Wednesday, August 27, 2008
Chamaku potlalu / Taro leaves Packets Can be prepared in varied recipes . This time when i went to my inlaws home we enjoyed this recipe.
This is our Back yard . We have lot no.of Taro leaves awaiting for us. Nice to See kada.........
This is the Individual leaf.
Preparation :-
- Grind together green chillies , onions , coconut , ginger and garlic to a fine paste.
- Take sufficient amount of besan flour/ bengal gram flour , Add salt and mix the grinded paste . Add little amount of water and prepare it like pakodi batter consistency.
- Pluck Taro leaves Wash them nicely and pat dry them.
- Take a scissor and cut the starting of the stem at the back side of each Leaf.
- Take one leaf and in center put sufficient amount of besan mixture and and pat it uniformly.
- Now start folding the leaf . It should exactly resemble like a packet (potlam) . Anyway Here is the process of folding in 4 different steps. If u r not sure of folding perfect packet then just fold them and tie a thread.
- Do the similar process for all the leaves and set aside.
- Heat a pan /bowl(better use a nonstick pan) add nearly 3 tbsps oil and do seasoning by adding 1 tspn urad dal , 3 dry red chillies , 1 tspn chana dal , 1/4 tspn cumin seeds , 1/4tspn mustard seeds.
- Add ur folded packets carefully . dont stir them using spoon just make the bowl up and down. Put a lid.
- stir them in between also.
- How to know whether they r perfectly cooked or not is a question? for that takeout a packet and check below two things
1. The outer layer Should turn black .
2. The inner layer i.e , besan mixture should turn golden brown.
- If they r done then take them into a serving bowl.
- This goes good with plain rice / sambar.
Plz Leave Ur Comment And Rate My recipe.
Thank U For Visiting My Blog,
Preethi ram.
4 Comments:
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Meeru chala lucky anni fresh veges you get there. Taro leaves mokka chala bavundhi. Nice recipes...........
cheers
rajani
Thx for ur compliements. Wat u said is right we get everything fresh here. My hubby is planning to shift to US . I will always tell him just for food we shall remain here itself.
Thanks a lot for showing this traditional and best dish...but my suggestion is that in place of besan flour if u put Chana dal then it tastes still more yummy....ie soak the dal for halfn hour and grind it not as paste but semi grind it and add the same paste which u have mentioned and the same procedure which u had said.Thanks a lot once agaian.
Mithila Pavani N Jayasree
thanks in advance