Colocasia Leaves Spicy Idly (Muddo) With Rice ~ Bajra.

“Colocasia Leaves Spicy Idly With Rice ~ Bajra / Patrade Panna Muddo Tandulu ani Bajra Ghalnu” ... Muddo is a sort of spicy Idly with the addition of edible leaves or veggies prepared on banana leaves, Jackfruit Leaves baskets, Idly molds, plates or even on badam leaves … Millets are being promoted as healthy food now … Today I gave a little bit twist and prepared muddo with the addition of Bajra and it really turned out soft and awesome … Goes well with Dalitoy and Rice … Yummy Yumz … 

Patrade panna (colocasia leaves / arvi ka patta / vadi ka paan) muddo / Idly / dumplings is a typical Amchi Konkani Saraswat dish prepared almost by as Saraswat Konkani people in their homes. These are steamed spicy dumplings / Idly with the addition of colocasia leaves or with cabbage and onions, prepared on banana leaves, Jackfruit Leaves baskets, Idly molds, plates or even on badam 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, plates, while sanna khotto means that which is steamed in molds 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. 

Millet's are now becoming famous worldwide for its immense health benefits. There are many types of millet and I will be slowly introducing them one by one. Somehow I have not yet adapted to the taste of using millet only as they are a little bit heavier on the stomach and also a little bit bland. The intense use of rice throughout my life has made my taste buts not like anything else. Also rice give the necessary sponginess and bulk to the recipes. In order to make a healthy change, I have started introducing millet partially, by adding in the same along with other ingredients. That way the dish becomes both healthy, taste and suitable to the taste buds of my family. I have introduced it in many recipes and will be doing so now frequently as now I am now getting used to it and have learned to adjust the proportions to be added. Today I added bajra flour to the Muddo / spicy Idly / dumplings. The taste was awesome and the muddo turned out very yumz. Also it gave me the benefit off adding less coconut for the masala. On the whole a healthy option and trust me you will love it. So go ahead and introduce millet into your life. But yes, make small changes and do not go for it in one go. 

For the Preparation of Muddo You will need : 

Colocasia Leaves / Patrade Paana / Arvi Leaves / Vadi ka paan : 6-7 large sized. 

Idly Rava / Rice Rava : 2-3 cups. 

Bajra Flour (Atta) : 1 cup 

Salt to taste 

Oil : to apply for molds.

Masala to be Ground : 

Coconut : 1 cup freshly grated. 

Dried Red Chillies : 10-12 

OR 

Red Chilly Powder : 2 tblsp 

Hing / Asafoetida Powder : 1 tblsp 

Tamarind / Imli : one very small lemon sized ball. 

** Wash, wipe well and then finely chop the colocasia / patrade leaves. Keep them ready aside. 

** Soak 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. 

** Note : If not using Idly rava or if it is not available in your vicinity, do not worry. You can always wash and soak the rice for 2 hrs. Strain well and then grind it to a coarse rava texture and keep it ready for use. 

** Put all the ingredients to be ground in a mixer grinder and grind to a very fine masala with the addition of little bit of water. Do not add in more water add only that much that is necessary for grinding. 

** In a large wide bowl add the ground paste, the chopped patrade leaves, Idly rava or the ground rice, bajra flour and salt to taste. Mix all together adding water only that much how much is necessary. The texture should thick, thicker than that of Idly batter. 

** Note : There should be absolutely no trace of water leaving through the sides if you are going to use banana leaves for steaming and not any molds. 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. I have this time used a large plate with about 2 inch depth. You can use the cooker vessel too. 

** Remember to apply coconut oil to the inside of the mold that you are going to use for steaming. You should always apply oil, as it helps in unmolding the muddo smoothly one’s it is steamed and done. Now add in the prepared muddo mixture into the plate or mold to ¾ level of the mold. Always leave a gap for proper steaming of the idly. 

** Keep the Idly steamer 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 mold in which you added the mixture slowly. If there are two plates or you are using small vati, place the divider plate with holes on top of the mold and place in the other layer of mold. Cover with the lid, increase the heat and cook on high for about 5 mins and then lower the heat to medium and cook all for about 20 minutes. 

** Remove from heat the pedavan / steaming vessel, open up the cover, gently remove the molds with the help of tongs and keep aside for 5 minutes for the steam to pass off. Do be careful when you remove the steamed muddo as you may burn your hand on steam. Let the muddo cool a lit bit before you gently unmold it. Once it has cooled a little bit say for 5-7 mins. run a blunt knife through the rim of the muddo to loosen it and then gently invert the mold on a plate and tap a little bit. The muddo will loosen and flip on the plate. Cut to desired sized pieces. 

** “Colocasia Leaves Spicy Idly With Rice ~ Bajra / Patrade Panna Muddo Tandulu ani Bajra Ghalnu” is now done and is ready to be served. 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. Please do prepare the same and enjoy with your family and friends. You can always prepare the mixture before hand and keep it in the fridge and steam it just before guests arrive and serve them hot. 

** An earnest Request : There are many more recipes of similar type in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it please leave a message in comment section or mail me the same. You can also go to my page (add on the left side of blog) and leave a message and I will try my best to get back to you as soon as possible … Thank you. I have also started a food group by the name "KONKANI DELICACIES" the link of which is posted on the left side of the blog page. Do join us in our culinary journey.