“Taikilo- Piyava Sannapolo (Cassia Taro Leaves- Onion Spicy Dosa)” … sannapolo is a delicious spicy dosa from GSB Konkani Saraswat Cuisine served as side dish during meals … tastes best served with Dalitoy (Spiced Tuvar Dal) and SheetHa (Rice) …I have used taikilo leaves here, you can use any that are available in your vicinity; tastes great, do give it a try … Yummilicious ...
** Sannapolo (Dosa)/ Khotto (Idly) is a traditional dish from GSB Konkani Saraswat cuisine prepared to be served during meals along with rice-dal/ saar. I have prepared many variations of this dish over 36 yrs of my married life ie when I began cooking, with different flours and different combo of veggies that I have lost the count. Usually prepared with ground masala and soaking of grains, I however have begun to substitute them with flours to cut down on excess load and as per quantity needs.
** Taikilo/Cassia Taro Leaves is available in plenty during monsoon and though by itself it does not have any flavor/ taste as such, it is believed in Ayurveda that it should be consumed in plenty during this time as it has certain medicinal properties. Usually the season comes to end by the end of August, however due to unpredictable rains this year I chanced to get them in the village side on my way back home. There are plenty of dishes with taikilo shared to which I will be sharing a common link below, do try them.
** I have already written a lot on this spicy dosa named sanna polo in my previous posts and anything more would be only repetitive. If you browse through my old posts, you will find plenty of information on preparation, frying methods and various choices in preparing this dosa. I am sharing a common link to all at the bottom of this recipe for easier access; you may browse through and try them out too. Life is all about enjoying good food with family and friends and its always a pleasure to learn more.
** Here is my simple easier method of preparing “Taikilo- Piyava Sannapolo (Cassia Taro Leaves- Onion Spicy Dosa)” … my Style …
** Ingredients :
Taikilo/ Cassia Tora Leaves/ Takla : 2 cups finely chopped
Onion/ Piyavu/ Kanda : 1 cup finely chopped
Rice Powder/ Tandla Pitti : 2 cups + extra if needed
Besan/ Chane Peeta/ Gram Flour : ½ cup
Coconut/Soyi : ½ to ¾ cup freshly grated.
Red chilly Powder/ Mirsange Pitti/ Mirchi Tikkat : 2-3 tblsp
Tamarind paste/ Imly/ Chinchama : 2 tsp
Hinga Uddaka/ Water prepared out of Asafoetida in gummy form : 1 tblsp
(Check how to prepare hinga uddaka at the bottom of this recipe)
OR Hing / Asafoetida Powder : 1tsp
Salt/ Namak/ Meeta : to taste
** Oil as required for frying the sannapolo/ spicy dosa.
** Pick the tender taikilo/takla/ cassia taro leaves discarding the stem portion. Put them in a colander and rinse well under running water. Keep it aside and allow all of the water to drain off well. Now chop them finely and keep it aside ready. Here in all I have used about 2 to 2.5 cups of finely chopped tender leaves. Peel off the outer skin of onions and fine them also into fine pieces. Keep this also ready aside.
** In a mixer grinder add freshly grated coconut, red chilly powder, tamarind paste and grind to a very fine paste. Add the ground paste into a wide bowl. Now add all the ingredients ie rice flour, besan, finely chopped taikilo leaves, onions, hing powder or prepared hing water (I added the water prepared using gummy hing), salt to taste and mix well. Add water little by little and bring the mixture to a loose balling consistency. You should be able to easily pat it on the tava while preparing the dosa’s. I have shared a picture of the batter in the picture collage shared above, plz. check out the same.
** To Prepare Sannapolo : Heat an iron tava/ pan to smoking point, lower the heat, apply some oil on the tava and spread it well. Take a handful of the prepared sannapolo mixture, roll it into a ball loosely, put it on the tava and gently press it down to pat it equally to form a small round dosa. You can add about 4-5 small dosas at a time on the tava or if desired a larger one too (Individual choice) Add a few drops of oil on outer side of all the dosa’s and a few drops on the top and let it cook on medium to low heat.
** Note : You can dip you palms in water if necessary to help in patting the dosa on tava evenly, however be careful as the tava will be hot and water droplets may splutter. If not comfortable with this method, you can use the back of a greased flat vati or tumbler to pat the dosa down evenly, so go ahead and do so.
** Once the bottom side of the dosa is cooked gently loosen it through sides with a flat dosa spatula and flip it over to cook top portion of the dosa. When done remove and keep them on a serving plate. Now continue to remove dosa's in similar pattern until you have finished off all the mixture or the required number of dosa's. If you have excess mixture do not worry store it immediately in air tight box in the fridge and use it on later by thawing for 30 minutes. The mixture remains good for about 24 hours.
** Note : I use a non-stick tava which has seven dents in it and they hold the dosa's in shape equally of same size. You can purchase this from the market as it is readily available. You can check out the picture for the tava in collage shared above. You also get another tava with 3 slightly larger sized dents which can be used too. Again, you can use any tava and use your judgment in preparing even sized dosa's.
** “Taikilo- Piyava Sannapolo (Cassia Taro Leaves- Onion Spicy Dosa)” is done and ready to be served. Tastes best served with rice and dal/saar along with other dishes during meals. Do try out this delicious spicy sannapolo 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. In all this is a very tasty dosa often prepared in GSB Konkani Saraswat homes to be served during meals and almost every amchi loves it very much and have their own choices.
** Note: The recipe for SannaKhotto/ Idly and Sannapolo/ Dosa is same with minute difference in texture of rice added. While for dosa its ground fine, for khotto its slightly coarser. For easier method, I add rice flour to dosa’s and rice idly rava for khotto, trust me they turn out fantastic. Again, tur/ tuvar dal is added in same ground consistency as that of rice, however, I often prefer to substitute it with ground chana dal or besan for faster and easier method. Do check out my previous posts for details.
** For Preparing of Hing/ Asafoetida Water From Gummy Hing : Picture included in the Ingredient Collage shared above. Hing water is prepared by putting a small marble sized gummy hing (available in South Indian Stores) into a glass bottle and adding about a small cup of boiled and cooled water to it. Within a few hours the hing will slowly melt and you will get a thick whitish liquid. This is known as hinga uddaka/ asafoetida water. You can store this in fridge and use sparingly as and when needed. We GSB Konkani Saraswat Community usually prepare the same and keep it in the fridge always and use the same for dal, patrado or any other humman etc. If you do not have the gummy hing or have never used or seen it, check out the picture collage, I have shared the same. Again, if not available, no issues, you can add hing/ asafoetida powder too.
** I am including a common link to all “Sannapolo” recipes shared in the Blog before, plz. browse through for more choice ...
** There are many traditional dishes of “Taikilo” posted in my Blog to which I am sharing a common link below, you may browse through in leisure …
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