Patrade panna Muddo / Colocasia leaves dumplings prepared on Badam leaves ......
Muddo again is a famous GSB / Saraswat dish. This can be prepared with different varities of leaves or vegetable. I have already posted patrade panna muddo / khotto prepared on jackfruit leaves basket a few days before. I have also posted cabbage onion khotto which is similar to muddo the only difference being the method of preparation. Generally that which is prepared in baskets made out of jackfruit leaves are called khotto while that which are prepared spreading in layer on leaves are called muddo. Many people call them in different names many a times. Some call spicy ones made with leaves or vegetables as muddo and Idly prepared in jackfruit leaves basket as khotto. So generally there are two varieties those that are prepared in baskets and those that are prepared in leaves. There are many types of leaves used for making of these like, banana leaves, turmeric leaves, badam leaves etc. The leaves should be thick in variety and must hold the steaming method well. Do not use any leaves that are available to you without the knowledge of there compositions. They may turn out disastrougs. Use only those leaves which you are sure off.
Method of preparing Patrade panna muddo : Wash and let drain off the water from the patrade / colocasia leaves. Finely chop the leaves and keep them ready. You should have about 4-5 cups of them.
Grind to a fine paste 1 heaped cup of grated coconut, 10-12 red chillies, lemon sized tamarind with 2 tsp of hing powder. Tamarind is added a bit more than usually used, as it has the property of destroying certain itchiness of the patrade leaves which otherwise does not become edible. Also If adding water prepared out of gummy hing add 2 tblsp of thick water. If using the gum type hing directly, then just fry it a bit in little oil and then add while grinding. Do not add much of water, just enough to grind. Remove in a large bowl.
Soak for 5 minutes and drain of the water of 2 cups of Idly rava (available in grocery stores). Add this to the bowl in which ground paste is added. Add in the chopped patrade leaves and salt to taste. Mix all together into a smooth dough type consistency which forms into ball when rolled in hands. As we are preparing it in the leaves, it is necessary for the mixture to be thick so that the water does not leave from the sides while steaming. That is why the mixing should be thick enough and hold together in a binding ball consistency.
You can prepare these in banana leaves too. However, here I have prepared them on Badam leaves. Just trim off the top side of the leaves. Wash and let the water drain off. Arrange about 12-15 leaves in a row. The smooth side below and the vein side above. Add a handful of the mixture vertically on the leaves and then fold them over as shown in the pictures attached.
Meanwhile keep a Idly steamer with required amount of water to steam on full heat. Once it reaches the steaming point lower the heat to minimum and arrange the prepared muddo’s one by one placing closely to each other while taking care to see that the opening side of the folded muddo is place upwards.
Cover the steamer and steam, bringing the steamer to a full steam once again, then lower it to medium heat and steam for 15-20 minutes. Remove the lid and let the steam pass off for sometime before you gently remove the muddo / dumplings from the steamer. Be careful as the steam may burn your hands. When cool enough to handle gently remove in a broad plate and let cool a bit.
Serve topped with coconut oil during lunch time with dal-chawal-bhaji.
Note : If all the muddos do not fit within the steamer in one layer, do not place the second layer changing the angle a bit immediately. Let the first layer of laid muddo steam for 5-7 minutes before you arrange the second layer. As if you keep them all together sometimes the some of the muddos may not steam properly if the steam does not pass properly among all the laid muddos.
** For the recipe of Patrade panna khotto / Muddo please follow the link given below .....
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