Thursday, March 24, 2011

Idli (Break fast [Mangalore Cuisine]----Soppinna(all type leafy vegetable) / Cabbage Pathrode/Unnde/Dumplings

This is yet another "The Authentic Dish" of Mangalore cuisine.the Name Pathrode came from  pathra and vada.pathra means leaf and vada is spicy fritters.The original leaf used in this dish is Colocasia(kessuvina soppu in kannada) leaf.different part of Indian it is known by different name.

This dish requires lot of effort,but the end result is worthwhile.Also it is very healthy as not a single drop of oil is needed in preparing this and its whole and sole leafy veggie.As here in this part of USA i didn't find this leaf yet in stores,so i did its second version of the recipe.

This recipe is my mother-in-laws favourite.back in India  when at 7 am morning the leafy vegetable street seller /vendor comes you feel like buying all the fresh leafy vegetable at once.And we used to do that too.Then cleaning that all types of soppu is the main big task.finally cutting it up and preparing the batter comes next.By evening we all are set to prepare the final dish.She used to say that its really a very healthy sort as we are using all the types of leafy veggie here and also she used to use less coconut while preparing the one.
My search for the Colocasia leaf here going on,when i will get that one i will post the famous Pathrode recipe,by then try this  Soppina Unde/Dumplings.You can prepare the same as a  spicy cake too.My mom makes the same recipe using cabbage which tastes good too.

Ingredients:
  • 2-4 cups all types of leafy vegetable(palak,methi,dantina soppu,harve soppu,etc)
  • 1.5-2cup dosa rice
  • 6-8 red chilies
  • 3" tamarind /3tsp of tamarind paste
  • salt
  • 2" jaggary
  • 1/2 tsp cumin seeds
  • 1full tsp coriander seeds
  • 1/2 tsp turmeric powder
  • 1/4 tsp hing(asafoetida)
  • 1/4-1/2 cup fresh grated coconut
  • additional ingredient from the actual recipe
  • 2tsp split black gram dal
  • 2tsp cup split green gram dal
  • 2tsp toor dal
  • 2tsp cup chana dal(kadlle belle)
Here in this recipe if  you are not using all types of dal then little more like 1/2 cup coconut has to be used and same way the 2 cups of rice should be used.but as using all sort of dal is Nutritious,so why not use less coconut and instead add dal.Taste wise also not much difference is there with the substitution.

Method:
Clean ,wash and finely chop leafy vegetable. water should be drained completly from the leafs.
Wash and soak raw rice for 3-4 hours.In another bowl wash and soak all the dal together .
Grind soaked dals,cumin seeds,coriander seeds,red chilies,salt,jaggary,hing,tamarind together into smooth paste adding sufficient amount of water.now add the soaked raw rice and grind them coarsely by adding little amount of water needed.finally add coconut and grind it for 2 minutes.the consistency of the batter should be of idli batter.
In actual recipe we use only the raw rice,spices and coconut and grind it into coarse batter.
After the battter is ready add all the cut leafy vegetable in it.In the same manner you can add finely chopped cabbage here instead of leafy vegetable.

Now make medium balls of the mix and put in the greased container which fits in pressure cokker or steamer.steam this for 20-25 minutes till it is cooked properly.keep checking inbetween.
here if you don't want make ball shape ,you can pour it in idli stand too.also one more way of doing it is put the batter in the greased container which fits in the steamer and steam it for 20 minutes.the end product will be like rice spicy cake.

For those who needs little chatpata/oily type they can make dose from the same batter.

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