Saturday, January 7, 2012



For making the coconut milk:

Ingredients :

1 cup freshly scraped coconut
1 cup of water

Cooking Instructions :

Grind the coconut scrapings with water in a mixer and squeeze as much milk out of this mixture. Store this in a seperate bowl.
Coconut milk can also be prepared after making the batter.

For the Appam batter:

Ingredients :

Boiled Rice - 2 cups
Raw Rice - 2 cups
Urad Dhal - 1/2 cup
Salt to taste

Cooking Instructions :

Soak all ingredients overnight in water for about 5 - 7 hours.
Grind to a fine batter after this.
Next morning, pour the prepared coconut milk into the batter.
Add salt and mix the batter thoroughly.
Pour the batter into the pan (A curved deep iron / non-stick pan) and spread like in a dosa.
Do this carefully as all the batter might settle into the center of the pan.
Let it heat for a while and the serve hot with Coconut Chutney.


Ingredients :

2 Cups - Black gram dhal (Urad dhal)
4 Cups - Raw rice
Salt to taste

Cooking Instructions :

- Soak Rice and black gram dhal (Uradh dhal) separately for 5-6 hours.
- Grind Black gram dhal finely.
- Grind rice to a fine paste.
- Mix both black gram dhal and rice paste.
- Add salt.
- Keep overnight for fermenting.
- Khottes will be normally available in the market especially during festivals like 'Krishna Ashtami' and 'Ganesh Chaturti'. If not it can prepared by fixing together four leaves of jackfruit tree from edge to edge.
- Fill these kottes with fermented batter and steam.


4 Cups raw rice
1 pinch salt

Cooking Instructions :

1. Soak rice in water for about 4 or 4 hrs.
2. Grind the soaked rice into fine paste with lots of water. The batter should be very liquid amlost water consistency. Add salt and mix properly.
3.Heat a griddle or a flat pan to a high temp.
4.Take one ladleful of mixture pour the mixture on the pan and tilt the pan into all direction. Pour 1tsp of oil over the dosa.
5.When done on one side, filp and cook another side for 1 minute.
6. Fold in half and then into quarter. This is how neeru dosa is served.


Pathrode is a popular delicacy hails from Dakshina Kannada and Udupi districts of Karnataka state (India). Pathrado is prepared using taro plant leaves. Taro also known as Colocasia esculenta are highly itchy leaf vegetable. You might experience itchiness in the throat which is common. Itchy is a small price to pay for this delicious food.


8 taro leaves / Colocasia leaves / patra leaves
2 cups idly rice (also know as mallige rice)
2 spoon coriander seeds
1 spoon jeera seeds
1/2 spoon methi seeds
1 cup shredded coconut
tamarind paste
Jaggery - small piece
red dried chilles
salt to taste

You will need a steamer.

Method: Soak idly rice overnight (or at least 6 hours). Grind idly rice along with coriander seeds, jeera seeds, methi seeds, dried red chilles, tamarind, jaggery, salt and water. Don't make it too watery. The consistency should be of thick dasa batter. Now the spicy masala is ready.

Now wash taro leaves properly and pat it dry. With the help of pestle or knife, slightly crush all the veins of patra leaves like the picture below. This will help cook fast and make it less itchy.

Apply a layer of masala on the leaf. Keep another leaf on the first leaf and repeat till you have 3 or 4 leaf stacked. Now roll them. Make sure you apply masala when you roll them and apply batter on top as well.

Once nicely rolled, put them in the steamer and steamed it for at least 15 minutes. Pock a knife and see if the knife catches the batter if it doesn't then its done. If batter sticks to the knife, then boil it for some more time. Allow it to cool down before cutting it into long pieces.

Once boiled, there are two ways we eat it. Pan / iron skillet fry or by seasoning it. I am sharing the one with pan fry here.

Grease pan the pan / skillet. Place the long cut patra on it and fry it till they are crispy and well fried. Transfer it to serving plate and eat it when hot. There are no chutney or any side dish for it. It tastes good if you like a food that is totally different than the ordinary.

Helpful hints: Never drink water after having this food for at least half hours. Drinking water might make it more itchy if you already have itchy throat. Please sure lot of tamarind, red chilles and salt ... more than you normally use. These leaves absorbs salt, tamarind and red chillies so such that you would be amazed. If you use less then it spoils the whole taste of it and also makes it more itchy I believe. All the best!

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