Saturday, November 1, 2008


Mauma used to make this sannpolo whenever there was tender Karela seeds ( white spongy insides which have not formed seeds yet)or paddole seeds. I loved this roasted dosas and havent had sannapolo's as good as Mauma made since I was alittle girl.


1/2 cup karela/snakegourd seeds, roughly chopped
1/2 cup rice , soaked
2 tbsp coconut
7-8 red chillies
2 pinches hing
salt to taste

Grind coarsely the rice ,red chillies,coconut and salt.
Add chopped seeds and hing.
Pat on a hot griddle. Poke bout 5 holes. Add few drops of oil in those holes. Cover and let it cook on a low flame.
Flip and cook till you see brown spots on both the sides.
Serve hot with DaliThoy & rice.

After posting this recipe..........a friend mentioned the use of coconut and lack thereof in my
After a emergency India call, had to make the correction and add the most important ingridient so here's to u my friend........2 TBS COCONUT.

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