Palak Rotti.

Palak Rotti is a snack and you can have this Rotti for Break -fast,  dinner  or  as a snack in the evening.

Things needed :

Palak Leaves:  2 cups.
Medium Size Rava : 2 cups
Coconut : 2 Table spoon.
Onion: 2 medium sized.
Green chilly : 2
Ginger : an inch
Salt : To taste
Curd : 1/4 cup.
Oil: 1/2 cup
Coriander leaves: 5 to 6


Method :
Wash and cut Palak leaves in to small pieces. Cut onions , green chillies and ginger also in to small pieces.  Now take a bowl. Put Rava ( Sooji) , curd, cut onions , green chillies , ginger, coconut , salt, coriander leaves and curry leaves. Mix nicely and add required water and leave it for 10 minutes.( The dough should not be very thick and it should be loose).
Now keep a dosa tava on the fire and heat. Sprinkle a tea spoonful  of oil and take a handful of dough and spread the dough like dosa on the tava.  Spread a spoonful of oil on the top and cover with the lid and cook it for  2 minutes. Turn the Rotti and cook it for a few minutes. Serve Palak Rotti with coconut chutney and a spoonful of fresh butter. Repeat the same and cook remaining Rottis.
Note :  The dough should be left it for softening at least for 10 minutes. Can add cucumber instead of  onions. Can add little more chillies if you wish.
10 Palak Rottis can be prepared.

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.