Sampi pallo are fennel leaves or Dill which have strong herbal aroma. Sampipalle bhalni is very aromatic and sweet and so, perfect for breakfast. My brother and my sister like this very much and they ate bhalni for breakfast and as well as lunch :)
When I saw fennel leaves at Namaste Plaza today, and on an impulse I picked two bunches. Called my Mom for recipe. Then I was all set :)
Ingredients :
2 bunches of fennel leaves
2 cups of coarsely powdered rice
2 cups of grated jaggery (brown sugar can be good substitute)
1 cup grated fresh coconut Salt to taste, should not overwhelm the sweetness
Method :
Separate fennel leaves from the strong stems. Grind fennel leaves and grated fresh coconut together with water. Pour this mixture in a thick bottomed non-stick pan.
Add grated jaggery and salt, mix well until jaggery is dissolved in the mixture. Add coarsely powdered rice and mix well. Add more water to ease this process.
Keep this pan with fennel leaf mixture on stove and bring it to boil. Keep stirring all the time until the mixture becomes thick.
Pour the mixture into greased idli stand. Cook for 5 mins in a pressure cooker (with no weight).
Serve hot with ghee. This is a sweet dish, if you don't like too sweet you can add 1.5 cups of grated jaggery.
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