“PoddaleBee- Bajra- Tandula Sanna Idly/ Khotto (Snake Gourd Seeds- Pearl Millet- Rice Spicy Steamed Idly)” … a delicious steamed dish from GSB Konkani Saraswat Cuisine prepared with inner seeds of snake gourd (poddale/ padwal/ Paduvala Kaayi) … though it is mostly prepared as small dosas (sanna polo) to be served during meals, I often prepare them either as khotto (Idly prepared in Jackfruit leaves baskets) or sanna idly (in steel molds) … this time I gave a twist and added on millet and it tasted awesome served with dalitoy and rice … Yummilicious ….
** Poddale beeyeche sanna khotto is the same as traditionally prepared sanna polo in GSB Konkani Saraswat Cuisine. Here the inner seeds of snake gourd (poddale/ padwal/ Paduvala Kaayi) are not discarded, but preserved and prepared into thick small dosas with addition of spices and rice. I often like to prepare it as khotto or Idly or ramdana Here the batter is the same while the molds used are different. Again the difference with dosa and idly is that for dosa you need to grind the rice to a fine consistency for even cooking while for kotto/ idly/ ramdana you can skip the grinding of rice and add rice rava/ Idly rava which makes the workload much more easier.
** The next time you buy snake gourd (poddale/ padwal/ Paduvala Kaayi) think twice before you discard the inner tender seeds. Do check out by tasting a small piece for bitterness and use only if they are not. You can prepare dosa/ idly/ bajo (bajia/ fries) and many more dishes using them, many of which I have already shared in the blog. These seeds are aromatic and have a unique taste of their own, which I am sure will be loved by your family very much, so do try this one out, if you have not yet tried any dishes out of the same. There are many more such dishes which you can browse through too, these are all edible and sort of best out of the otherwise waste ingredients.
** Those that follow my blog must be aware that most of my dishes are based on traditional Konkani Saraswat Cuisine, as I always find pleasure in our own dishes by giving them slight changes while keeping basics intact and when it turns out perfect it makes me that much more happier and eager to prepare more such dishes. Millets are supposed to be good for health and I have been recently trying to add them often to my meals. However, I must mention here that I add them in small quantities as I somehow find it difficult to digest, and it’s my belief that any changes that we want to make in food habits should be introduced slowly a little bit at a time for our own health comfort.
** There are plenty of spicy idly/ khotto/ ramdana prepared in different combinations of ingredients shared before which you will find in the blog shared before. I will also be sharing a few common links at the bottom of this recipe along with one link on the same dish prepared only with rice ie poddale- beeyeche sanna khotto (steamed in jackfruit leaves baskets). You can browse through and prepare that which you would like to try though I would recommend them all, as they are equally tasty. Good food is all about trying out new healthy methods of cooking in our own home and enjoying them with our family and friends. It not only promotes a healthy lifestyle, but binds the family with love.
** Here is my recipe for “PoddaleBee- Bajra- Tandula Sanna Idly/ Khotto (Snake Gourd Seeds- Pearl Millet- Rice Spicy Steamed Idly)” … Do try it out and enjoy with family and friends … tastes awesome served with dal- chawal …
** For this particular Idly/ dish we always use the inner tender seeds of snake gourd (poddale/ padwal/ Paduvala Kaayi). You can use some of the tapering edge parts of the veggie too if the quantity of seeds collected are less. In all I have used about 2.5 -3 cups of the same chopped to small pieces.
** Wash and soak about 2 cups of Idly Rava (Rice Rava) in plenty of water for about 30 minutes. Strain the water resting on top by tilting the vessel slightly to drain off carefully and then let stay aside covered for about another 15 minutes.
** Masala to be ground : In a mixer grinder add in ½ cup of freshly grated coconut (soyi/ nariyal), 8-10 kashmiri red chillies (kumte mirsanga/ byadgi mirchi), small marble sized piece of tamarind (imly/ chinchama) and grind to a fine paste with minimum water. Lastly add in the tender inner seeds of snake gourd/ poddale cut to pieces and further grind coarsely to rava texture and remove into a bowl.
** Add in the drained and kept aside Idly rice rava, 1 cup of bajra (pearl millet) flour along with salt (namak/ meeta) to taste and mix well. You should get a thick mixture so be careful on addition of water. The texture should be that of bhakri mixture, you should be able to make a loose round ball out of it without water seeping out.
** Note : If Idly Rava/ Rice rava is not available in your vicinity, you can soak raw rice (any ordinary rice) for 2 hours, drain, grind it to rava texture and use the same. Initially I used to follow this method, but with changing times and also lack of time, I use Idly rava for most of the dishes were rice is to be ground to rava texture.
** Gently add mixture into the prepared Idly vati/ tumbler mold taking care to see that they are applied/ greased with oil from within, this enables it later to not only come off easily but also give a smooth surfaced top. Also remember to fill the mixture upto ¾ level only leaving a gap/ place to help in proper steaming.
** Note : Here I have used cylinder shaped tumbler of 3 inch width by 5 inch height as shown in the picture collage above for steaming this mixture, after which I sliced them into thick slices, you can use any available in your home.
** Keep the pedavana/ Idly steamer with required amount of water and bring to a boil. Keep the mixture filled molds in pedavan/ Idly steamer in appropriate manner depending upon the molds used and steam for 5 minutes on high flame and then about 25-30 minutes on medium to low flame. The steaming time actually depends upon the molds used if thinner or flat it will take less time and if large a little bit more time.
** Open the lid and check if steamed and done if not steam for a few minutes more. When done remove and let cool a bit before say for 5-10 minutes, then gently run a blunt knife round the inner rim of the Idly Vati and flip it over in one go. Here I have used long tumblers so I have sliced them into slices. You may cut them as desired if using larger pan or if steamed in large jackfruit leaves baskets too.
** “PoddaleBee- Bajra- Tandula Sanna Idly/ Khotto (Snake Gourd Seeds- Pearl Millet- Rice Spicy Steamed Idly)” is done and ready to be served. In my opinion and in my home we always find that it tastes best served hot topped with a teaspoon of coconut oil/ narlel tela during meals with Dalitoy (spiced tuvar dal) and sheetHa (steamed rice/ chawal) along with a upkari/ bhaji dish if need be. Do try out this delicious spiced idly and enjoy with your family and friends, sure to be loved by all.
**These are spicy Idlies which we usually call sanna khotto/ muddo/ Idly and are always served with dalitoy and rice for best of taste. The excess Idly can be store in airtight stainless steel box in fridge and served the next day by heating them either in a steamer or microwave. The leftovers can be also crumbled and seasoned with a tempering of mustard seeds- curry leaves and finely chopped onions along with some fresh coconut, it does taste great and I have shared the same elsewhere before, just browse through.
** Note : If you want to use Jackfruit leaves prepared molds/ baskets, I have already given the method of preparing jackfruit leaves baskets elsewhere in the blog, and you can check out the method and prepare these in those baskets too. You can also use a larger mold/ cake tin/ tatte idly mold for preparing these too or the plate idly molds or any other mold you wish to prepare it in, it turns out perfect.
** There are many more sanna polo and sanna khotto and khotto dishes posted elsewhere in the blog. I am sharing below a few links through which you can access them, and browse through for more knowledge and proper understanding of the dishes as they are explained there too. I have also included the link to the same dish with only rice prepared as khotto below. Whatever method or combination you try, do remember to give me a feedback if possible, it encourages me to do more.
** Do check in on Article of Making of Khotto/ Jackfruit leaves baskets using paper cups/ tumblers/ glasses etc. Please follow the link given below ….
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