Colocasia Leaves Dosa, also known as Patra Dosa, is a unique variation of dosa made using colocasia (taro) leaves. This dish combines the health benefits of these nutritious, iron-rich leaves with the classic dosa batter. The batter typically includes rice and urad dal (split black gram), fermented overnight for a tangy flavor.In this recipe, colocasia leaves are finely chopped and mixed into the dosa batter, adding an earthy, slightly peppery taste. The leaves impart a distinct texture and flavor, enhancing the dosa’s appeal. Once spread on a hot griddle, the dosa is cooked with a little oil or ghee, resulting in a crisp outer layer and a soft, flavorful inside.Colocasia Leaves Dosa pairs well with coconut chutney and sambar, making it a wholesome, nutritious meal. It’s a creative way to incorporate leafy greens into the diet while enjoying a beloved traditional dish.

Ingredients
2 cups rice (preferably red/brown/millet rice)
1/2 cup split black lentils (urad dal, ulutham parupu)
3-4 colocasia leaves (arbi patta, sepankizhangu elai)
1 tbsp coriander seeds (sabut dhania, kothamalli varai)
1 tsp cumin seeds (sabut jeera, jeeragam)
2 dry red chilli peppers
A small lemon sized ball of tamarind
1 tbsp of date paste (optional)
Unrefined salt to taste
Method
Rinse rice and split black lentils under running water 3-4 times
Soak them both separately for at least 3 hours, preferably overnight
Add rice,coriander seeds, cumin seeds, chilli peppers, tamarind and date paste (if using) to a blender
Blend to a thick batter
Add salt and mix vigorously
Transfer to a bowl
Add the split black lentils to the blender and grind to a fine paste
Add this to the ground rice and mix thoroughly
Set aside
Wash the taro leaves thoroughly and dry completely
Cut off the thick stems
Roll a few leaves and chop finely
Repeat for all the leaves
Add the chopped leaves to the batter (mix well, adjust salt) and set aside, covered, for about 5 hours or overnight
After the batter has fermented, prepare the crepes
Heat a griddle
Pour a ladle of the batter in the centre of the griddle
Cover and cook one side
Flip it over and cook the other side till golden brown
Transfer from griddle to a casserole
Repeat for the remaining batter
Serve hot with chutney (preferably coconut) and/or sambar
Enjoy!