Sambar balli or Dodda patre is a medicinal plant. From Dodda patre we can prepare chutney, tambuli, mosaru bajji, pachadi and sasive etc. Hear I have prepared Bajji, the fried item and it was yemmy too. I saw this recipe in one of the cookery show in the Telivision. The dish is yemmy and all like it very much. Kids like this since it is fried. Since the leaf inside is cooked, its soft and all age group will like this bajji. Good for the evening snack or the starter in the party.
Things Needed:
Dodda Patre: 8 to 10
Besan : (Channa Powder): 1 /2 Cup
Rice Flour: 1 Table spoon
Chilly Powder: 1 Tea spoon
Salt: as required
Cooking Soda: a pinch
Jeera : 1 Tea spoon
Ingh (Asafoetida): a pinch.
Oil: 1 Cup
Water; Required
Method:
1. Wash Dodda Patre leaves and keep it aside.
2. Put besan and rice flour in a bowl. Add salt red chilly powder and jeera. Mix it nicely.
3. Add needed water. Mix it nicely . The consistency should be like Idly dough.
4. Add a pinch of cooking soda and mix it nicely.
5. Keep a pan on the fire. Put oil and heat.
6. Dip Doddi Patre leaf one by one in the besan - rice flour dough and fry it in the oil. Fry both side of the bajji till slightly golden colour and remove from the oil.
7. Repeat the same with the remaining leaves.
8. Serve with any kind of chutney or ketchup when Doddi Patre Bajjis are hot.
Note: Fry the bajji on the medium heat. The dough should be like idli consistency. You can use little garam masala with chilly powder to give a spicy taste.(1/4 tea spoon).
Serves : 2 to 3
Time : 15 Minutes.
Dodda Patre is known as Patharchur in Hindi, Panikkurukka in Malayalam , Pan ova in Marathi , Pashanabhedi in Sanskrite and karpuravalli in Tamil. Dodda patre soppu is also called as Saviara Sambara.
Dodda Patre: 8 to 10
Besan : (Channa Powder): 1 /2 Cup
Rice Flour: 1 Table spoon
Chilly Powder: 1 Tea spoon
Salt: as required
Cooking Soda: a pinch
Jeera : 1 Tea spoon
Ingh (Asafoetida): a pinch.
Oil: 1 Cup
Water; Required
1. Wash Dodda Patre leaves and keep it aside.
2. Put besan and rice flour in a bowl. Add salt red chilly powder and jeera. Mix it nicely.
3. Add needed water. Mix it nicely . The consistency should be like Idly dough.
4. Add a pinch of cooking soda and mix it nicely.
5. Keep a pan on the fire. Put oil and heat.
6. Dip Doddi Patre leaf one by one in the besan - rice flour dough and fry it in the oil. Fry both side of the bajji till slightly golden colour and remove from the oil.
7. Repeat the same with the remaining leaves.
8. Serve with any kind of chutney or ketchup when Doddi Patre Bajjis are hot.
Note: Fry the bajji on the medium heat. The dough should be like idli consistency. You can use little garam masala with chilly powder to give a spicy taste.(1/4 tea spoon).
Serves : 2 to 3
Time : 15 Minutes.
Dodda Patre is known as Patharchur in Hindi, Panikkurukka in Malayalam , Pan ova in Marathi , Pashanabhedi in Sanskrite and karpuravalli in Tamil. Dodda patre soppu is also called as Saviara Sambara.
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Thanks for the very encouraging and valuable advise..
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Hosa ruchi :)
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This is very much new and interesting. Thanks for linking this to my event. Looking for more wonderful recipes from you.
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Thank You nandoos kitchen
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Will surely post some more recipes to the
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Very intersting event of course.
Nalini Somayaji