Doddapatre(SaambraaNi) Soppina Raitha

Ingredients:
4 - 5 cups of chopped Coleus Aromaticus / Doddapatre / SaambraaNi
2.5 - 3 cups Curd / Yogurt
2 Green Chillies
Pinch of Turmeric powder
Salt to taste
Pinch of Chilly powder
1/4 - 1/2 tsp Chat Masala
Pinch of Asafoetida powder
1/2 tsp Mustard seeds
1/4 tsp Cumin seeds
4 - 5 Curry leaves
2 tsp Ghee
1 tsp Oil

Recipe:

Clean the Doddapatre leaves and wash them.

Chop them into small pieces as shown in the picture below. Cut green chillies into two pieces.

Put 2 tsp ghee in a thick bottomed vessel and heat. Add chopped Doddapatre leaves, green chillies, salt, turmeric powder and fry them for about 5 mins in medium flame until its cooked.  Keep it aside until it comes to room temperature.

Put cooked Doddapatre leaves, yogurt(If it is sour add required amount of milk), pinch of salt in a bowl and mix well. Sprinkle chat masala and chilly powder as shown in the picture below.

Put musatrd seeds, cumin seeds, oil in a pan and heat. Once it starts spluttering, add asafoetida powder, curry leaves and keep it for few seconds and add the seasoning to Raitha. Mix well before serving. It goes well with Rice / Pulav / Chapathis / Paratas, etc.

Bondada(Bannangayi) Dose / Tender Coconut Dosa

Ingredients:
3 cups White Rice
3.5 - 4 cups Tender Coconut / Bannangayi / Bonda
Salt to taste
Oil/Ghee (Optional)

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

Grind soaked rice, tender coconut into smooth paste by adding required amount of water. 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(optional), cover it in a lid and cook it for a minute in medium flame.

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