preparing these healthy version of “Mitta Ghallele Salla- Piyava Sanna Polo (Brined Raw Jackfruit- Onion Spicy Dosa)” … my own style as I add on chana dal which makes it tastier …
** Ingredients :
Raw Rice/ Tandul : 2 cups (I used surti kollam)
Chana Dal/ Bengal Gram Dal : 1 cup
Brined (salt preserved) Raw Jackfruit/ Mitta ghallele salla (ponosu) : 2-3 cups chopped pieces
Coconut/ Soyi/ Nariyal : one cup freshly grated.
Onion/ Piyavu/ Kanda : 2 large sized finely chopped.
Kashmiri Red chillies/ Kumte Mirsanga/ Byadgi Mirchi : 6-8
Tamarind/ Imly/ Chinchama : a small marble sized ball.
Hing/ Asafoetida Powder : 1 tsp
Salt/ Meeta/ Namak to taste
** For Topping :
Onion/ Pyavu/ Kanda : 1 large sized finely chopped (Optional)
** Oil/ Tel/ Tela : as required for frying the sanna polo/dosa.
** Wash and soak the rice along with chana dal in plenty of water for about 3-4 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 get drained off well.
** Note : Usually for sanna polo tuvar dal is included, however I prefer to use chana dal, but then if desired you can use the same too.
** As mentioned we will need about 3 cups of chopped brined raw jackfruit. Before using it has to be soaked in water to remove excess salt. I have written in detail all tips and method to which I have shared link at the bottom of this recipe. It is very important to follow the method or else you may end up with salty mixture.
** In mixer grinder add coconut, red chillies, tamarind and grind to a smooth paste. Now add cured raw jackfruit pieces and grind all together. Lastly add drained rice- chana dal and grind all till you get a rava textured mixture.
** Note : DO NOT ADD WATER while grinding as we need to get a thick balling consistency mixture. Just see to it that you mix the mixture properly a few times in between to get a even consistency of all the ingredients.
** Remove the ground ingredients into a wide bowl and add in the finely chopped onions, hing powder, salt 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 round dosa.
** Note : You can dip you palms 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. Now sprinkle some of the finely chopped onions kept ready for topping and press it down slightly into the dosa to hold well. Add some drops of oil on outer sides of the dosa and a few on top of it.
** Topping sanna polo with extra finely chopped onions while frying is my way of preparing them, you can leave it out too. However, the crisp crunch of onions gives it added flavor and taste which is great to relish, mine family loves it, do try.
** 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 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. 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.
** “Mitta Ghallele Salla- Piyava Sanna Polo (Brined Raw Jackfruit- Onion Spicy Dosa)” is done and ready to be served. This spicy dosa tastes best served fresh and hot as side dish with dal- rice though it’s a matter of choice.
** Do try out this delicious spicy 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.
** Note: The recipe for Sanna Khotto/Idly and Sanna Polo/Dosa mixture is same with minute difference. The same mixture can be prepared into Idly or dosa and many do follow this procedure. However, I prepare sanna khotto mixture using Idly/Rice Rava which is readily available in stores and is slightly coarser in texture, while for dosa I soak and grind the same into slightly finer texture.
** I have already shared the Salla Khotto/ Idly recipe before to which I am sharing the link below ….
** I am including a common link to all “sanna polo” dishes posted in the Blog, some of them have step by step pictures of which may be helpful to many to understand the procedure and consistency of the mixture better …..
** Also sharing link to method of brining “Mitta Ghallele Salla (Brined/ Pickling Raw Jackfruit/ Raw Jackfruit preserved in salt water)” below ….
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