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Munne Soppu Rotti (Patrode Type 2)

Before I begin to blabber about today’s preparation, I must apologize something. The recipe involves an edible leaf. And in local kannada language it is known as ‘Munne Soppu’. I did a lot of searching for its global recognition term, but in vain.:(.

SOOOOO SORRY. That was the issue for apologizing.
Now, stare at the image below of Munne Soppu and if possible please identify your self. If no, you can replace with any edible leaves of your choice. Try fenugreek leaves, colocassia leaves, or anything that you pass by in the market, of course fit for human digestive system.

Munne Soppu Edible leaves+Dosa recipe

  • Munne Soppu leaves
  • 3 spoons urad dal
  • Half spoon fenugreek seeds
  • 2 cups grated coconut
  • Jaggery (Two times the size of a lemon)
  • 2 big red chillies.
  • 2 spoon full jeera
  • 4 spoons coriander seeds.
  • Tamarind (one lemon size)
  • Half spoon turmeric
  • 3 cups rice
Soak rice and urad dal in water for about 4 hours.

If you forget soaking, then no worries. Replace rice with semolina/suji. And for urad dal, fry it in oil. Job done easy. :) . You can see the non-soaked recipe of the batter here.

Add all the ingredients into a blending jar.

Munne soppu rotti batter+recipe

Add some water and blend to make a fine paste. Add salt to the blended paste, some more water to thin down the consistency of the batter.

Clean the leaves under running water. Chop them into fine pieces and mix into the batter.
To a hot pan, spread the batter in the shape of dosa. Top it with some fresh butter and cover with the pan lid. Cook for few minutes under low flame.

Once done, turn the pan cake upside down and cook the other side too.

Preparing Patrode+indian recipe

So, this is another type of patrode. The taste this batter delivers is very unique. Just that the baking and cooking styles are different when it comes to preparing patrode.

 Munne Soppe Rotti+indian cooking

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