Sunday, August 7, 2016

GHOSALE SANNA POLO (RIDGE GOURD DOSA)

GHOSALE SANNA POLO (RIDGE GOURD DOSA)

One of the vegetables that I use often is ridge gourd, which we call "ghosale" in my mother tongue, Konkani. Elsewhere in this blog, you will find recipes for a Ridge Gourd Peel Chutney and Ridge Gourd Pepper Kootu.

In our Konkani cuisine, we make a spicy kind of dosa which we call "Sanna Polo". This is a side dish served with the main meal of rice and dal. Today's dish is called, "Ghosale Sanna Polo" as it is a dosa in which ridge gourd is used along with the usual batter.

This recipe is adapted from one given by my friend, Vidya Shenoy for which I thank her.




Ingredients:
  • Ghosale, (Ridge Gourd), medium-sized, 1
  • Dosa Rice, 1/2 cup
  • Tur Dal, 1/4 cup
  • Byadgi Red Chillies, roasted, 4
  • Tamarind, small piece
  • Hing (Asafoetida), a large pinch
  • Salt, to taste
  • Oil, to make dosas
Method:

Wash, peel and cut the ridge gourd into roundels of 1/4 " thickness
Wash and soak the dosa rice and tur dal together in adequate water for about 30 minutes
Drain the excess water
Grind together in a mixer the soaked dosa rice and tur dal along with the roasted red chillies, tamarind, asafoetida and salt, using just the required amount of water to a batter of slightly coarse consistency. This batter should not be too thick or thin
Heat the tawa and when it gets hot, dip the ridge gourd roundels one by one in the prepared batter ensuring that they are evenly coated on both sides
Place the coated ridge gourd roundels next to each other to form a circle on the tawa, filling in the gaps between them with the batter
Drizzle oil around the sannapolo, and cook covered on medium flame till it gets crisp at the bottom
Flip the sannapolo and likewise cook the other side by adding more oil
Serve hot as a side dish with the main meal