South indian beeda
by shalinivenkatesh
08 Dec 2006
This recipe has been viewed 18378 times
Edible calcium paste is helpful for daily dose of calcium needs, paan leaf and betel nuts helps in digestion. coconut is to impart a mild sweet taste.
South indian beeda recipe - How to make South indian beeda
Cooking Time: Total Time:
4-5 paan leaves ( south indian variety)
these can be easily got from any south indian store. they are called vettalai.
1 tsp edilble calcium paste also called chunaambu in tamil. readily available in south indian stores.
few betel nuts.
3 tsp dessicated and flavoured coconut flakes. (optional)
4-5 cloves
Method
- Wash the leaves properly and dry them. apply a bit of the edible calcium paste on the centre of the leaf with finger, put little betel nut and top with dessicated coconut. fold the leaf into pan shape and seal with a clove. serve.
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