Baale Dindu Beyisida Chutney / Cooked Banana Stem Chutney

Ingredients:
2 cups chopped Banana Stem / Baale Dindu

1 cup grated Coconut

Grape sized Tamarind

1 -2 Green Chillies

Salt to taste

1 tsp Mustard seeds

1/2 tsp Cumin seeds

1 - 2 broken Red Chilly pieces

Pinch of Asafoetida powder

5 - 6 Curry leaves

1 tsp Oil

Recipe:

Make thin round pieces of banana stem by removing its fibre content and chop them into medium sized pieces as shown in the picture below. Cut the green chillies into two halves.

Put chopped banana stems, green chillies, tamarind, salt in a pressure cooker container.  Add little amount of water and cook. (2-3 whistles).
Put grated coconut, cooked banana stem pieces, salt, in a mixer and grind them into smooth paste by adding sufficient amount of water. (If it is frozen coconut, use hot water while grinding.)

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

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.