Dasavala Huvina Saru / Hibiscus Rasam

Ingredients:
20 - 25 Hibiscus / Dasavala
1 - 2 Green Chillies
Pinch of Turmeric powder
Medium grape sized Tamarind
Large grape sized Jaggary
Salt to taste
1 tsp Mustard seeds
5 - 6 Curry leaves
Pinch of Asafetida powder
1 tsp Oil

Recipe:

Separate the petals from hibiscus as shown in the picture below. Cut the green chillies into two halves.

Put tamarind and little amount of water in a bowl. Squeeze it and keep it aside.
Put hibiscus petals, salt, jaggary, tamarind water, turmeric powder, green chillies, around 4 cups of water in a bowl and cook them well by covering a lid.
Put mustard seeds, oil in a pan and heat. Once it starts spluttering, add asafetida powder, curry leaves and keep it for few second and then add it to Rasam. Mix well before serving. It goes well with Rice. It can also be served as soup.

Doddapatre(SaambraaNi) Bajji(Pakoda/Podi)

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.