“Khubbo- Piyava Sannapolo/ Spicy Clams- Onion Dosa” … sannapolo is a spicy dosa from GSB Konkani Saraswat Cuisine served as side dish during meals … largely prepared using veggies, this time I tweaked and tried it for the first time with the flesh portion of kubbe/ clams … try it; tastes awesome served with Dalitoy (Spiced Tuvar Dal) and SheetHa (Rice) … 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 37 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.
** Coming to Khubbo (Clams/ Tisre/ Marwai) these are shell variety of fish available almost everywhere especially in coastal areas. In GSB Cuisine it is usually used in preparation of ambat or sukke or in addition of leafy veggies like vali (Malabar spinach) while preparing the curry. Preparing dishes using only the fleshy portion is a task as you need to cook and separate the flesh portion the very reason why I prepared only few sannapolo also I was preparing for the first time, so that’s it.
** I would like to mention here that when I browsed on net I found many recipes called dangar using clams, however, I neither wanted to shallow fry or deep fry to avoid excess oil, so decided why not prepare it like sannapolo and rest is there for you to see. Again, in those recipes, the clams were not cooked and the flesh portion was directly used. I was hesitant, so just cooked the same for few minutes. If you are sure of procedure, you may skip the cooking part of the clams and go ahead too.
** There are many types of shellfish found worldwide, these are known as Khubbo (konkani) Cockles/ Clams/ Marwai (in Tulu native language of South Kanana)/ Teesriya (Marathi) or in any other name as per region. Though these are healthy and delicious when cooked, it is a little bit tedious to clean. Clams are nutritional powerhouses packed with essential vitamins and minerals, seafood full of protein, good for proper functioning of body being the building blocks needed for muscle growth and repairs.
** If you like fish and have not tried shellfish, then do so with caution, see to it that they are bought from proper sources. Clean well as they contain plenty of sand and cook properly to make it fit for consumption. Clams contain two shells equal in sized stuck together that need to be first separated. When opened you will notice that flesh portion within sticks to one of the shell only, so many a times one chip is separated and discarded before cooking (Optional) which cuts down on unnecessary bulk.
** If you are consuming for the first time, then just as a piece of advice I would like to suggest that you try eating just a few until assured it suits to your body health to avoid stomach issues. Here I have used only few cooked flesh portion of the clams for the sannpolo (spicy dosa), I preferred cooking them before using in dosa, you may chose otherwise, but I suggest you cook for a few minutes. You may make your own variations by adjusting the spice levels and other ingredients as desired.
** I have already written a lot on this spicy dosa named sannapolo 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 “Khubbo- Piyava Sannapolo/ Spicy Clams- Onion Dosa” … my Style …
** Ingredients :
Flesh of Clams/ Khubbo/ Marwai/ Shimpli : ½ cup finely chopped
Besan/ Chane Peeta/ Bengal Gram Flour : 1 cup
Rice Flour/ Tandla Pitti/ Akki Hudi : ½ cup
Onion/ Piyavu/ Kanda : 2 large finely chopped
Ginger/ Adrak/ Alle’ Paste : ½ to 1 tsp
Garlic/ Losun/ Lehsun Paste : ½ to 1 tsp
Malwani Masla Powder : 1 tblsp
Kashmiri Chilly Powder/ Mirsange Pitti/ Mirchi Tikkat: 1-2 tblsp
Amchur/ Raw Mango Powder : 1 tsp
Dhania/ Coriander Powder : 1 tsp
Jeera/ Cumin Powder ½ tsp
Salt/ Namak/ Meeta : to taste
** Oil (Tel/ Tela) : as required for frying the sannapolo/ spicy dosa.
** I have used the inner flesh of about 25-30 large sized khubbo/ shell fish/ clams/ marwai for this curry, You may adjust accordingly.
** Khubbo/ clams needs to be rinsed well using plenty of water as there is lots of sandy particles in them and is tedious to clean. There are 3 ways of opening the kubbe/ clams which I have shared below ...
** The First Method is to cut open clams with a sharp knife. You have to be careful in doing it as you may hurt yourself if not aware of handling it properly. You can watch some You tube demo for help you understand exact method of preparing the clams. Retain the shell in which the flesh is stuck and discard the other one.
** The Second Method is the easier one. Just put all of the whole khubbo/ clams in a broad vessel after washing well and add 1-2 cups of water. Put it on heat, the minute the water starts to get hot and before reaching boiling point, the shells crack up. Immediately remove it from fire and allow cooling properly. When able to handle the shells remove the empty shell and discard them. Do not throw away the water in which the khubbe/ clams were cooked. Pass it through a fine sieve or cloth to strain off the sand particles if any. This cooked water can be used while grinding the masala and if necessary to add to the cooking curry. Just do not add more water while cooking the shells or else the water will go waste, as we do not need much of it. One cup for 3-4 cups of shellfish is more than enough. Just rinse the retained shells and use it in cooking, simple.
** The Third and Easiest and Best of all Methods Which I discovered accidentally and that which I follow now. This is the method I follow, as it is very easy without any hazels the only hitch being you will need time of say about 24 hours. Just wash khubbe/ clams/ marwai in plenty of water. Drain off all water and put them in a thick plastic/ polythene and fold over tightly. Put this in deep freezer over night or for a day. Remove the frozen clams and put them in a wide dish and pour room temperature water to the vessel to brim level. Cover and keep it aside for an hour. When you check later on, you will find that all the shells would have opened up by themselves. Wash in plenty of water taking care to see that you rinse off all the sand that is within the shells.
** For this recipe I have followed the third and easiest method which is what I follow always. Once the shells are opened and cleaned well, then with the help of a spoon loosen and collect the flesh portion from the clams into a bowl. Wash, drain and add into a vessel with little bit of water and cook on medium heat for 3-4 minutes only. Remove and let cool completely after which drain off water, do not dispose we will use it for batter. Now chop the cooked clams flesh to small pieces and keep ready.
** In a wide mouthed bowl add all the ingredients ie besan, rice flour, malwani masala powder, kashmiri chilly powder, amchur powder, dhania powder, jeera powder, ginger paste, garlic paste, finely chopped onion, salt to taste and toss well. Now add in the prepared and kept cooked clams pieces, required amount of water to bring all together to a tight binding consistency mixture. Do not add excess water as we need to pat it directly on hot tava. Cover and allow to rest for 30 minutes. If desired, you can keep it in fridge for 2-3 hours if required to be prepared at a later times.
** Note : Adjust the spices according to your family requirement. I have used malwani masala powder for this recipe easily available in stores, you may use any spicy masala powder readily available to you like curry masala powders.
** Just before preparing the sannapolo/ spicy dosa check the consistency of the mixture, if too thick and is not to balling consistency or if cracks appear when you bind to a round ball then add some water, if thinner texture then add some rice flour and adjust accordingly. In all we need the texture right to pat it on the hot tava.
** Note : I have shared a picture collage of dosa applied on tava and the process as it is being cooked, check for the texture.
** Now heat a iron tava/ pan to smoking point and then lower the heat, apply some oil on the tava, then take a handful of the prepared clams sannapolo mixture, roll it into a ball loosely, put it on the tava and press it down gently to pat it equally to form a small round circle ie polo/dosa of about 3- 4 inches diameter.
** Note : You can wet your palms with a film of water if necessary, which helps in patting dosa, but be careful as the tava will be hot. If not comfortable, use the back of a greased flat vati or tumbler to pat dosa down evenly.
** You can also add 4-5 small dosas at a time on tava or a just 2-3 medium sized or one larger sized dosa on tava as per individual preference. Add a few drops of oil on outer sides of the dosa’s and sprinkle a few drops on top of it.
** Note : I use a non-stick tava/ pan with 7 dents in it that give equal shaped and sized dosa’s. You can purchase this from the market as it is readily available. You can check out the photo shared above which includes dosa frying method.
** Once the bottom side of the dosa is cooked gently loosen it through the sides with a flat dosa spatula and flip it over to cook the top portion of the dosa. When done remove and serve them hot as they taste best when served hot.
** Remove dosas in similar pattern until you have finished off all the mixture or the required number of dosas. You can keep the excess mixture immediately after prepared in airtight box in the fridge and use it on later too. However, do use the mixture within a 6-8 hours as we have added clams to the same.
** “Khubbo- Piyava Sannapolo/ Spicy Clams- Onion Dosa” is done and ready to be served. In GSB Konkani Saraswat homes, we always serve any type of sannapolo/ spicy dosa during meals with dalitoy (dal) or saaru along with chawal (rice) and it’s one the best combinations. Do try this side dish if you like fish recipes and if clams are easily available in your city, I am sure your family will like it. Do not forget to add a veggie bhaji/ upkari to be served during meals for best of health.
** Sharing below common link to all “Sannapolo” recipes in the Blog, you may browse through and try them too ……
** Sharing a common link below to all "Shell Fish (Clams/ Marvai/ Khubbo/ Tisrya/ Shimplya)" recipes shared in blog below, Please browse through in leisure and do try them out, they are all tasty ....
** Sharing a common link below to all "Fish" recipes shared in the Blog. Please browse through in leisure and do try them out ....
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