Snake gourd seeds savoury dosa is called Poddale Beeye sanna polo in Konkani. Here the tender inner seeds of snake gourd ore retained and prepared with the addition of rice, coconut and chillies into a spicy flavourful dosa.
Ingredients
1 cup dosa rice
1 fistful grated coconut
4-5 dry red chillies
Small chickpea size tamarind
1 bowl tender snake gourd seeds /Paduvalakayi Beeja / Poddale bee
Salt to taste
Oil for cooking dosa
Procedure
Wash rice and soak in enough water for 2 hours. Once soaked, drain all the excess water.
First grind coconut gratings with salt, tamarind and red chillies. Make a smooth paste.
Add the drained rice and continue grinding till you get the rava texture.
Add little water if required. Add the snakegourd seeds and just pulse the mixer grinder. Keep the batter slightly coarse and semi-thick consistency
Transfer it into a bowl. Heat dosa pan, take a handful of the batter and put it on Tawa, press it down to pat it equally to form a small round dosa.
You can dip your palm in water to pat the dosa.
Drizzle with a teaspoon of oil and cook both sides on a medium flame.
Serve hot dosa with rice and dal.
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