Cabbage Kunukku With Dosa Batter/ Cabbage And Lentil Fritters

Babycorn Lolipop

Cheddar Cheese Cookies/ Cheese Board Cookies

Patra/Patrode With Bok Choy Leaves (Alu Wadi)

Patra or Patrode is a simple and healthy snack from western India. It is also called Alu Wadi in some regions. This dish is popular in karnataka too. Different regions, different names same dish. 

In this healthy snack usually the Arbi or Colacassia leaves are used. Spinach leaves can also be used, but they have to be big and thick. Since that variety is not available all the time I decided to give the dish a twist by using a different leaf altogether.  Bok Choy, or Pok choy  is a type of chinese cabbage.  The leaves are thick and nice so I decided to give the Patra a try with these leaves. It was a huge hit in my house and everyone came back for more. 

Since I was making this the first time, I made only a small quantity and with my folks asking for more have promised to make some again very soon. So, what I’m driving at is that if you are one of those people who loves this dish and wait for the Arbi leaves to arrive in the market, well don’t wait. Grab some Pok Choy and try it out. The Pok Choy is closer in taste to Spinach with which Patra are made, if not for Arbi/Colaccssia leaves. 

This is a steamed snack just like the Kothimbir Vadi, it can be fried too of you prefer. I have steamed and pan roasted them.

While you are here check out my other snack recipes like Mirchi Bajji, Semolina Cheese balls, Samosa Pie, Potato Cheddar Bake, Dhania wale Namak Parey and more…

 

Here is the recipe ot Patra with Bok Choy Leaf-

 

        PREP TIME: 15MINS                              COOK TIME: 30MINS

       TOTAL TIME: 45 MINS                             CUISINE: INDIAN

        COURSE :SNACK                                   SERVINGS: 5

        AUTHOR: RAJNI RAM

 

 

 

 

 

Bok choy/ Pok choy 2 heads ( clip leaves carefully, wash and dab dry with towel)

Besan/ Chickpea flour 2 cups

Salt as required

Red chilli powder 1 tsp

Coriander powder 1 tsp

Fennel powder 1 tsp

Turmeric powder 1/2 tsp

Sugar 1/2 tsp

Tamarind pulp 2 tsp diluted in 1/2 cup water or make pulp with Gooseberry size tamarind ball.

Green chilli 1 finely chopped

Ginger 1/2 inch piece finely chopped

Sesame seeds a few 

Kopra / desiccated coconut 2 tsp

Oil 3 tsp for tempering

Directions: 

Carefully cut the leaves from the Bok choy, wash them in water and pat dry. Keep aside. Now in a bowl take the besan and add all the masala powders and salt. Mix well with fingers and now start adding the tamarind water little by little to make a thick paste/ batter. If using tamarind paste add paste along with masalas, mix and then use water to make the paste. The batter has to be smooth and thick that it sticks to the leaves and does not slide off. Now take the leaves, bigger ones. Apply the paste to 3 leaves, and arrange 3 of them over lapping the other as shown in the picture. This is the first layer. On this another 3 paste applied leaves have to be arranged. If the leaves are in different sizes, keep bigger ones below and smaller ones on top. Like this for 3 layers. Now start rolling the leaves from left to right, and as you role more of the paste has to be applied each time you roll the leaf. After rolling completely, apply the besan paste all over the rolled leaf. Place this in a greased cooker vessel.  Repeat for remaining leaves. I made two such rolls.  Place the second roll also in the cooker vessel and keep the vessel in the cooker to steam. Steam for 20 to 25 minutes. Put off the cooker and wait 2 minutes. Now open and cool the steams rolls completely. Once cooled cut them into 1/2 inch thick circles and keep aside. Take oil in a Tava or Pan and heat. Add mustard seeds, Jeera, asafoetida, green chillies, sesame seeds and ginger. When the mustard pops arrange the cut circles on the tava and roast on one side. When it turns a golden brown, flip and roast the other side. Sprinkle some Kopra/ desiccated coconut and remove the Parta off the Tava. Enjoy with some green chutney and chai. Bon Appetit!!!

 

STEPWISE RECIPE FOLLOWS:

 

1.Carefully cut the leaves from the Bok choy, wash them in water and pat dry. Keep aside.

 

 

2. Now in a bowl take the besan and add all the masala powders and salt. Mix well with fingers and now start adding the tamarind water little by little to make a thick paste/ batter. The batter has to be thick and smooth.

 

 

 

3. Apply the paste to 3 leaves, and arrange 3 of them over lapping the other as shown in the picture. This is the first layer. On this another 3 paste applied leaves have to be arranged. Make 3 such layers.

 

 

4. Now start rolling the leaves from left to right, and as you role more of the paste has to be applied each time you roll the leaf. After rolling completely, apply the besan paste all over the rolled leaf. Place this in a greased cooker vessel.  Repeat the process and put both rolls in cooker vessel.

 

 

5. Keep the vessel in the cooker to steam. Steam for 20 to 25 minutes. Put off the cooker and wait 2 minutes. Now open and cool the steams rolls completely. Once cooled cut them into 1/2 inch thick circles and keep aside. 

 

 

6. Take oil in a Tava or Pan and heat. Add mustard seeds, Jeera, asafoetida, green chillies, sesame seeds and ginger. When the mustard pops arrange the cut circles on the tava and roast on one side. When it turns a golden brown, flip and roast the other side. Sprinkle some Kopra/ desiccated coconut and remove the Parta off the Tava. Enjoy.

 

 

 

NOTES:

1. Select leaves which are fresh and big.

2. At the base of the leaf if the stem is hard, make a V shape cut to remove the hard veins.

3. Ensure the batter is thick like a paste or else it won’t stick to the leaf.  Incase the batter turns runny add more besan and adjust spice and continue with the recipe. 

4. While toasting on the Tava take care not to burn them or the taste will change.

 

 

 

Stuffed Kuzhi Paniyaram (Savory)

Kuzhi Paniyarams are basically Lentil and rice batter dumplings. The batter is fermented and then poured into a Paniyaram pan which gives them the shape. Most often in South Indian homes the Kuzhi Paniyaram or Kuzhi appam as we call it is made from the Idli batter itself. When the batter becomes a little sour it is made into Paniyaram. That is because the Idli/Dosa batter is made for a whole week as a quick breakfast or dinner option. So day 1 is Idli, day 2 Dosa and day 3 onwards its Paniyaram and dosa with the batter, as sour Idlis are not that great to taste. However, when I have guests over I prefer making the batter especially for this as it makes the crust crisp and enhances the taste of the Paniyaram to a different level and the texture on the inside of the Paniyaram is lovely.

There are many variations of the Paniyaram batter. It is usually made with Urad dal and rice, Raagi(Finger millet)flour, Jowar(Sorghum) flour, Bajra(Pearl millet) flour, etc can also be used in the batter. The proportions of the Dal and rice also vary from home to home. The Paniyaram batter is used as it is or sometimes, finely chopped Onion, grated Carrots, and other vegetables can also be added.
I have stuffed the Paniyaram with a mashed potato spicy stuffing which tastes wonderful, I have also added finely chopped onions, green chillies, ginger and curry leaves to the batter. This combination of onion in the batter and the Potato stuffing within is a perfect one.
I personally don’t like using the non-stick Paniyaram pan for this dish, as the traditional brass or iron ones give the Paniyaram its crispy exterior. If you have only the non-stick one with you, that’s fine too.
Kuzhi Paniyarams can be served as Breakfast, starters or even for dinner with any chutney.
While you are here please check out other recipes of mine like  Dahi Pohe, Adai,
Kuthiraivali Pongal, Veg Kothu Parotta, Rava Dosa and many more.
PREP TIME: 20 Mins(+4 hrs soak)                    COOK TIME: 40 Mins
TOTAL TIME: 60 Mins                                      COURSE:  SNACK/TIFFIN
CUISINE: SOUTH INDIAN                               SERVINGS: 4
                                                                              AUTHOR: Rajni Ram

 

Here is the recipe of Stuffed Kuzhi Paniyaram–
Ingredients for batter:
Urad dal/black gram(whole without skin) 1 cup
Idli Rice/Boiled rice 1.5 cup
Raw rice(any variety except Basmathi) 1.5 cup
Methi seeds/fenugreek seeds 1 tsp
Ingredients for stuffing:
Potatoes 4 medium(boiled)
Turmeric powder 1/2 tsp
Red chilli powder 1 tsp
Mustard seeds/Rai 1 tsp
Cumin seeds/jeera 1 tsp
Asafoetida 1/4 tsp
Curry leaves a few (finely chopped)
Salt as per taste
oil for tempering and for greasing the Paniyaram pan.
Directions for Batter:
Soak the dal and both rice varieties along with a teaspoon of methi seeds in a huge vessel for 3-4 hours and grind to a smooth paste to a batter of medium consistency(should resemble Idli batter). Add salt, and leave to ferment for 6-8 hours for a perfect texture of the Paniyaram. While grinding add little water at a time, the batter should be a smooth one, but not runny.
Directions for Stuffing:
Boil the potatoes, peel the skin and mash them well. Now in a pan pour some oil and heat. Add the mustard seeds, as they crackle, add the Cumin followed by turmeric powder, red chilli powder, salt, asafoetida and curry leaves. Nicely fry the masala in the oil for 30 seconds and drop the mashed potato into the tempering and mix nicely, so that the tempering is evenly distributed. Cool the mixture.
After it ferments temper the batter with mustard seeds and asafoetida.
Directions for Paniyaram:
Chop Onions, green chillies, ginger and curry leaves finely and add them to the fermented batter and stir well.
Put the Paniyaram pan on the flame and let it heat up. Pour oil into the moulds(if using a traditional metal pan, only the first round will need 1 tsp oil per mould, rest of the batches will need only a few drops). Wait for 1/2 a minute, let the oil heat up, now reduce the flame and with a small round ladle pour 1 scoop of batter into each mould, now take the stuffing little at a time with a spoon and drop it in the centre of the batter. Now cover up the stuffing with  1/2 scoop of batter and increase heat. Drizzle little oil around the corners of each mould, reduce the flame and slowly loosen them from the sides. Now flip each Paniyaram and cook the other side. When done loosen it from the mould and remove it. The crispy and tasty Kuzhi Paniyarams are ready..serve them with Tomato Coconut chutney or Tomato onion chutney. Enjoy. Bon Appetit.
STEPWISE RECIPE FOLLOWS:
1. Soak the dal and rice along with 1 tsp methi seeds for 3 hours minimum and grind to a smooth paste of medium consistency(Idli batter consistency). Add the salt, mix and allow to ferment for 6 to 8 hours.
2. Preparation of stuffing–Boil Potatoes, peel and mash them. In a pan take 1 tbsp oil and heat. Now add the mustard, followed by cumin, turmeric powder, salt, red chilli powder, asafoetida and curry leaves. Fry the masala for 30 seconds and add the mashed potato to the tempering and mix well. The tempering should have coated the potatoes well. Check for salt and spice. The stuffing should be a little spicy.
3. To the fermented batter add finely chopped onions, ginger, green chillies and curry leaves and stir nicely. Temper the batter with mustard seeds, cumin seeds and asafoetida.
4. Now put the Paniyaram pan on the flame and heat. Pour 1 tsp oil in each mould. Once the oil is heated, using a small round ladle, pour 1 scoop of batter into each mould. Now with a spoon drop little of the stuffing in the centre of the batter, now pour more batter to cover the stuffing. Drizzle some oil in the corners and cook for 1/2 a minute. Now loosen the edges of the paniyaram using a fork/ spoon or thin metal wire to flip them around, cook them and remove them from the pan when done. For doneness when you stick the metal wire or toothpick in the centre of the paniyaram, it should come out clean.
(I have included a short video so that you understand the process of cooking the Paniyaram in the pan.)
5. Repeat this process for the entire batter or how many ever you wish to serve, the remaining batter can be stored in the fridge and used to make uthappam.
The Paniyaram is ready to serve. It goes well with all chutneys or just by itself as it has a stuffing. It can be served with Sambar too.
How do make this recipe without a Paniyaram pan?
well, make a thicker batter, and also make small balls of the stuffing. Now take the stuffing and drop it in the batter, use your hands to coat the stuffing with batter and deep fry them in a Kadai of oil.
NOTES:
1. As the recipe involves soaking and fermentation, plan your time. In winters give more time for fermentation.
2. The onion, green chillies, ginger and curry leaves can also be sauteed in oil and added to the batter.
3. If using a nonstick paniyaram pan, I recommend drizzling it with some oil for a crunchy exterior.
4. Only small amounts of the stuffing as to put in the center of the batter, not too much of it.
If you tried this recipe and liked it please comment below. I would love to hear from you.