Palya Thiksani Undi

                             Here is a very tasty & nutritious breakfast / evening snack of GSB’s based around Kochi – Kerala . Using all varieties of leaves – this is easy to make and healthy since it steamed . the leftovers can be tawa fried to a crisp snack too ! So lets see the recipe ! A  variety of leaves can be used for this – the most popular being drumstick ( masingha sange pallo )- , Chopped cabbage ,  chopped arvi leaves ( mande pann ) & a variety of  greens /bhajjis like – sambhar cheera , English cheera, koduvi , methi leaves etc. Here I have used methi leaves .

• Raw rice – 1 cup
• Boiled rice – 2 cups
• Grated coconut  – 1/2 of a large coconut
• Red chilies  – 6-7  as per taste  ( more if you like it spicy )
• Tamarind – a small lemon size
• Turmeric powder – 1/4 tsp
• Hing – 1 tsp as per taste
• Salt to taste
• Leaves – cleaned & chopped ( if needed ) – 2 cups

Method :-

1. Soak the boiled rice for at least 6 hours .
2. Soak the raw rice for about 3 hours .
3. Grind the rices , coconut, chillies , turmeric & tamarind to a  coarse , thick paste .
4. The consistency should be thick like idli batter  .
5. Add the leaves ,hing  & salt
6. You can use the batter straight away for cooking  or grind the previous evening , refrigerate & use in the morning .
7. Grease the vessel and pour the batter in it .pour only upto three fourths of the vessel.
8. Boil water  in a steamer or pressure cooker .
9. Place the vessel in it .and steam on a moderate flame for about 15 minutes .
10. Check for doneness with a tooth pick .
11. Switch off flame if the tooth pick comes clean .
12. Unmould when a little cooler & cut into desired size pieces ‘

Serve hot with any spicy side dish or sauce .