"PoddaleBee- Kothambari Palle Tarno Dentu- Piyava Sanna Polo (Snake Gourd Tender Seeds- Coriander Leaves Tender Stems- Onion Spicy Dosa" ... sanna polo’s are small spicy dosa’s from GSB Konkani Saraswat Cuisine prepared in variety of combinations to be served during meals … the tender seeds of snake gourd are aromatic and so are the coriander stems ... I had them in excess so tried adding them both together to prepare these delicious spicy dosas and it turned out awesome … tastes best served with dal- chawal ... Yummilicious ….
** Trying out sanna polo (spicy dosa’s) is one my favorite challenges and I have tried out successfully more than 26 variety of dosa’s and each one of them has turned out great. Here is another attempt at preparing sanna polo with addition of tender coriander stems, tender snake gourd seeds and onions. It turned out very tasty and we enjoyed our meals with these hot dosa’s served with dalitoy (spiced dal) and rice.
** PoddaleBee (tender seeds of snake gourd) sanna polo is quite common in Konkani Cuisine and is prepared in most of the homes. I tried my variation with the same in different ways by adding nachani, bajra, green gram sprouts etc. and each one was delicious. I am sharing a common link to all of them at the end of this recipe for easy access, please do browse through in leisure and try out that which appeals to you.
** Here is my own recipe for "PoddaleBee- Kothambari Palle Tarno Dentu- Piyava Sanna Polo (Snake Gourd Tender Seeds- Coriander Leaves Tender Stems- Onion Spicy Dosa" … my style, do try it, tastes awesome ….
** Ingredients :
Poddale Bee/ Snake Gourd Seeds : 1 cup
Coriander Leaves Stems/ Kottambari Palle dentu : 1 cup chopped
Onion/ Piyavu/ Kanda : 1 cup chopped.
Rice Powder/ Tandla Pitti : 2 cups + extra if needed
Besan/ Chane Peeta/ Gram Flour : ½ cup
Hing/ Asafoetida Powder : ½ to 1 tsp
Salt/ Namak/ Meeta : to taste
** Masala to be Ground :
Coconut/ Soyi/ Nariyal : ¼ cup freshly grated.
Coriander Leaves/ Kottambari Pallo/ Dhania : handful of fresh leaves.
Green Chillies/ Tarni Mirsanga/ Hari Mirchi : 6-8
Hing/ Asafoetida Powder : ½ tsp
Tamarind/ Imly/ Chinchama : a small marble sized ball.
** Oil/ Tel/ Tela : as needed while preparing dosa’s.
** Collect the tender stems of coriander leaves/ kottambari pallo and roughly chop them. Add in a colander and rinse well and keep it aside to let the water drain completely. (check out the picture in the collage for reference).
** Collect the inner tender seeds of snake gourd/ poddaleBee, rinse well, drain, roughly chop them if desired and keep it aside ready. Peel off the outer skin of onions/ piyavu, roughly chop them and keep them ready aside too.
** 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.
** Add the coriander stems into an electric/ manual food chopper and finely chop them, add in the roughly chopped onions and chop them also into fine pieces. Remove and add them into wide mouthed large sized bowl and keep it aside.
** Note : If you do not want to use food chopper, no issues, you can just finely chop the coriander stems, onions and use the same too. It’s just that food chopper’s give an evenly fine chopped best result in such cases that I use it.
** Masala to be Ground : Add coconut, coriander leaves, chopped green chillies and tamarind into a mixer grinder and grind to a fine paste with just a little bit of water. Add in the roughly chopped snake gourd seeds and grind just for a few seconds to get them well and evenly crushed, there is no need to grind it fine. Add water sparingly while grinding. Remove and add this to the ingredients in bowl.
** Note : You can add roasted dry red chillies like Kashmiri mirchi/ Kumte Mirsanga/ Byadgi Mirchi for grinding of masala which is the traditional way. You get a lovely red color when you do so, however I added fresh green chillies hoping to get a deep green color for the dosa with coriander leaves etc. but got it only slightly.
** Add besan, rice powder along with hing powder and salt to taste to the ingredients in the bowl and mix all together adding required amount of water. The texture of the mixture should be that of bhakri mixture ie you should be able to roll it loosely into a ball and pat it directly on hot tava directly, so add water as required only.
** Note : You can soak rice and chana dal in the same ratio as the powder for 2 hours. Drain, rinse well and grind to a rava texture and prepare the sanna polo/ dosa too which is what I usually do. However, when I am short of time or when I am not well enough to handle much work load, I cut short and add in the powders and they taste equally good. You may chose to follow any method convenient to you.
** When the mixture is ready, cover and keep it aside, allowing to rest for 20- 30 minutes as this helps the powder absorbs moisture, which is an IMPORTANT STEP that must be followed for best results. Just before preparing the sanna polo/ dosa’s check the consistency of mixture and if too thick add in some water and mix well.
** Heat an 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. Add some drops of oil on all round the outer side of the dosa and sprinkle some on the top of the dosa too and let cook on medium to low heat.
** 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 dosa you desire to prepare and the size of tava. You can also prepare medium sized dosas or a single larger dosa too as per your convenience. However smaller one not only are easier to be served but look beautiful too, you may check other posts for the picture of tava.
** 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 where in the picture of the same is included along with step by step pics.
** When the bottom side of dosa is cooked gently, which will take about 5-7 minutes, loosen it and flip it over to cook top portion too. When done remove, keep aside and proceed with remaining batter. You may sprinkle some oil if necessary and also raise the heat towards the end of cooking to get crispier texture.
** Remove the 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- Kothambari Palle Tarno Dentu- Piyava Sanna Polo (Snake Gourd Tender Seeds- Coriander Leaves Tender Stems- Onion Spicy Dosa" is done and ready to be served. Sanna polo is a traditional spicy dosa from GSB Konkani Saraswat Cuisine served as side dish during meals. Tastes best served with dalitoy (spiced dal)/ tomato saaru (saar) along with rice. However, if desired you can serve it as it as a snack or along with any other dishes of your choice too.
** Do try out this nutritious, healthy, tasty spicy sanna polo/ dosa 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, as is individual preference.
** 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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