Kesu Leaf Dosas are spicy and it is one of the Udupi /Karnataka/India special traditional dish.
South Canara/Udupi /Malenadu areas get the good rains during the Mansoon and these.
Kesu/Colocasia leaves grow very nicely during the rainy season. Though you get these Kesu leaves all around the year, the rainy season leaves are the best to use. Or you need to water it every day to these plants so that it does not get the itching tendency while cooked.
Kesu Leaves are used in cooking in many ways. Udupi style Patrode is World Famous now a days.
The same spicy dough is used here to prepare Kesu Leaf Dosa.
We have " Kesu Leaf Dosa " for breakfast or as one of the side dish with lunch. (like papads, fried fritters).
Lets see the recipe Now :
Raw Rice: 2 Cups
Red Chilly : 6 to 8
Tamarind : 2 Lemon size
Coriander Seeds : 4 Tablespoons
Jeera : 1 Tablespoon
Jaggery : 4 to 5 Tablespoons
Salt : to taste
Coconut: 1/2 Cup
Fenugreek Seeds : 1 Teaspoon
Urd Daal : 1 Tablespoon.
Oil : 1/2 5 to 6 Tablespoons
Turmeric powder: a pinch.
1. Wash and soak Raw rice, Methi seeds, Urd daal for 2 to 3 hours.
2. Grind soaked rice with fresh grated coconut, tamarind, coriander seeds, jeera and red chilly.
3.Add jaggery (just powder it before adding), salt and turmeric powder. (Use very little water to grind).
4. Shift the ground dough to a bowl.
5. Wash kesu leaves and remove the stem (hard) part from behind slowly.
6. Cut the leaves into thin pieces.
7. Mix with the dough and keep it aside.
8. Keep a big pan on the fire and heat. Sprinkle oil
9. Take a handful of the dough and spread it around like dosa.
10. Put a teaspoon of oil and cook on low and medium flame.
11. Turn the other side and cook till its done.
12. Kesu dosa is ready to serve.
13. Serve with butter on the top.
14. We had it with rice and sambar. (Just like fried fritters aside).
15. Repeat the same with remaining dough and prepare Kesu dosas.
Note :
Adding more/less jaggery is optional. Use of tender leaves is a must. One should use proper amount tamarind or it might give out itchy feeling when you eat. Use of byadagi chilly gives good taste and colour to dosa. You can also use cut cabbage, brinjal, onions, potatoes or sweet potatoes, Jeegujje (bread fruit) instead of Kesu leaf. (No need to use so much tamarind if you use these vegetables).
Time : 30 to 40 Minutes. Divide the soaked ingredients in two parts. This helps you to grind the ingredients nicely in to paste. Grind the spices and coconut first till it is powdered. Then add rice and grind. (It helps the ingredients to mix it well).
Time : 30 to 40 Minutes.
Serves : 4 to 5.
South Canara/Udupi /Malenadu areas get the good rains during the Mansoon and these.
Kesu/Colocasia leaves grow very nicely during the rainy season. Though you get these Kesu leaves all around the year, the rainy season leaves are the best to use. Or you need to water it every day to these plants so that it does not get the itching tendency while cooked.
Kesu Leaves are used in cooking in many ways. Udupi style Patrode is World Famous now a days.
The same spicy dough is used here to prepare Kesu Leaf Dosa.
We have " Kesu Leaf Dosa " for breakfast or as one of the side dish with lunch. (like papads, fried fritters).
Lets see the recipe Now :
Things Needed :
Kesu Leaves : 8 to 10Raw Rice: 2 Cups
Red Chilly : 6 to 8
Tamarind : 2 Lemon size
Coriander Seeds : 4 Tablespoons
Jeera : 1 Tablespoon
Jaggery : 4 to 5 Tablespoons
Salt : to taste
Coconut: 1/2 Cup
Fenugreek Seeds : 1 Teaspoon
Urd Daal : 1 Tablespoon.
Oil : 1/2 5 to 6 Tablespoons
Turmeric powder: a pinch.
Method :
1. Wash and soak Raw rice, Methi seeds, Urd daal for 2 to 3 hours.
2. Grind soaked rice with fresh grated coconut, tamarind, coriander seeds, jeera and red chilly.
3.Add jaggery (just powder it before adding), salt and turmeric powder. (Use very little water to grind).
4. Shift the ground dough to a bowl.
5. Wash kesu leaves and remove the stem (hard) part from behind slowly.
6. Cut the leaves into thin pieces.
7. Mix with the dough and keep it aside.
8. Keep a big pan on the fire and heat. Sprinkle oil
9. Take a handful of the dough and spread it around like dosa.
10. Put a teaspoon of oil and cook on low and medium flame.
11. Turn the other side and cook till its done.
12. Kesu dosa is ready to serve.
13. Serve with butter on the top.
14. We had it with rice and sambar. (Just like fried fritters aside).
15. Repeat the same with remaining dough and prepare Kesu dosas.
Note :
Adding more/less jaggery is optional. Use of tender leaves is a must. One should use proper amount tamarind or it might give out itchy feeling when you eat. Use of byadagi chilly gives good taste and colour to dosa. You can also use cut cabbage, brinjal, onions, potatoes or sweet potatoes, Jeegujje (bread fruit) instead of Kesu leaf. (No need to use so much tamarind if you use these vegetables).
Time : 30 to 40 Minutes. Divide the soaked ingredients in two parts. This helps you to grind the ingredients nicely in to paste. Grind the spices and coconut first till it is powdered. Then add rice and grind. (It helps the ingredients to mix it well).
Time : 30 to 40 Minutes.
Serves : 4 to 5.
Innovative ! There is taste and goodness of newness in your recipes.
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