“PoddaleBee- Bajra Sanna Polo (Snake Gourd Seeds- Pearl Millet Spicy Dosa)”… just trying to add on some millets as often as possible … here is another dish close to our traditional sanna- polo from GSB Konkani Saraswat Cuisine except that I added on bajra/ pearl millet … these spicy crisp fried soft centered dosas served during meals with dal- chawal always taste great … Yummilicious …
** As mentioned often in my several sanna polo posts this one is common at home and I have written umpteen times about it in details. 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 bajra/ pearl millet flour. It is the year of millets and as I mentioned I try adding them in small quantities as otherwise in my home we sometimes do get stomach issues. I will share a few common links at the bottom of this recipe for all sanna polo posted earlier in this blog, do browse through if you need more options and details about the preparation of this awesome recipe.
** Here is my own recipe for “PoddaleBee- Bajra Sanna Polo (Snake Gourd Seeds- Pearl Millet Spicy Dosa)”… My Style …
** Ingredients :
Raw Rice/ Tandul/ Akki/ Tandulu : 1 cup (I used surti kollam)
Bajra/ Pearl Millet Flour : 1 cup
Poddale Bee/ Snake Gourd inner Seeds : 1 cup
Coconut/ Soyi/ Nariyal : ¼ cup freshly grated.
Kashmiri Red Chilly/ Kumte Mirsanga/ Byadgi Mirchi : 8-10
Tamarind/ Imly/ Chinchama : a small marble sized ball.
Salt/ Namak/ Meeta : to taste
** Oil/ Tel/ Tela : as required for removing the dosa.
** 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 of the snake 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.
** In a mixer grinder add in coconut, red 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 snake gourd seeds after roughly chopping them and grind to a semi coarse paste without adding water, remove and add to ground masala.
** Now add drained rice into mixer and grind to a fine rava texture consistency adding just sufficient water. Remove and add to the bowl with remaining ingredients. Add some water into the mixer, mix well with remnants and add it to ingredients.
** Add bajra/ pearl millet flour, salt to taste and mix all together adding water as required only. The texture should be 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.
** Note : You can add some hing/ asafoetida powder if desired to mixture and mix well too. I do add at times, but here I have not. PoddaleBee/ Snake Gourd seeds have an aromatic taste of their own so skip them at times, the choice is yours.
** The mixture should be evenly mixed without any lumps. Cover and keep it aside for 25-20 minutes for the bajra flour to soak in and turn softer in texture. This is a very necessary step, so do not skip it, or else the sannapolo will not turn soft within.
** After mixture has rested you have check the consistency of mixture and adjust accordingly as it may dry out on resting. If too thin textured, then add some rice flour and mix well and if too thick add little bit of water to bring to correct consistency. However, avoid adding bajra/ pearl millet flour here to avoid it in excess.
** 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 say about 4-6 inches in diameter. You can even add 4-5 small dosas at a time depending on size of the tava and that of dosa you wish to prepare.
** 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 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.
**. Add some drops of oil on the outer side 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 mixture. Remember to oil the tava before applying the dosa each time without fail.
** 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.
** “PoddaleBee- Bajra Sanna Polo (Snake Gourd Seeds- Pearl Millet Spicy Dosa)” is done and ready to be served. Sanna polo is a traditional spicy dosa side dish from GSB Konkani Saraswat Cuisine that tastes best served during meals with dal- chawal along with other accompaniments. Do try out this nutritious, healthy, tasty spicy sanna polo/ dosa high and enjoy your meal 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.
** Note : I often 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 the tava from any utensil store or online, as it is readily available and is often referred to as mini uttappam tava. You can check out the photo in the links given at the bottom of this recipe where in the picture of the same is included along with step by step pics for reference.
** There are many more variations of sannpolo shared in the blog and are all equally tasty. The ones with addition of onion and cabbage are definitely necessary to try, as it tastes excellent. If for any reason you want to avoid oil as in case of dosa, you can opt for the steaming method where the mixture are added to idly molds or prepared in jackfruit leaves baskets which is referred to as Sanna Khotto/ Idly. Plenty of choices available in the links shared below, do browse through in leisure ….
** 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.
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