Tajank Neer Dose | Tora Leaves Recipe | Taikilo Recipe – Kotians Passion

Tajank Neer Dose | Tora Leaves Recipe | Taikilo Recipe – Kotians Passion

Tajank Neer Dose | Tora Leaves Recipe | Taikilo Recipe with a detailed photo and video recipe. Tajank neer dose is a crepe made using the tender leaves of Cassia Tora/chagatte soppu/tajank and rice with the goodness of fresh coconut gratings. This tajank neer dosa or crepe is rich in fibre, high in nutrition and full of flavours and loved by everyone.

Microgreens and wild edible plant leaves have gained popularity in recent years and are sold as healthy food in restaurant tables and supermarkets but for ages, it is a part of a daily diet for many in villages. Cassia tora is the one such plant that is considered as a weed or wild plant which contains nutritional goodness and also medicinal benefits. The shoots or tender leaves are consumed in the monsoon and winter season as healthy food to warm up one’s constitution, boost immunity and prevent and protect the body from climatic infections and diseases.

cassia tora

Cassia tora or Senna Tora is a dicot legume plant in the subfamily of Caesalpinioideae. Its most common English name is Sickle Senna or Sickle Wild sensitive-plant. Other common names include sicklepod, Tora, coffee pod. It is called chagate soppu, togate soppu, tagatte soppu in Kannada and sajank or tajank sappu in local (tulu) language of our Coastal Karnataka region. The plants appear after the first monsoon rains and continue to grow till November. Only the tender leaflets of the top two branches of each cassia tora plant are used in dishes. As tora leaves mature they tend to get bitter in taste.

Growing up in the village of coastal Karnataka my memories of the monsoon is very nostalgic. During the monsoon everywhere around us was covered in a carpet of green. We can see a lot of new weeds and plants grown in open spaces. As children, it was often our task to scout for monsoon greens. Identifying where the best place to start plucking the greens from, know the edible from the inedible, befriend the tendrils and shots so we know when they were ready to be plucked. One of the green I remember plucking for several monsoon delicacies was ‘tajank soppu’ (cassia tora). Quite a favourite with Mangaloreans.

taikilo recipe

As the thagate soppu available plenty in monsoon. We do prepare so many mouth-watering delicacies like tagate soppu pathrode, tajank neer dose, tajank vade and tajank pelathari upkari. In this post, I am sharing the recipe of dosa or crepe made using the tender leaves of cassia tora/chagatte soppu and rice with the goodness of fresh coconut gratings. The batter does not require fermentation and you can make the dosa instantly or store the batter in your refrigerator and can use it when required. The consistency of the batter can be adjusted by adding the required quantity of water to make neer dosa or regular dosa. This dosa or crepe is rich in fibre, high in nutrition and full of flavours and loved by everyone.

Finally, I would like to highlight my other Mangalorean cuisine collection with this post of the Tajank Neer Dose. It includes recipes like tajank sukka, menthe ganji, tetla recipe, kudu basale saar, pineapple sasive, wild mango curry, pathrode gassi, kaadu peere sukka, harive soppu palya, kembal pickle, mushroom sukka, huruli chutney, thimare tambuli. Further, I request you to check my other recipes collection like,

Recipe card for Tajank neer dose:

Tajank Neer Dose | Tora Leaves Recipe | Taikilo Recipe

Tajank neer dose is a crepe made using the tender leaves of Cassia Tora/chagatte soppu/tajank and rice with the goodness of fresh coconut gratings. This dosa or crepe is rich in fibre, high in nutrition and full of flavours and loved by everyone.
Prep Time20 mins
Cook Time10 mins
Soaking time for rice4 hrs
Total Time4 hrs 30 mins
Course: Breakfast
Cuisine: Indian, mangalorean
Servings: 4 people
Author: Yashashwini Kotian

Ingredients

  • handful tajank/cassia tora leaves take tender leaves
  • 1 cup raw rice(dosa rice or sona masori)
  • ¼ cup coconut
  • oil for cooking
  • salt to taste

Instructions

  • Clean the cassia tora leaves, remove stalks, use only tender leaves. Rinse leaves in water and keep them aside.
  • Soak 1 cup of raw rice in water for 4 to 5 hours.
  • Drain soaked rice and transfer to mixi jar. Add a handful of cleaned cassia tora leaves, ¼ cup of grated coconut, salt to taste and 1 cup of water.
  • Grind all together into a smooth batter.
  • Transfer smooth batter into a large bowl. And add 1 more cup of water to the batter and mix well. Adjust batter to perfect neer dosa batter consistency. I added 2 cups of water for 1 cup of rice (1 cup while grinding and 1 more cup after grinding). The addition of water depends on the quality and kind of rice. So add water accordingly.
  • Heat the griddle or pan (i prefer cast iron tawa), spread the oil and pour a ladleful of batter and spread it.
  • Cover and cook it on one side until the dosa is cooked properly on medium flame.
  • When dosa is cooked well, it easily separates from the pan. Then remove it on a plate and make it triangular fold
  • Now your flavourful attractive green dosa is ready to serve. Serve with coconut chutney.

Video

Notes

  • Heat the pan or griddle very well before you pour the batter.
  • The batter consistency should be watery, thin and flowing consistency. The batter should not be thick.
  • Before making each dosa stir batter very well with a ladle.
  • I prefer using cast iron tawa, but you can use nonstick tawa also.
  • Only the tender leaflets of the top 2 branches of each cassia tora plant are used in dishes. As tora leaves mature they tend to get bitter in taste.

How to make tajank sukka with step by step photo:

  • Clean the cassia tora leaves, remove stalks, use only tender leaves. Rinse leaves in water and keep them aside.
  • Soak 1 cup of raw rice in water for 4 to 5 hours.
  • Drain soaked rice and transfer to mixi jar. Add a handful of cleaned cassia tora leaves, ¼ cup of grated coconut, salt to taste and 1 cup of water.
  • Grind all together into a smooth batter. Transfer smooth batter into a large bowl. And add 1 more cup of water to the batter and mix well. Adjust batter to perfect neer dosa batter consistency. I added 2 cups of water for 1 cup of rice (1 cup while grinding and 1 more cup after grinding). The addition of water depends on the quality and kind of rice. So add water accordingly.
  • Heat the griddle or pan (i prefer cast iron tawa), spread the oil and pour a ladleful of batter and spread it. Cover and cook it on one side until the dosa is cooked properly on medium flame.
  • When dosa is cooked well, it easily separates from the pan. Then remove it on a plate and make it triangular fold.
  • Now your flavourful attractive green dosa is ready to serve. Serve with coconut chutney.
tajank neer dose

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