“Poddale-Bee Sanna Idly (Snake Gourd Seeds Spicy Idly” … a spicy steamed Idly type side dish prepared with the tender inner seeds of poddale/ snake gourd and served during meals along with rice- dal/ saar … largely prepared as small dosas, I have often prepared them as khotto/ Idly, a much healthier choice … if you do not want to use small idly vati/ jackfruit leaves then you can steam them in a wide round bowl/ cake tin and cut to required sized pieces … Yummilicious ….
** Poddale beeyeche sanna Idly/ khotto is same as sanna polo, difference being that I have used rice rava instead of ground rice. For khotto/ Idly I always use either idly rice rava or grind rice coarser than for dosa as it gives better outcome in dishes. Rest ingredients remain same. I have already prepared and shared these as sanna khotto and Idly to which I am sharing the link at the bottom of this recipe. I was also add link to sanna polo for those interested in trying them out as dosas. They are all tasty and you may try any, this is a best out of waste sort of dish as mostly the inner seeds of snake gourd is discarded. Here you can use the same and prepare a very tasty dish, try it, sure to be loved by all. If possible, please spare a few minutes and give me a feedback, it would be helpful.
** Here is my recipe for “Poddale-Bee Sanna Idly (Snake Gourd Seeds Spicy Idly” … I am repeating the recipe again here, though it is the same as sanna khotto except that this one is steamed in a wide round bowl …
** For preparing this dish we always use the inner tender seeds from poddale/ snake gourd. You can use some of the tapering edge parts too if there are less quantity fo seeds. In all you should have about 2 cups of the same.
** Wash and soak 2 cups of Idly Rice Rava in plenty of water for about 30 minutes. Strain the top water tilting the vessel and let stay aside covered for about another 15 minutes. Do not skip this step it is absolutely necessary.
** Note: You can also use plain raw rice instead of Idly rava. In which case just soak the rice separately for 2-3 hrs and grind it also separately a little bit rava textured and then mix it with ground masala paste. Rest of the method remains same.
** To be ground : In a mixer grind add in ½ cup of freshly grated coconut (soyi/ nariyal), 6-7 kashmiri red chillies (kumte mirsanga/ byadgi mirchi), small marble sized tamarind (imly/ chinchama) and grind to a fine paste with minimum water. Now add in about 2 cups of tender inner seeds of snake gourd/ poddale and further grind coarsely to rava texture and remove into a wide stainless steel bowl.
** Add kept aside Idly rice rava, 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.
** Greese with coconut oil (nariyal tel/ narlel tela) the inner side of a wide round bowl say of about 6-8 inches in dia with a depth of 2-3 inches. Add the prepared mixture and level it to a smooth layer keeping in mind to leave an inch of gap above, as the sanna idly rises on steaming. Heat required amount of water in your Idly steamer/ pedavana, when hot place the prepared bowl with mixture, cover and steam for 5-7 minutes on high heat, then lower the heat and steam for another 20- 25 minutes.
** Note : The steaming time depends upon size of bowl used for the mixture to be steamed in. If too large you may need to steam another 10-15 minutes more. Again, you can place a separator plate and place another bowl to be steamed together, just as we would do so in layer depending upon the size of your pedavana/ Idly steamer.
** To check if the sanna idly has been steamed and done you can insert a clean knife or wooden stick into the mixture in the center of the bowl, if it comes out clean its done, if its sticky continue steaming for another 10-15 minutes or till done. When done remove and let cool and bit, then run a blunt knife on the outer edge of the steamed mixture to loosen the sanna idly, invert it on a plate gently in one go and then you can cut them into required sized/ shaped pieces and serve when still hot.
** “Poddale-Bee Sanna Idly (Snake Gourd Seeds Spicy Idly” is done and ready to be served. As mentioned above gently flip it over and cut to required size/ shape of pieces and serve them hot topped with coconut oil with dal/ saar- chawl or any other dishes of your choice during meals. Sanna Idly is a spicy idly from GSB Konkani Saraswat Cuisine served during meals and not as a breakfast/ snack. We Konkani saraswats always have it with dalitoy- rice and other dishes as that is the best combo.
** There are many more sanna polo and sanna khotto dishes posted elsewhere in the blog. I am sharing below a few links through which you can access them, I am also sharing link to the
“Poddale beeyeche sanna khotto/ Spicy Idly” with same recipe, but prepared in jackfruit leaves baskets, you can check it out too ….
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Thanks.