Ingredients:
25 - 30 Coleus Aromaticus / Doddapatre / SaambraaNi
1 cup Bengalgram flour / Besan flour / Kadle hudi
1/4 cup Rice flour / Akki hudi
1/4 tsp Garam Masala
Pinch of Cooking Soda
Big pinch of Asafetida powder / Hingu
Salt to taste
1/4 tsp Cumin seeds / Jeerige
15 - 20 Ajwain seeds / Oma
1 tsp Chilly powder
Oil
Recipe:
Separate the Doddapatre leaves, wash them and keep it aside.
Take two leaves and place it together face to face as shown in the picture below.
Put rice flour, bengal gram flour, asafetida, cumin seeds, ajwain seeds, cooking soda, garam masala, salt, chilly powder in a vessel. Mix them well by adding sufficient amount of water. (Don't make the batter too thin.)
Keep oil in a thick bottomed vessel and heat. Take each pair of Doddapatre leaves, dip it in batter and deep fry it in oil.
Serve hot along with tomato ketchup.
25 - 30 Coleus Aromaticus / Doddapatre / SaambraaNi
1 cup Bengalgram flour / Besan flour / Kadle hudi
1/4 cup Rice flour / Akki hudi
1/4 tsp Garam Masala
Pinch of Cooking Soda
Big pinch of Asafetida powder / Hingu
Salt to taste
1/4 tsp Cumin seeds / Jeerige
15 - 20 Ajwain seeds / Oma
1 tsp Chilly powder
Oil
Recipe:
Separate the Doddapatre leaves, wash them and keep it aside.
Take two leaves and place it together face to face as shown in the picture below.
Put rice flour, bengal gram flour, asafetida, cumin seeds, ajwain seeds, cooking soda, garam masala, salt, chilly powder in a vessel. Mix them well by adding sufficient amount of water. (Don't make the batter too thin.)
Keep oil in a thick bottomed vessel and heat. Take each pair of Doddapatre leaves, dip it in batter and deep fry it in oil.
Serve hot along with tomato ketchup.
