Venti Panna /Kalalva Paan Sanna Muddo Steamed in Plantain Leaves

Venti Panna /Kalalva Paan Sanna Muddo Steamed in  Plantain Leaves 

• 1 cup -Green Gram ( Moong )
•  2 tsp - Raw rice 
•  2 cups -Grated Coconut 
• 8/10 - Dry red chilies or according to the taste  
• Hing/asafoetida-very tinny piece 
•  Tamarind -Tamarind seed size 
• Chopped Venti pana / Kalalva Paan /Seasonal Colocasia leaves-2 cups 
• Banana leaves -2 
• salt to taste

Method
Soak green gram /moong overnight 
Soak raw rice for 2 hours 
Grind dry red chillies with grated coconut ,tamarind, hing  to a fine paste n then add soaked moong n raw rice n grind to a coarse paste without adding water ( sprinkle water only if required ) the batter has to be thick ... remove the batter n add salt n  chopped colocasia leaves 

Cut the Banana leaves into reasonable size and pour the batter in it ..fold n steam for 20 mts or till done 

Serve hot with coconut oil ! 

Note :
Venti panna/Kalalva Paan  is a kind of Colasia leaves found abundance during monsoon n itch free unlike other varieties of Colasia leaves and the   stem is called venti which is again used to make Amchi delicacies ! 

Instead of colasia leaves one can use fresh methi leaves, drumstick leaves or any type of fresh leaves n can steam it in idly moulds too , if banana leaves are not available !