After around 3 months time I really feel I have forgotten blogging or say feeling like a new blogging kid!!
And as always we toddler Mom’s always have a excuse- The BABY!!! Unlike all times I have started making use of my time along with my Lil toddler. The day starts with her and ends with her…. Cooking something new always happens over the weekends…… As I have HIM at home J and I guess that’s what happens at most of the places!
Maralva Paan means Tree Taro leaves and is commonly found during Monsoon!!
Remember my Monsoon Magic Recipes? This time i couldnt make it But u can have a look Here
And Amma made this one when I was in mangalore during my last vacation!
Here is the recipe for it!
Tree Taro Leave( Maralva Paan) -12
Hoorna (Roasted Black Gram powder/ roasted urad dal powder ) - 1/2 cup
Rice flour - 1 cup
Red chilly powder - 2 tbsp
Hing - a pinch
Salt – as per taste
Water – as required
Coconut Oil - For deep frying ( u can use any other vegetable oil of ur choice but COCONUT oil is the best for this)
Mthod:
Mix hing in water. Mix all the powders and salt to taste using water and make a thick paste.
Wash and wipe the taro leaves dry. Remove thick stalk and ribs of the leaves. Spread one big leaf facing the shine down. Apply the masala over the back(where we have removed the thick stalk) in a thin layer keeping into consideration that the paste is spread over evenly .In the same way place another leaf over it and continue the same. Go on arranging layers to make sufficiently thick roll (it approximately takes 5 leaves) tucking the ends inside like we do in Alu wadi/pathrado. Using a sharp slicing knife, make thin slices of the roll. deep fry in hot oil in medium heat till crisp.
Maralva Paan means Tree Taro leaves and is commonly found during Monsoon!!
Remember my Monsoon Magic Recipes? This time i couldnt make it But u can have a look Here
And Amma made this one when I was in mangalore during my last vacation!
Here is the recipe for it!
Tree Taro Leave( Maralva Paan) -12
Hoorna (Roasted Black Gram powder/ roasted urad dal powder ) - 1/2 cup
Rice flour - 1 cup
Red chilly powder - 2 tbsp
Hing - a pinch
Salt – as per taste
Water – as required
Coconut Oil - For deep frying ( u can use any other vegetable oil of ur choice but COCONUT oil is the best for this)
Mthod:
Mix hing in water. Mix all the powders and salt to taste using water and make a thick paste.
Wash and wipe the taro leaves dry. Remove thick stalk and ribs of the leaves. Spread one big leaf facing the shine down. Apply the masala over the back(where we have removed the thick stalk) in a thin layer keeping into consideration that the paste is spread over evenly .In the same way place another leaf over it and continue the same. Go on arranging layers to make sufficiently thick roll (it approximately takes 5 leaves) tucking the ends inside like we do in Alu wadi/pathrado. Using a sharp slicing knife, make thin slices of the roll. deep fry in hot oil in medium heat till crisp.
Note: Some people tie knots with a thread leaving a inch gap on the roll and then cut. This avoids separation of the mixture and the leaves when fried!
U can also use the Dotted Taro Leaves- chitte paan In Konkani.
Now enjoy this for your Lunch or Dinner!
Yields : 2 rolls and makes around 14 pcs of phodis (now the number of phodis depends on the size we cut it)
U can also use the Dotted Taro Leaves- chitte paan In Konkani.
Now enjoy this for your Lunch or Dinner!
Yields : 2 rolls and makes around 14 pcs of phodis (now the number of phodis depends on the size we cut it)
Signing Off for now!!!
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