Dodda Patre (Coleus aromaticus) Tambuli & Rava Vada

Dodda Patre or Sambara bally is a small herb, and used as home remedy for cold and cough, and also in the south indian cooking. Tabuli or  tampina Huli ( gravy ) means the food which helps to   keep the body cool. Gravy, which is prepared using these leaves is eaten at the begining of our lunch normally. Hot rice and tambuli is a great combination, and it helps to digest your food easily. Tambuli is one of the side dish and served first while serving. Tambuli is one of the traditional dishes of  South Kenara.

Remedy for cold using Doddapatra/Sambara Balli

Dodda Patre leaf is used for cold and cough. Take 2 to 3 leaves, heat a little and squeeze out the juice, mix this juice with salt or honey and have this dodda patre juice for 2 to 4 times a day. 

Recipe

Here is a recipe of Dodda patre tambuli and from that tambuli I have prepared Rava Vada which is a fried yemmy item.  I am sure every one will love to have the tambuli as well as the Dodda patre Rava Vada too. We can have Rava Vada as snack or even during lunch or dinner time.

Dodda patre or Sambara Balli Tambuli
Things needed :

Dodda Patre leaves : 8 to 10 

Jeera : 1 Tea spoon

Pepper pods : 4 to 6

Green chilly :1 

Ghee: 1 Tea spoon

Curd : 1 Small cup

Salt : to taste

Curry leaves : 5 to 6 leaves

Coconut 1 Table spoon

Ingh : a pinch

Method :

1. Wash and keep the dodda patre leaves aside. Grate coconut.

2. Keep a small pan on the fire. Heat and put 1/2 tea spoon of ghee. 

3. Add 1/2 tea spoon of jeera and pepper to the ghee. Let it turn little brown.

4. Add washed dodda patre leaves, green chilly and fry them for 2 to 3 minutes on low flame.

5. Put off the gas and shift the fried mixture to a plate.

6. Now add coconut, salt and ingh to the mixture.

7. Grind this mixture with very little water till paste and remove from the jar.

8.  Add curd to the ground mixture and mix it well.

9. Keep a pan on the fire. Add remaining ghee. 

10. Add jeera and curry leaves to the ghee and fry for 5 seconds.

11. Put this jeera curry leaves mixture to the Ready Tambuli.

12. Serve Tambuli with Hot rice.

Note :

Do not over fry jeera and the pepper pods. Do not add more coconut. You can add butter milk instead of curd. You can add at least 1/2 cup of water to the tumbuli. Usually Tambuli is prepared with savoury  butter milk. You can also use thick curd and mix the mixture and use it as Raitha for chapatis. 

Time : 10 minutes

Serves : 3 to 4

Rava Vada: 

Things Needed : 

Dodda patre Tambuli : 1 Cup

Rava (Samolina) : 2 Cups (Medium size)

Salt : to taste

Jeera : 1 Tea spoon

Oil : To Fry

Ground Nuts : 2 Table spoons  (optional)

Method : 

1. Take a big bowl and mix rava, tambuli, salt and jeera and roasted ground nuts.

2. Add a spoon of oil and mix it nicely. 

3. Prepare the dough. (Poori dough consistency)

4. Divide the dough in to small portions.

5. Now keep a pan on the fire and heat.

6. Add oil and heat.

7. Take a small portion of the dough and pat on your palm .

8. Put this patted vada in hot oil and fry on both sides.

9. Fry them on medium flame. 

10. At time you can fry 3 to 4 Rava Vadas

11. Repeat the same with remaining dough.

12. Serve this  hot Vadas with chutney or Ketch up.

Note:

You can also use cut onions if you wish. I did not. You can also add more oil to get them crispy. Heat 3 table spoons of oil and add it to rava, and rub rava with that oil and then add tambuli to rava. Mix it well and prepare the dough. Do not keep the dough for resting once you mix tambuli.(It absorb more oil).  You can also dry grind roasted ground nuts. I added as it is.

Time : 20 minutes
Serves : 3 to 4

Sambar Balli /Dodda Patra leaves

Akki Rotti (Rice Flour Roti)

Akki (Rice) rotti or Ubbu rotti is bit difficult to prepare and I feel it needs lots of experience like practice makes perfect.

Usually this rotti cooked on the tava first, when it is half done it is to put on the charcoal fire and it fluffs up like pulka. thats how it got its name Ubbu Rotti. Now a days it is easy since, we have all the modern facilities like gas.  I have tried this rotti only cooking on the tava.
Akki (rice) is a palate food of South Indians. People eat rice and rice items most of the time. They also prepare different types of rice items like, Idly, dosas, rotti, different types of rice items like the list go on. I liked this perticular Rotti since it has no oil and its healthy and yemmy. Its not at all heavy.
Rice is a great source of complex carbohydrates which give us the energy we need. Brown Rice contains all the amino acids essential for building and maintaining muscle tissue and make upanti bodies, enzymes and hormones. Brown rice help to reduce the bad cholesterol, brown rice contain oil in its outer layerand this help lower bad cholesterol.
This recipe of Akki Rotti is with minimu ingredients and can be eaten for breakfast, lunch or for dinner. I am sure with Your favourite side dish, Akki rotti will steal every one's heart and bring smile and happy tummy too.

Things Needed :

Rice flour : 2 Cups
Water : 2 Cups
Ghee : 1 Tea spoon
Salt : to taste

Method :

1. Keep water for boiling.
2. Slowly add the rice powder to boiling water and mix it nicely till it thickens.

3. Now put off the gas and shift the mixture to a bowl.
4. Kneed the rice flour dough nicely adding a tea spoon of ghee.

5. Now divide the dough into small portions.
6. Take a small portion and make as a ball.

7. Keep 3 to 4 table spoons of dry rice flour in the bowl.
8. Now touch the ball size dough with dry flour.
9. Roll this like a chapati gently with the help of roller.

10. Take this rotti and put it on the tava and cook . It raises like Pulka.

11. Turn the other side and cook for  10 to 20 seconds.

12. Akki rotti is ready to serve.
13. Repeat the same with remaining dough.
14. Serve Hot rotti with a spoon of fresh ghee on the top and the side dish you like.

15. We had this rotti with coriander, coconut Chutney.
Prepare Coconut coriander chutney with  grinding coconut, coriander leaves and green chilly, salt and a pinch of ingh (Asafetida) with required water. Give a mustard and curry leaves spurt.

Note : You can also cook half done roti on the gas. But I did not. The rice powder quality also matters. You can add little water if the dough is very hard and brittle while rolling the roti.
Serves : 2 to 3
Time : 40 minutes.