Drumstick Flower Palya with Dosa

Ingredients

For the palya (curry)

• 200 g drumstick flowers

• 80 g drumstick

• 20 g curry leaf

• 20 g chopped onion

• 10 g chopped green chilli

• 5 g chopped ginger

• 10 g fresh grated coconut

• 20 ml coconut oil

• 5 g hing

• 5 g jeera, whole

• 5 g mustard seeds

• 5 g jeera powder

• 5 g red chilli powder

• 5 g coriander powder

For the dosa

• 200 g whole green gram

• 20 g raw rice

• 5 g green chillies

• 10 g ginger

• 10 g coriander leaves, chopped

• salt to taste

• water as required

Method

For the palya (curry)

Wash the drumstick flowers and keep aside.

Cut the drumstick finger size, trim the threads and  blanch and keep aside.

Heat oil in a pan, add mustard and jeera seeds. When mustard cracks, add chopped ginger, curry leaves, chopped onion, chopped chilli, and sauté. Add a pinch of salt and turmeric, add all the washed drumstick flowers and blanched drumsticks. Season with all the spiced powder. Finish with grated coconut, serve hot with dosa or steam rice.

For the dosa

Soak green gram with rice overnight for 8 hours. The next day, drain water and grind it with ginger, coriander and green chilies to a smooth batter, add little water to make it batter consistency.

Then mix in salt, add water if the batter is too thick. Heat the dosa tawa, take a ladleful of batter and spread it thin. Sprinkle olive oil on the sides and cook. Dosa is ready to be served with the drumstick palya.