KIRLA SANNA POLO
A HOT AND YUMMY KONKANI TENDER BAMBOO SHOOT DOSA
Ingredients (to make
10 numbers):
1) Processed
(for processing instructions, refer to my tender bamboo in Konkani cuisine article) tender bamboo shoots – 75 gm.
2) Cucumber
tree fruit (Bimbul in Konkani, Bilimbi / Irumbanpuli
in Malayalam) – 55 gm.
3) Tor dal
(split pigeon pea lentils) – 100 gm.
4) Raw rice –
100 gm.
5) Grated
coconut – 100 gm.
6) Dry red
Kashmiri chilies – 25 gm.
7) Dry hot red
chilies – 5 gm.
8) Asafoetida
powder – ¼ teaspoon
9) Curry leaves
– 1 sprig
10) Salt – 12 gm.
11) Water – 500 ml.
12) Coconut oil – to grease the pan
To prepare:
Soak the raw
rice and the tor dal together in water for an hour. Chop the processed tender
bamboo pieces (juliennes) to superfine bits. Cut the cucumber tree fruit roughly
into pieces.
Drain the
soaked rice and dal and transfer to a food processor. Tip in the cucumber tree
fruit, the grated coconut and the chilies (both varieties). Grind to superfine
paste in one or two batches using the required water from the premeasured 500
ml. Transfer to a bowl or a vessel.
After grinding
the final batch (but before emptying the food processor), tip half of the
chopped bamboo shoots together with the curry leaves into the food processor
containing the paste and grind for 30 seconds (this increases the flavour of
the polo).
Transfer to the bowl and tip in the
rest of the bamboo shoots. Throw in the asafoetida powder, the salt and the
remaining water and mix thoroughly.
To cook:
Put one or two flat cast-iron pans
(a non-stick pan just won’t do for this dish as it cannot give you the real
taste of the KIrla sanna polo) on high heat. As soon as the pan is hot, pour
and spread a teaspoonful of coconut oil and put a ladleful (75 ml.) of paste in
the center.
Placing the bottom of the ladle in
the center of the paste, turn it in widening circles to make a perfect polo
(thin pancake). Turn down the heat and cover with a cloche. Let the sanna polo
roast slowly.
5 minutes later, lift up the
cloche, dribble a teaspoonful of coconut oil and flip over the polo. Let it
roast slowly for 6 minutes. Flip over
once more and roast for 1 more minute (it takes a total of 12 minutes for the
polo to be done).
Lift up the polo and roast the rest
likewise. Serve hot kirla sanna polos with hot rice and dali toye or tomata saru
or rasam. You will need no other
side dish for a delicious, satisfying meal.
Bon appétit!!!
No comments:
Leave a Comment