This is a recipe mostly done in rainy season. Usually this is made of different kinds of leaves grown in the gardens. Very very good for health. This and Pathrado is a perfect combination. Vandelaga leaves are called Brahmi in Sanskrit and Ekpanni in Konkani. I used watercress when I prepared this here in US.
Ingredients: 1 cup Vandelaga (brahmi) leaves 4-5 green chilles 3/4th cup fresh/frozen grated Coconut 1 tspn cumin seeds 1/2 tspn ghee 1/4 tea spn pepper 1/4 tspn tamarind extract or 1-2 small pieces of tamarind Salt
Method: Heat ghee and fry the leaves till they turn yellowish. Remove from pan and fry coconut(without oil) for 2-3 min. Grind coconut and leaves with all other ingredients. Add salt and serve with rice. (After grinding, it should not be heated).
Serves : 4 Preparation time : 10 min
I learnt this recipe from some book. Everybody makes fun of me when I say we can make potato dosa . But if you try this once, you will never forget the taste!!!. This dosa is a bit hard to take out from pan. So my initial trials were all big disasters. But this dosa was so tasty that I wanted to master this. So after trying it many times, I could make them perfect. The key is to add as much rice flour as required to make them easy to remove from pan.
Ingredients: 1 cup boiled, mashed potatoes 1 cup rice flour 5-6 strands coriander leaves 1 tea spn ginger-garlic paste 2-3 green chillies 2 tbl spn yogurt/curd Oil Salt
Method: Grind all the ingredients(except rice flour). Add rice flour. Mix well and make dosas . Some times, the dosas get sticked to tava . Add more rice flour and try again. I usually serve this with honey or mango syrup( ambe paank ) .
Serves : 2-3 Preparation time : 10min
