Kesu leaf Dosa (Colacasia leaves)

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 :

Things Needed :

Kesu Leaves :  8 to 10
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.

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.

Fenugreek Seeds Dosa ( Mentya Dosa).

Methi/Fenugreek seeds dosa is one of the healthy breakfast. Methi/Fenugrik seeds are known as healthy seeds/Beneficial for body.

I have used Rajamudi Rice. It is known as Raja Akki because before only Mysore Kinds were using this Rajamudi Rice. The people who failed to pay the tax were punished. Growing and submitting the Rajamudi Rice grains to the Kings Court was the punishment They worked hard to pay the tax. This particular red rice is the best to use for food.
Fenugreek  Seeds ( Mentya in Kannada language and methi in Hindi , Mentyam in Tamil , ooluva in Malayalam) are good for back pain and it Keeps your body cool.

I Have prepared 3 types of dosas.
1. Plain Methi /dosa
2. Onion Uttappa
3. Sweet Methi Dosa

Fenugreek seeds Dosa Dough :

Ingredients :

Methi (Fenugreek Seeds) : 1/3 Cup.
Rajamudi Raw Rice : 2 cups
Urd Daal : 1 Tablespoon
Avalakki/Awal/Flattened Rice : 1/2 Cup (2 Handful)
Salt : to taste
Water : Required
Oil:  4 to 5 Tablespoons .

Method :

1. Wash and soak Rajmudi Raw Rice , Methi/Fenugreek seeds together. Wash and soak Avalakki/Flattened rice separately. Soak it for at least 3 to 4 hours.

2. Grind it nicely altogether .

3. Remove from the mixi jar/grinder and add salt. Mix it well. Let it ferment well. (Over night).
4. Methi Dosa Dough is ready to Use.
  Plain Dosa :
1. Keep a pan on the fire and heat. Clean the pan with a clean towel. Sprinkle little oil on the pan.
2. Take a ladle full Methi Dosa Dough and spread very little. (Let it be small).

3. Add another 1/2 Teaspoon of oil and cover dosa and cook for 1 minute.
4. Turn the other side and cook for 30 seconds. Dosa is ready to serve.
5. Serve with the side dish you have prepared.

6. Repeat the same with remaining dough.

Lets see the recipe of Onion Uttappa. 

Ingredients :

Dosa Dough : 2 Cups
Onions : 2 (Medium size)
Curry Leaves : 2 to 3 Tablespoons
Coriander leaves :  2 to 3 Tablespoons
Coconut : 1 Tablespoon (optional)
Green chilly : 1
Ginger : 1 Teaspoon

Method :

1. Wash and cut ginger, curry leaves, coriander leaves and green chilly into very small pieces.
2. Remove the outer layer of onions, wash and cut into small pieces.
3. Mix onions, curry - coriander leaves, green chilly, ginger and grated coconut. Keep it aside

4. Keep a pan on the fire and heat. Add little oil on the pan.
5. Add a ladle of Methi seeds dough and spread it little. (Palm size).

6. Put little oil and cut onion mixture. Cover and cook for 1 to 2 minutes.
7. Remove the cover, add little oil on the top and turn the dosa other side and cook for 1 minute.

8. Remove from the pan and serve dosa with the side dish you have prepared.
9. Put a spoon of ghee/butter on the top just before serving. Serve Hot dosa to get the best result.

Sweet Dosa:

Ingredients

Dosa dough 2 Cups
Jaggery : 1/2 cup to 3/4 of the cup.
Ghee : 2 Tablespoons
Oil : 1 Tablespoon

Method :

1. Grate jaggery and powder it.
2. Mix well with Methi seeds dosa dough. Let it melt nicely and combine with dosa dough.
3. Keep a pan on the fire and heat. Add little oil/Ghee. Add a ladle full dosa dough. Press slighlyly with the ladle.

4. Do not spread it so much. Soft dough turns as fluffy. Cover and cook for 1 to  2 minutes.
5. Turn the other side and cook for a miunute.

6. Sweet dosa is ready to serve. Serve with chutney powder or your choice of  side dish you have cooked.

Note: 

The batter should be fermented well to get the best dosas. Adding coconut to onion dosa is optional. You can also use any edible leaves of your choice. Adding more/less jaggery is optional. Use of ghee to prepare dosa is optional.