Amma used to make this sannpollo whenever there was dudhi (bottlegourd) or padwalachi bhaji.(snakegourd). Both my grandmothers firmly believed in using all the edible parts of the vegetables. Sannapollo is one such "Trash to Treasure" recipe.
Sannapollo
Spicy pancakes using seeds
Ingredients
1/2 cup dudhi seeds, roughly chopped
1/2 cup wheat flour
1/2 tsp turmeric powder
1 tsp chili powder
1/8 tsp asafoetida
salt to taste
Method
1. Combine all the ingredients except oil.
2. Knead them together using the moisture from the dudhi seeds. Add some water to make a dough.
3. Pat on a hot griddle/pan. Poke bout 5 holes. Add few drops in those holes. Cover and let it cook on a low flame.
4. Flip and cook till brown spots appear on both the sides.
5. Serve hot with DaliTauy & rice.
Note -
1. Padwal seeds can also be used.
2. Though it's a pancake, it is not served for breakfast or as snacks. It is served as an accompaniment with the daily meal of dalitauy & rice.
3. This pancake is supposed to be very spicy.
4. Instead of wheat flour, 1/4 cup wheat flour + 1/4 cup rice flour can be used.
6 comments:
Wonderful!! I absolutely love these..My mom makes only with Padval seeds, good to know dudhi seeds are used too. I have saved some Padval seeds to try it :)..Hey Meera, this post is coming up as posted on July 17th, u might want to check and update the date.
Dear Meera,
This is a healthy version of sanapolo adapted by your family.
In the actual South Kanara way, grated coconut, red chilles, and tamarind are ground together, then soaked and drained rice is added and ground coarsely.
Finally cut onions and cabbage are added and small dosa are prepared.
It is prepared on the day when veggies are not readily avble.
Some families do not even use onions. In North Kanara they do not even prepare this kind of polp. They have later adapted from the South Kanara people. They add snake gourd seeds. And make it smaller like patties.
This information is written only to avoid confusion to your readers.
Maya:
Thanks. I think there was some problem with the date.
Subhash:
Thanks for sharing your recipe. I appreciate it. You are right about this masala and soaked rice. There is also 3rd version using chana daal too. I will blog about it when I make it!
Hi Meera
It is not channa dal, a fistful of toor dal is also added to the rice.
Some families use only rice, some rice and a little toor dal.
Also forgot to mention, addition of grated coconut, make it more tasty.
I appreciate your efforts to find out abt the cuisine which your grandmother used to cook and keep it alive through your blog.
Keep up the good work !!!
Subhash:
I appreciate your passion about the South Canara recipes. But the one I am talking about IS chana daal sannapollo. I know toor daal and rice combo is added in some recipes including pathrodo but we do not add it. The sannapollo which I was talking about was made using chana daal as the main ingredient.
I am not trying "to find" my grandmother's cuisine, because I do know my grandmother's cuisine. I sure am interested in finding the other families versions and hence I appreciate your efforts about sharing your recipes. Thanks.
Meera, poddalya biye sannapolo is known to me, but with dudhi, wow..yet another addition to my culinary knowledge ! Your sanna polo rocks..this too I have not attempted! :( I was such a crib, I used to insist only peeyava sannapolo! :D I shall get my mom's recipe n share once I m back. Right now m making for lunch, ur moth bean+dudhi curry. :) Tks for the lovely recipes here..shall miss being here on my vacation! C u by mid sep. Bye till then! :)
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