Cuban jute leaves which are known as Kallangadale soppu in Kannada is typically grown on its own in Malenadu region, either in paddy fields post cultivation of paddy or in the forest areas. I have grown up eating Dosa of Kallangadale leaves. When I recently visited my native, I was happy to find the fresh leaves. Plucked few of them and made Dose.
Plant has many health benefits too. The pounded leaves are used to relieve swelling, the fruits are used to relieve headache, and the root is used to treat rheumatism.
I am sharing the Dosa recipe here with. Next time, when you spot this herb, do pluck few leaves and try this dish.
Ingredients
Rice - 1 cup
Urad dal - 1/4 cup
Fenugreek seeds - 1/2 spoon
Flattened rice / Avalakki - 2 spoons
Cuban jute leaves - 1 medium sized bunch
Salt to taste
Method
Wash and soak rice, urad dal, Fenugreek seeds and flattened rice for about 6 to 8 hours.
Separate out the Cuban jute leaves from stem and wash them finely.
Grind the soaked ingredients along with washed Cuban jute leaves and salt by adding little water into Dosa batter consistency using a mixer grinder. Transfer the contents onto a vessel and allow it ferment overnight.
Heat a Doda Tawa (preferably iron one). Apply oil. Make dosa on it and cover the lid. After 20 seconds, turn it upside down. Cook on the other side.
This nutritious dosa can be served with Chutney or just ghee too.
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