Have you ever tried cooking with banana flower/baale hoovu or kundige/ poombe (in Havyak & Tulu languages respectively)? There is no doubt it is a super food with rich nutritional values & health benefits. Banana blossom is rich in fiber, minerals, antioxidants and research works show that there is amazing health benefits using these ignored part of a banana plant. Banana blossom is a well known remedy in treating digestive health issues. The rich fiber content & antioxidants improves gut health, lowering blood glucose level, and helps in treating anemia and many more.
It is highly used in some states of India. People of Tamilnadu, coastal Karnataka use this as vegetable and prepare variety of dishes out of it.
Today’s post focuses a great idea to use them in our breakfast in the form of Indian bread called rotti prepared with rice. Basically I got this idea from my sister in law Vinaya Girish who has many such recipes with her.
Now let us read how did I make this healthy & delicious rotti which we enjoyed by pairing with coconut chutney.
Preparation time: 4 hours (soaking rice)
Cooking time: 30 minutes
Serves: 10 rottis
Banana flower – 1 (small), finely chopped (about ½ - ¾ cup)
White dosa rice – 1 cup
Boiled rice/ kuchilakki – 1.5 cups
Coriander seeds – 1 tsp
Dry red chillis – 2-3
Salt – to taste
Finely chopped coriander + curry leaves – 2-3 tbsp
Jaggery – a small piece of gooseberry size (optional)
Coconut oil - 2 tsp
Ghee – for making rotti
- Wash both varieties of rice clean and soak in water for 4-6 hours.
- When rice is soaked and ready for grinding, wash banana flower, chop finely and rinse in water and drain water completely.
- Add 2 tsp coconut oil to the chopped banana flower, mix well and set aside.
- Grind soaked rice, salt, coriander seeds, dry red chillis together. Add jaggery as well while grinding (if using). Add water while grinding, not make the batter runny.
- Now mix, ground rice mix, chopped banana flower, chopped greens well.
- Make the consistency of the batter little thicker that regular dosa batter.
- Heat a heavy iron griddle.
- Apply little oil on top of the hot griddle/tava.
- Spread the rotti/ dosa batter to make rotti of medium thickness.
- Cover the lid and cook on medium flame.
- When the rotti is cooked one side, drizzle ghee on top of rotti, flip it and cook until you see brown spots.
- Make the rottis similar way until the batter is finished.
- Or you can refrigerate the remaining batter and make rottis when needed.
- Serve hot rottis with coconut chutney.
- If you want to make them with white dosa rice alone, you can do that replacing the boiled rice by white rice. I recommend to add ½ cup of grated coconut in this case for softer rottis.
- You can even add chopped onions along with the greens.
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