Wednesday, September 14, 2016

Colocasia Leaves Spicy Dumplings in Banana Leaves.

Patrade Panna Muddo Keli pannari / Colocasia Leaves Spicy Dumplings in Banana Leaves ........ A traditional method of preparing muddo on banana leaves by GSB Konkani Saraswats …….. Goes well with Dalitoy and Rice ........ Yumz ......

Patrade panna muddu prepared in Kelipan is a typical Amchi Konkani Saraswat dish prepared almost by as Saraswat Konkani people in their homes. These are steamed spicy dumplings with the addtion of colocasia leaves or with cabbage and onions, prepared on Banana leaves. Muddo, sanna khotto, sanna Idly are all the same prepared using different methods while the basic recipe remains the same. Sanna polo is all the same with the minute difference being that the rice is ground to smoother texture to enable removal of dosa without cracks. So you have one item that can be prepared in different methods ….. 

Muddo usually means that which is wrapped in banana or any other leaf and steamed. Sanna Idly as the name itself spells is prepared on vati / moulds, while sanna khotto means that which is steamed in moulds prepared weaving jackfruit leaves. I have posted both sanna Idly and khotto using colocasia leaves before. I have also posted patrade panna muddo before but there I had used badam leaves to prepare them. Today however, I will be posting the simple method of using banana leaves for the same. This is one of the traditional methods used in southern parts of Indian specially Mangalore my home town. The recipe however, remain the same without any changes in the preparation.

Wash, wipe well and then chop to fine pieces 6-7 medium sized patrade leaves. Keep them ready aside.

Wipe the banana leaves with a clean wet towel and allow to dry. Cut them into squares of about 6” x 6” taking care to see that you leave out the thick center stem. Keep them ready aside in all you may need about 10-12 pieces of the same. 

Soak 2 cups of Idly rava (readily available in grocery stores) in plenty of water for 10-15 minutes (Optional, you can use directly too). However, soaking gives it a softer texture, so if you have the time please do so. Drain and keep aside ready. If not using Idly rava or if it is not available in your vicinity, you can always wash and soak 2 cups of rice for 2 hrs. Strain well and then grind it to a coarse rava texture and keep it ready for use.  

Grind to a fine paste 1 heaped cup of freshly grated coconut with 10-12 red Kashmiri chillies and lemon sized tamarind ball with as little water as possible. 

In a large bowl add the ground paste, the chopped patrade leaves, Idly rava, 2 tsp of hing powder and salt to taste. Mix all together adding water only if necessary. The texture should thick, thicker than that of Idly batter. There should be absolutely no trace of water leaving through the sides as we are going to use banana leaves here for steaming and not any moulds. Moulds hold on to the water intact while the banana leaves will not and the masala water while steaming should not leaves / leak through the openings and become a mess and remain uncooked.

Arrange the banana leaves cut to squares in a neat row or 2 rows on table / platform. Take in a large handful of the mixture and put it in the center of each square of the leaves. Leave out about ½” on above and below side. 

Now flip over the left side on top of the mixture and then the right side too. Like an envelope. You can check up on the pictures posted along with the recipe for clear picture. 

Keep the Idly steamed or steaming vessel / pedavan with required amount of water and bring to a boil. When you see the steam passing, keep a flat plate or the divider of the vessel and then place the banana leaves packets one by one neatly on a row, take care to see that you handle the packets gently as the upper and lower sides are open and the mixture should not come out of it. Also be careful of the steam, as a cautionary measure lower the heat to minimum when you place the packets. Also see to it that the upper folded over leaves and placed bottom side as then the packets will get tightly covered and there are no chances of them opening up. 

Once a single row of banana leaves packets are placed cover the steamer with the lid and increase the heat to high and cook for 3-4 minutes, then lower the heat to medium and cook for 10 minutes. Do not keep all the packets in one go as then the muddo will not get steamed withing properly. 

Once the single layer of muddo packets are steamed for 10 minutes, then open the lid, lower the heat and keep the remaining prepared packets over the layer forming another one taken care to see that you keep it perpendicular to the first one. Cover with the lid, increase the heat and cook of 3-4 minutes and again lower the heat to medium and cook all for about 20 minutes. 

Remove from heat the pedavan / steaming vessel, open up the cover and keep aside for 5 minutes for the steam to pass off. Do be careful, then gently remove the steamed muddo one by one and place them neatly on a tray and let them all cool a lit bit before you serve them. 

For serving gently remove the banana leaves and the muddo will be steamed within and intact as a large piece of dumpling. You can either cut them into 2” pieces and serve or as per your choice. 

Just drizzle the muddo on top with coconut oil while serving. We serve it at lunchtime with Dalitoy and Rice. Tastes yummy. 

** Note : If you do not have banana leaves or they are not available in your vicinity, you can prepare the same in moulds too. You can use, Idly vati, large flat vessel, Jackfruit leaves basket, paper cup with jackfruit leaves method or you can put it in a bowl which is covered on the base with jackfruit leaves. Choose any method you prefer. You can check up for similar dishes under the label Patrado/Sanna khotto in this Blog. 

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