South indian beeda
Added to 3 cookbooks
This recipe has been viewed 12908 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.
Add your private note
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)
- 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.
This recipe was contributed by shalinivenkatesh on 08 Dec 2006
Know more about this member, Click Here
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.