hredded colocassia leaves cooked with chana dal, peanuts and gramflour.
Preparation Time : 1 hour
Cooking Time : 20 minutes
Servings : 4
INGREDIENTS
Colocassia leaves (arbi ke patte) 8
Split Bengal gram (chana dal) 1/4 cup
Oil 3 tablespoons
Mustard seeds 1/2 teaspoon
Asafoetida a pinch
Fenugreek seeds (methi dana) 1/4 teaspoon
Green chillies, chopped 4-5
Turmeric powder 1/4 teaspoon
Curry leaves 5-6
Peanuts, roasted and crushed 1/4 cup
Salt to taste
Jaggery (gur), grated 3/4 tablespoon
Gram flour (besan) 1/4 cup
Coconut, scraped 1/2 cup
METHOD
Clean the colocassia leaves well and shred them finely. Soak the chana dal for an hour. Drain.Heat oil in a pan, add mustard seeds and let them crackle. Add asafoetida, fenugreek seeds, green chillies, turmeric powder, curry leaves and sauté. Add shredded colocassia leaves and sauté for a minute. Let it cook in its steam for three to four minutes. Add soaked chana dal, crushed peanuts, salt and jaggery. Mix well. Add a little warm water and when ingredients are cooked mash it well. Make a thick batter by adding a little water to the gram flour and add to the mixture. Cook till it thickens a little. Add fresh coconut and mix well. Serve hot.
Preparation Time : 1 hour
Cooking Time : 20 minutes
Servings : 4
INGREDIENTS
Colocassia leaves (arbi ke patte) 8
Split Bengal gram (chana dal) 1/4 cup
Oil 3 tablespoons
Mustard seeds 1/2 teaspoon
Asafoetida a pinch
Fenugreek seeds (methi dana) 1/4 teaspoon
Green chillies, chopped 4-5
Turmeric powder 1/4 teaspoon
Curry leaves 5-6
Peanuts, roasted and crushed 1/4 cup
Salt to taste
Jaggery (gur), grated 3/4 tablespoon
Gram flour (besan) 1/4 cup
Coconut, scraped 1/2 cup
METHOD
Clean the colocassia leaves well and shred them finely. Soak the chana dal for an hour. Drain.Heat oil in a pan, add mustard seeds and let them crackle. Add asafoetida, fenugreek seeds, green chillies, turmeric powder, curry leaves and sauté. Add shredded colocassia leaves and sauté for a minute. Let it cook in its steam for three to four minutes. Add soaked chana dal, crushed peanuts, salt and jaggery. Mix well. Add a little warm water and when ingredients are cooked mash it well. Make a thick batter by adding a little water to the gram flour and add to the mixture. Cook till it thickens a little. Add fresh coconut and mix well. Serve hot.
