Snake gourd seeds spicy dosa | Poddale beeye Sannapolo

After I posted Ridgegourd skin chutney, it reminded me of another “taste from waste” which my grandmother made regularly. It is these small dosas from the seeds of snake gourds. They are not the dosas that we have for breakfast but had with rice meals and called as sannapolo in Konkani.

There are so many varieties of sannapolos made with onion, cabbage, moringa leaves and many others. Those require soaking and grinding rice and toor dal. But this variety of sannapolo can be made instantly as it uses rava instead.

And anything that can be made instantly becomes instantly my favourite too 😉. What better way to use up the healthy part of this vegetable in a delicious way. A meal of these dosas with upkari and ukde pej (Matta rice congee) becomes a soulful meal for us. Something I can never get tired of. ❤️

Hope you all try this and love it like we do. Happy and healthy cooking!

RECIPE:

Ingredients:

3/4 Cup Snake gourds seeds (I took the core of two regular sized snakegourds)

1/2 inch Ginger piece

3 Green chillies

1/2 Cup Coconut (fresh or desiccated)

1 Cup Rava or Semolina

Salt to taste

Coconut oil to cook the dosa

Step by step recipe:

1. * Wash the snake gourd well and scrape the white skin with a knife.

* Then slice lengthwise and remove the core. Keep it aside.

* Chop the snakegourds to small pieces and keep it in another bowl to make Upkari. (Will share the recipe in notes) Soak 1/4 Cup chana dal for the Upkari for about 30 mins.

2. For the spicy dosa or sannapolo, grind the seeds along with coconut, ginger and green chillies to a slightly coarse paste.

Note: Don’t grind too much or it can taste bitter. Just pulse two to three times so that the seeds are crushed.

3. Add this paste to a bowl. Add rava and salt. With little water, make a thick batter.

4. Heat the dosa pan and make small dosas. Drizzle coconut oil and cook the dosas on both sides till they turn brown and crisp.

5. Remove and serve with rice meals. This is not the regular dosa had for breakfast. It tastes best with rice, rasam or dal and snake gourd stir fry (Upkari).

Notes:

* If the snake gourd seeds are very small and easily crushable with hands, then no need to grind it along with the other ingredients in the mixer. Just mix it with the ground paste.

* While grinding the seeds, don’t grind for too long. Just pulsing is enough. Grinding for too long can cause a bitter flavour.

* The rava that I use is normal upma rava. Since this is a thick dosa, don’t add a lot of water. Just enough water to make a thick batter.

* For the snake gourd Upkari, heat coconut oil in a pan. Splutter mustard seeds and add the soaked chana dal, green chillies and curry leaves. Add chopped snake gourd and hing along with salt and little water. Cook till the snake gourd turns soft. Garnish with grated coconut.

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