Baale Dindu(Banana Stem) Dosa

Ingredients:
3 cups White Rice
9 cups chopped Banana Stem / Bale Dindu
Salt to taste
Oil / Ghee

Recipe:
Soak rice in water for about 4-5 hrs. Wash soaked rice 2-3 times and keep it aside.

Make thin round pieces of banana stem by removing its fibre content as shown in the picture below.

Cut them into medium sized pieces as shown in the picture below.

Grind soaked rice along with sliced banana stem pieces into smooth paste. Add salt and water(if required). (Consistency of the batter should be like that of milkshake.)

Heat the Tava(Iron Tava preferred). Pour a spoonful of batter at the centre, spread it with the back of the spoon to a thin round. Add 1 tsp of oil/ghee on top of dosa, cover it in a lid and cook it for a minute in medium flame. Cook other side of the dosa as well for about 1-2 mins in medium flame.

Serve hot with any chutney or sambar.The ingredients mentioned above will serve 18-20 Dosas.

Baale Dindu Hasi Chutney / Banana Stem Chutney

Ingredients:
5 - 6 inch sized Banana Stem / Baale Dindu

1.5 cups grated Coconut

1 -2 Green Chillies

1/2 cup fresh Buttermilk 

1 tsp Mustard seeds(1/4 for grinding, 3/4 tsp for seasoning)

Salt to taste

1 - 2 broken Red Chilly pieces

5 - 6 Curry leaves

1 tsp Oil

Recipe:

Make thin round pieces of banana stem by removing its fibre content as shown in the picture below. 

Put the chopped banana stem in buttermilk for about 5 mins. Remove the banana stems from buttermilk and put it in a mixer. Add grated coconut, 1/4 tsp mustard seeds, salt, green chillies in a mixer and grind it to smooth paste by adding sufficient amount of water. (If it is frozen coconut, use hot water while grinding.) Add the remaining buttermilk to Chutney and mix well.

Put 3/4 tsp mustard seeds, red chilly pieces, oil in a pan and heat. Once it starts spluttering, add curry leaves and keep it for few seconds and then add it to chutney. It goes well with Dosa, Rice, etc.