Venti Panna /Kalalva Paana /Seasonal Colocasia leaves Sanna Idly

Venti Panna /Kalalva Paana /Seasonal Colocasia leaves Sanna Idly  

• Raw Rice -1 cup
• Thur Dhal-1 fist 
• Grated coconut-2 cup's 
• Tamarind -Tamarind seed size 
•  Dry  red chilles-8 to 10 or according to the taste 
• Hing/Asafoetida - Small piece  
• Chopped Venti pana / Kalalva Paan /Seasonal Colocasia leaves-2 cups 
• Onion ..1 chopped 
• Salt to taste  

Method 

 Soak Rice n Thur dhal for 2 hours .. Grind grated coconut , dry  red chillies, tamarind to a fine paste without adding water . Add in the soaked stuffs and grind to a coarse consistency  (can sprinkle little water if needed ) 
  Remove the batter  add salt   chopped colocasia leaves n chopped onion .Mix well 
 

Grease idli moulds, fill in the batter n steam for 20 mts .

Serve hot with coconut oil .

Note :The soaked Rice n Thur dhal has to be ground  coarsely like rice rawa, cause if its fine then the sanna idlies tends to be hard and sticky  and the batter has to be thick not watery 

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 ,