Doddi Patre or Sambara Balli - Tambuli

DoddiPatre or Sambara balli is a herb plant. The leaves of this plant has many medicinal values, like when you have cold  or throat pain , you can just eat one or two leaves with little salt inside it. It purifies the blood too.  This perticular dish is a side dish and usually served in the beginning of the lunch goes very well with rice.

Things Needed: 

Sambara balli Leaves: 15 to 20

Butter Milk : 2 cups.

Salt :  required.

Ghee : 1 Tea spoon.

Jeera ( Cumin seeds ) : 1/2 Tea spoon.

Pepper Seeds : 5 to 6.

Ingh( Asofetodia) : a pinch.

Red Chilly : 1 

Coconut : 1 Table spoon

Method: 

Wash and keep the leaves aside. Now keep a pan on the fire. Put ghee and heat a bit. Add jeera and pepper seeds, and red chilly and fry for 20 seconds. Add the sambara balli leaves and fry nicely till the colour change or till its little soft. Add ingh to it and remove the mixture from the pan. Leave it for cooling.

Now grind the fried mixture with fresh coconut and little butter milk nicely . Put the ground mixture in a small bowl. Add salt and remained butter milk or curd. Mix thoroughly  and make it more liquidly. Serve this dish in the beginning of the lunch. You can also add  little fried jeera and curry leaves just before serving . 

Note : Fry the leaves on low flame till soft. You can also avoid coconut if you do not like it. But coconut will give a bind to the ingredients and taste better. 

Rava - Raagi spicy Dosa.

Rava or rave means samolina. Raagi is called finger millet in English.  We can prepare this spicy dosa for break fast or we can have as snack in the evening. Not much of time consumed to prepare this dosa.

Things Needed :
Rava ( Samolina ). 1 Cup. ( Medium size ).
Raagi powder :  2 cups
Rice Powder : 2 Table spoons.
Rasam Powder : 1 Table spoon.
Chilly Powder : 1/2 Tea spoon.( Optional).
Salt : to taste.
Coconut : 2 Table spoons.( Optional ).
Oil : 3 to 4 Table spoons.
Water : Required water.

Method:
Mix rava , raagi and rice powder.  Add rasam powder, chilly powder and salt to it. Add grated coconut.
Mix nicely and add required water and prepare dosa dough and keep it for 10 minutes.
Keep a dosa pan on the fire and heat. Sprinkle 1/2 tea spoon of oil and prepare dosa . Leave it for 1 minute and turn the dosa and cook other side of it. Prepare dosas with the rest of the dough. Serve this dosa with jaggery or honey or with desired chutney. Put  little ghee on the top of dosa while serving.

Note : You can also grind coconut and rasam powder together and mix other ingredients and prepare dosa . Can use ghee instead of oil. Rasam powder can  be prepared by roasting 2 table spoons of daniya ( coriander seeds),  1/4 spoon of Methi ( fenugric seeds), 1/2 a spoon of jeera ( cumin seeds) and 4 to 5 red chillies.( Use badagi chillies to get the colour and good taste.) Roast separately on low flame and powder it when it is cooled.  Prepare dosas on medium heat to get the good result.

Serves : 3