Dodda Patre (Sambar Balli) Leaf Bajji.

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.

Jolada (Millet Roti) Rotti

Jola or Millet is a staple food of Indians. Millet is one of the ancient food grain. People of North Canara are expert in preparing Jola/Millet roti. It is healthy and helps to stay long. 

I have used Millet/Jola flour, a little salt and boiling water. 
Let us see some benefits of eating Jola/ Millet in our diet. 
Doctors advise diabetic people to intake jola instead of rice, since it contains lots of fiber and it is gluten free. Anyone suffering from constipation should use jola so that they can overcome their problem of constipation. It is high in protein, rich in nutrients and great energy source for kids and ideal to have Jola in their diet. Jola is packed with vitamins and mineral.
Here I have prepared Jolada Rotti which is the daily diet and North Kannada people are expert in preparing Rotti from Jola. I am sure all age group will love to have this rotti. It can be eaten for breakfast, lunch or dinner with any spicy curry or simply with curd and chutney pudi. 

Things Needed:
Jola (Millet) flour:  2 Cups
Hot water: 1 1/2 Cups
Salt: to taste:
Water: required

Method:
1. Keep 1 1/2 cup/glasses of water for boiling.

2. Let the water boil. 
3. Add millet flour slowly to the boiling water and mix it nicely. 
4. Put off the fire and let it rest as it is for 2 minutes.
5. Mix the flour slowly. (Be careful because it is still hot). Mix it and prepare the dough. Use little normal water if required.  

7. Take a ball size dough kneed it nicely and then flatten a bit with hand. 
8. Keep 1/2 cup of dry millet flour in a bowl. Just dip the small portion both sides.
9. Now roll on with the roller, slowly. Do not put pressure. (The dough will be very soft). 

10. Keep a pan or tava on the fire. Heat. Put the rolled rotti very carefully on the tava. 

11. Press the rotti with a clean handkerchief or a small towel. Turn the other side and cook for 10 seconds. 

12. Now put the cooked roti on a flame and let it cook on both sides (like dry phulkas). Remove from the fire and put it on a plate. 

13. Apply butter  or ghee immediately on the rotti and serve hot Millet Rotti with your favourite dish.

14 Repeat the same way with the rest of the dough. 
15. You can cook roti on tava it self. Put roti on hot tava and press with a spatula slightly. It turns fluffy. Turn the other side and repeat the same. Let the flame be medium. 

16. Serve Hot Jola/Millet Roti with the side dish you have prepared. 

Note: 
Adding the millet flour to boiling water helps the flour to be soft and sticky. You should kneed the dough nicely or it breaks up while rolling. You can prepare flatten roti by using your finger if you are an expert. Do not put any pressure while rolling. It might stick or break. One should handle the rolled roti very gently. 
Quantity : 1 glass of flour =   1/2 cup of water will do.    You can use normal water if you need.

3 to 4 serves.
Time taken : 20 to 30 minutes.