Banana Flower(Bale Hu) Rotti

Ingredients:
1 cup Rice flour/ Akki hudi
1/2 cup Millet flour / Raagi hudi
1 cup Semolina / Bombay Rava / Sanna Sajjige
1.5 cups finely chopped Banana Flower
1 medium sized Onion
10 - 12 strands of Coriander leaves
1 - 2 tsp grated Coconut
2 tsp grated Carrot
2 - 3 Green Chillies
3/4 -  1 cup Curd / Yogurt
Salt to taste
Ghee/Oil
Banana leaves / Aluminium foil / Wax paper

Recipe:
Take 6-7 florets from banana flower.Remove the fiber contents as shown in the picture below using a knife. (No need to remove the fiber contents for inner florets which are almost white in color.) Put water and little amount of buttermilk in a vessel and keep it aside. Chop banana flower into very small pieces as shown in the picture below and put it in a vessel containing buttermilk water. Keep it aside for about 4-5 mins.

Chop coriander leaves, green chillies and onion into small pieces as shown in the picture below. Grate the carrot as shown in the picture below. Remove the chopped banana flower from the water, squeeze and keep it aside.

Put all the chopped ingredients, rice flour, millet flour, semolina, grated carrot, grated coconut, salt, curd in a vessel and mix them well. Add enough water and mix them well. Don't make the dough too thin.

Take one aluminium foil, put 1 tsp of oil and spread it over the foil. Take handful of dough and pat it over the foil evenly as shown in the picture below.

Heat the Tava(Iron Tava preferred) put the rotti upside down as shown in the picture below. Cook it for a minute by covering the lid.

Remove the aluminium foil and put 1 tsp ghee/oil over the Rotti.

Cook other side of the rotti for about 1-2 min in medium/low flame. Serve hot along with any Chutney or Curry / Subji. The above mentioned ingredients will serve 10-12 Rottis.

Cooked Banana Flower(Bale Hu) Chutney

Ingredients:
4 - 5 florets of Banana Flower / Poombe / Kundige / Bale Hu
1/2 cup grated Coconut
Large grape sized Tamarind
Large grape sized Jaggary
Salt to taste
1-2 Green Chillies
2 Red Chillies
1/2 tsp Coriander seeds
Big pinch of Asafetida powder
3 - 4 Garlic pods
1 tsp Mustard seeds
5 - 6 Curry leaves
2 tsp Oil

Recipe:
Take 3-4 florets from banana flower.Remove the fiber contents as shown in the picture below using a knife. (No need to remove the fiber contents for inner florets which are almost white in color.) Put water and little amount of buttermilk in a vessel and keep it aside. Chop banana flower into medium sized pieces as shown in the picture below and put it in a vessel containing buttermilk water. Keep it aside for about 4-5 mins. Remove the chopped banana flower from the water, cut the green chillies into two halves as shown in the picture below.

Put chopped banan flower, green chillies, salt, tamarind and jaggary in a pressure cooker container. Add little amount of water and pressure cook. (2-3 whistles)

Put red chillies, coriander seeds, 1 tsp oil in a pan and heat. Fry these ingredients in medium flame until they give nice aroma. Add big pinch of asafetida powder, 2-3 curry leaves and fry them for about 30 seconds.

Put grated coconut, cooked banana flower, fried red chillies in a mixer. Add enough water and grind it. (If it is frozen coconut, add hot water while grinding.) Transfer this ground mixture to a vessel, add enough salt and water(If required).

Remove the outer cover of garlic pods and mash them. Put this mashed garlic in a pan, add 1 tsp oil and heat. Fry this in medium flame until they turn light golden in color. Add mustard seeds and fry. As soon as it starts spluttering, add pinch of asafetida powder, 2-3 curry leaves and then add it to Chutney. It goes well with Dosas/Rottis/Rice.