Dhoddpatre Thambuli | ದೊಡ್ಡಪತ್ರೆ ತಂಬುಳಿ

Thambuli is a type of raita. You can have this with plain hot rice. Dhoddpatre | ದೊಡ್ಡಪತ್ರೆ 

is a kannada word for a special green leaf vegetable. Its very good for health and it is used in ayurvedic medicine. This leaf also can be home grown. There are only a few types of veggies that can be used specially for this dish. 

Ingredients

• Dhoddpatre leaves - 4 or 6
• Molag / Menasu /Black Pepper - 6
• Jeera / Cumin seeds - 1/2 tsp
• Grated Coconut - 4 tsp
• Curds / Yogurt - 1 or 2 cups

Method

• Wash the leaves.
• Roast the leaves. Do not roast too much just for 2 minutes so that raw smells goes
• Roast jeera, pepper
• Grind the roasted leaves and spices along with coconut and little bit of water make into a smooth paste
• Add curds and salt to taste
• Serve with hot rice

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Avarekaalu Dose / Dosa

Avarekaalu Dose / Dosa

This is one of the tastiest dosa and also my favorite. Avare kaalu is a kannada word in english hyacinth beans, Surti Papdi in hindi. This beans comes in the winter season in karnataka, india. In US, i have always bought this from the frozen section. Almost in every home in karnataka this bean is used to make some tasty dishes (Upma, Idli, Dosa, Sambar etc.,). I have choosen dosa for this bean. Enjoy and do try.

Ingredients

• Avarekaalu / Hyacinth beans /Surti Papdi - 2 cups
• Raw Rice - 2 cups
• Udhina bele /Black gram / Urad Dal - 1 cup
• Grated coconut - 1/2 cup
• Green chillies - 1 
• Coriander leaves - 1 tsp (optional)
• Salt to taste
• Water

Method

• Soak rice, dal for 5 hrs and grind along with coconut, chillies and coriander make a smooth batter ( add water, but batter should be medium thick) . Close the lid and keep it for ferment
• Take a pressure cooker, boiled avarekaalu / hyacinth beans add 1/2 cup of water and salt to taste
• Remove avarekaalu to cool down.
• Add avarekalu to the dosa batter add salt and mix well.
• Heat tava add oil / ghee
• Pour the laddle full of batter into circular motion
• Add oil / ghee in to the dosa. cook till dosa comes into golden brown color
• Serve hot with chutney, pickle

| Copyright © Malas - Kitchen 2009 | | All rights reserved