Arbi bondas

Ingredients

rice washed and soaked  1 cup
udad dal washed and soaked 1/2 cup
green chillies to taste
arbi leaves washed and finely chopped 1/2 cup
fresh coriander leaves chopped 2 tbsp
hing  1/4 tsp
salt to taste

Method
grind rice and dal adding as less water as possible to a thick paste with chillies
remove, add hing, salt, leaves, mix well
heat oil in a kadai/ pan, take small portions in your hands, put in hot oil carefully, fry till golden brown, drain well, serve hot with chutney/ ketchup

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( colocassia) Arbi-dal fry

Ingredients

chana dal soaked 1 cup
arbi leaves washed and chopped  1/2 cup
green chillies 3-4 or to taste
oil 2-3 tbsp
salt to taste
mustard seeds 1/2 tsp
hing/ asafoetida  1/4 tsp

Method
grind the dal with as little  water as possible to a paste, adding chillies, then add the leaves and grind, adding hing,  remove, add salt, mix well
put the mixture on a greased plate, steam for 12-15 minutes in a cooker/ vessel
remove, cool, cut into big pieces and grate or once luke warm mash it well with your hands or spoon
heat oil in a heavy pan/ kadai, add mustard seeds, once ti crackles, add the mashed mixture, mix well, keep it on low flame to fry according to your taste
this will go well with rice and dal/ rasam/ sambar

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PATREL OR COLOCASSIA( Arbi) LEAVES ROLL

INGREDIENTS
colocassia leaves  8
wheat flour   1 cup
rice flour  1/4 cup
salt to taste or 3/4 tsp
banana mashed 1
oil as needed
tamarind juice thick  3/4 cup
jaggery/ gur  2 tbsp

For Masala Paste

dry red chillies  3
green chillies  3
ginger small piece
garlic  3 cloves
cumin seeds  1/2 tsp
turmeric pdr  1/4 tsp

Method
 mix all the ingredients except leaves & oil
make a soft dough, which can be spread  on leaves.
wipe the leaves clean, put leaves face down on the table/ kitchen top
spread lightly with oil, spread a thin layer of dough
place another leaf on top & repeat the process
thus, make a pile of 4 leaves.
fold in the edges, then roll them tightly
tie with a string.
make another roll, with remaining leaves in the same way.

steam the roll for about 5-7 minutes, cool, cut into round strips of about 1 1/2"thick.
heat oil in a flat pan, shallow fry the rounds few at a time, till crisp on both sides.

this can be eaten with any rice preparation, or as a snack too.