19 Jan 2011

Betel Leaf Vadai/Vetrilai Vadai

          Betel leaf...many of know this leaf in form of "Paan" and a main ingredient during all the festive and auspicious occasions in our tradition [Vetrilai Thaamboolam]. But this is one amazing....I would say "herb". Its medicinal uses are so many which I have listed at the end of this post.


       This used to be a monthly regular in my aunt's menu. I was not a big fan of this dish a few years back because of its distinct taste....I preferred the regular vadais and bajjis to this then.
       More of internet exploring in the recent times regarding our traditional cooking gave me an insight about the uses of this leaf and this dish popped up in my mind. My aunt's recipe is here for you to enjoy.


      When you taste this vadai, you will be hit by the sharp flavour of the betel leaves with a slight bitter undertone of the fenugreek powder. All the ingredients in this recipe is aimed at maintaining a good digestive system..... I kind of developed an acquired taste for this dish....


Betel leaves: 4.
Soaked whole moong dhal: 1 cup.
Cooked rice: 2 cups.
Fresh ginger: 1 inch piece.
Green chillies: 2-3.
Curry leaves: 1 sprig.
Coriander leaves: a handful.
White seasame seeds: 1 tsp.
Fenugreek powder: 1/2.
Cumin powder: 1/2 tsp.
Salt : taste.


1.Wash all the leaves and chop them finely. Grind the ginger and green chillies to a fine paste.
2.Whizz the soaked moong dhal once in a mixer grinder to a coarse paste.
3.Whizz the cooked rice once, just to mash it up a little bit.
4.Mix all the ingredients nicely until everything is blended well.
5.Shape the mixture into round vadais and fry in hot oil until golden brown all around.


Note: By 1 cup, I mean any cup which can hold 140ml of water. The texture of the dhal and rice should be like the masala vadai mix [not too smooth nor very coarse] . I have used 4 betel leaves which are large and a little mature as seen in the photo.  If they are smaller than this, use 6 leaves. The oil has to be hot to get a crispy outer coating. This vadai doesn't drink too much oil like the normal medhu vadais.


Origins:
The use of betel leaf can be traced as far back as two thousand years. This is the native of Central Malaysia and spread to tropical parts of Asia and East Africa.


Composition:
Leaves contain tannins, sugar and an essential oil. The oil gives the aromatic odour and sharp taste. It contains chavicol which has powerful antiseptic properties. The alkaloid arakene in it, has properties resembling cocaine in some respects.


Medicinal and Curative Properties: 
1.Used as an aromatic stimulant and antiflatulent.
2.Betel leaf juice has diuretic properties. Its juice, mixed with dilute milk and sweetened slightly, helps in easing urination.
3.Betel leaves are beneficial in the treatment of nervous pains and nervous exhaustion. Juice of the leaves is mixed with honey and taken twice daily.
4.Analgesic and relieves headaches.


5. In treating respiratory disorders.
6.Relieveing constipation in babies...the stalk is used as a suppository.
7.In treating inflammation and to heal wounds. The juice of the leaves is extracted, applied on the wound and wrapped over with a betel leaf and bandaged. 
8. Remedy for boils... leaf is gently warmed and coated with of castor oil. The oiled leaf is spread over the boil causing the boil to rupture.
9. Promote breast milk secretion when juice is applied locally along with a little oil.

Entry for Winter Warmers by Jyoti of Veggie Hut, Deep Fried Snacks by Radhika of Tickling Palates, Comfort Food Event-Winter by Tamanna and Food Palette Series-Green by Akheela of Torviewtoronto.


My blogging buddies in this marathon : Srivalli , Priya Suresh , Monika , Priya Vaasu , Jay , Azeema , Ayeesha , Veena , Soumya , Usha , PJGayathri ,

 For more info about the betel leaves go here and here .

 Enjoy.....

Scribbled by Reva.

40 comments:

Srivalli said...

Oh I have never made a dish with betal leave..nice pictures..

Rajani said...

hi Reva,
Thank you so much for visiting and very thoughtful, encouraging comments.I am honoured to have you on my blog.

divya said...

Wat a gorgeous recipe..sounds awesome dear..

Gayathri Kumar said...

I didn't know that betal leaves are used in vadai. I have bookmarked this. Looks so delicious..

Pari said...

wow, thanks for sharing this Reva, completely new for me and would love to try this.

FOODELICIOUS

Sin-A-Mon (Monika) said...

wow this is absolutely new to me I have never ever used betel leaf in anything

Treat and Trick said...

Very interesting recipe! Great idea to use betel leaf in cooking. Thanks for the health tip too...

Sayantani said...

totally new...love this idea. last year I tasted Betel leaf ice cream in Kolkata. loved the flavour and here is another one.
beautiful pictures.

Usha said...

never used or eaten anything made of betel leaf.. Vadai are scrumptious!

Jay said...

mmm....delicious...wonderful pics..
Tasty appetite

Swathi said...

New recipe, looks good. Nice clicks.

aipi said...

This is so intriguing! The color is fab and I bet they were tasty..thanks for sharing Reva :)

US Masala

Priya said...

Never get betel leaves that much easily here, vadais looks absolutely inviting..

The Foodie said...

Never tried vadai with betel leaves..absolutely new concept.. loved the pictures... thanks for dropping at my space.

savitha ramesh said...

very new to me reva,betel leaves vadai.how does it tastes? a tingyness shud be there na? pic as alwasys too gud

Reva said...

Thanks guys,
Sayantani...betel leaf ice cream...that must be really interesting..
Savitha..yes, You will have a real good taste of the sharpness of the betel leaf [vetrilai kaaram]..

S.Menaga said...

very innovative & healthy recipe!!

? said...

This is bookmarked for the summer trip to India!

Torviewtoronto said...

delicious snack healthy
thank you for linking

veena krishnakumar said...

I guess this is new to most of us. Sounds different but delicious. bookmarked

Soumya said...

healthy and very innovative recipe...thanks for sharing....

PJ said...

Wow that's so innovative Reva.Sure to try out

Rekha shoban said...

beautiful click and healthy vadai!

Gouri Guha said...

Reva, you have a very nice space. Enjoyed this new, interesting and inviting recipe...wonders from the Paan:)
Thanks for visiting and hope to see you again. Will be back again...following, so no miss...

ManPreet Kaur said...

bouth he post hai dear friend....

Keep Visiting My Blog Thanx...
Lyrics Mantra
Music Bol

Priti said...

Very interesting ....and love the pics

Satya said...

Thats an interesting recipe.. never heard of it earlier..

Sarah Naveen said...

nice clicks..this looks so yummy!!

Smitha said...

I never knew u can use betal leaves in cooking....new to me...looks good!..
Thanx for visiting my blog...keep visiting! :)

Check out a new event at my blog starting today!...hope you will participate....
http://smithasspicyflavors.blogspot.com/

Krishnaveni said...

Dear Reva, How are you? sorry for the late comment, thanks for visiting my blog, happy to follow you back, you have a nice blog with so many wonderful recipes, vadai looks so good, have a happy weekend

Mahi said...

This is a totally new recipe to me! verrilai-la vadai kooda seyyalaama?

antha artificial ilai-yum azhaka irukku!

Suchitra said...

lovely, lovely pics reva- thanks a lot for visiting my site and for those lovely comments! first time to your blog and everthing looks fantastic :)

Kankana said...

Can't imagine a dish with betal leaf ! I am a new blogger and have so much to learn !!

Priya's Feast said...

Luks very delicious with betel leaves..its easy to eat..

Reva said...

thanks ladies...you r all "Super Stars" to share your love and kindness with a person whom U have not met in person...
Reva

Spoonfuls of love, added to every recipe !!! said...

This is very new to me ... sounds juz wonderful

Saras said...

Very different from normal keerai vadai... sure will a try..

Sensible Vegetarian said...

Thanks for visiting my blog. You have a very lovely space with super interesting recipes.

jaya said...

Yummy can't wait to taste tese vadas
Vry nice description ..thanks for sharing

Uma Ramanujam said...

Nice one Reva. Just a small doubt. can pregnant women eat this vada?

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