“Poddale” in Konkani is Snake Gourd which is called Chichinda or Padval in Hindi, Podalangai in Tamil and Padavalakai in Kannada.
You may be surprised to know that we Konkanis make use of the snake gourd seeds as well. We make dosas using these seeds provided they are tender. I believe this dosa is made in Tamilnadu too.
The amount of red chillies you use depends on your preference. Please note that these dosas do not require chutney as an accompaniment. They themselves are spicy and form a side dish to the meal of rice, dal etc.
You may be surprised to know that we Konkanis make use of the snake gourd seeds as well. We make dosas using these seeds provided they are tender. I believe this dosa is made in Tamilnadu too.
The amount of red chillies you use depends on your preference. Please note that these dosas do not require chutney as an accompaniment. They themselves are spicy and form a side dish to the meal of rice, dal etc.
Ingredients:
- Seeds of the Snake Gourd, 1/2 cup
- Raw Rice, 3/4 cup
- Coconut, grated, 2 tsp
- Red Chillies, 4-5
- Tamarind, size of a tamarind seed
- Asafoetida (Hing) powder, a large pinch
- Salt, to taste
- Oil, to make dosas
Method:
- Slit the snake gourd vertically and collect the seeds
- Wash and soak the rice for at least 1 hour and drain
- Grind together red chillies, coconut gratings, tamarind, asafoetida powder, and the snake gourd seeds with a little water to make a fine paste
- Add salt to taste
- Add water (if required) to make a batter as you would for making dosas
- Heat a tawa and make dosas, adding oil as required and flipping them on both sides till they are done.
- Serve hot
Konkani Khann Anik Jevan 