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
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 !
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 !