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.

Doddapatre(SaambraaNI) Soppina Rasam

Ingredients:
1 bunch of Coleus Aromaticus / Doddapatre / SaambraaNi
Lemon sized Jaggary
1 Green Chilly
1/2 tsp Pepper Rasam powder
Grape sized Tamarind
Salt to taste
2 tsp Ghee
1 tsp Mustard seeds
1/2 tsp Cumin seeds
Pinch of Asafoetida powder
5 - 6 Curry leaves

Recipe:

Clean the doddapatre leaves and wash them. Chop them into small pieces as shown in the picture below. Cut green chilly into two pieces.

Put 1-2 tsp ghee in a thick bottomed vessel and heat it. Add chopped doddapatre leaves, green chilly and fry them for about 5 mins in medium flame.

Put tamarind and little amount of water in a bowl. Squeeze it and keep it aside.

Put this fried leaves in a vessel. Add tamarind water, salt, jaggary, pepper rasam powder and sufficient amount water and bring it to boil. Keep the rasam in medium flame for about 3-4 mins.

Put mustard seeds, cumin seeds and 1/2 tsp ghee in a pan. Once it starts spluttering, add asafoetida powder, curry leaves and keep it for few seconds and then add it to Rasam. Mix well before serving. It goes well with Rice. It can also be served as soup.