As a Maharashtrian, it's so cool to see that this same dish is made in other states with other names, I'm sure there might be small changes within every state in making of this dish, but its over-all its Great to see the same Concept Dish in Multiple states 😄
छत्तीसगढ़ में हम इसे इड़हर कहते हैं, लेकिन हमारे यहां इसमें बेसन के जगह सिर्फ उड़द दाल को भिगो कर पीसने के बाद लपेटा जाता है जिससे इसका स्वाद बेसन वाले से 1000x गुना बढ़ जाता है। जय जोहर 🙏 🚩 जय छत्तीसगढ़ 🙏 🚩
Arabi is different.... We called this "Barmaraakas" ke patte.... Arbi ke patte light green colour m hote hai...aur yeh dark green... Dono m similarity yeh hai ki same dikhte hai.. colour aur taste ka difference hai... This is so tasty than Arbi ke patte.... I tried both.
En el sur del estado de Veracruz, México, se le conoce como Quequeste y sus hojas son tan grandes que se usan como sombrillas para resguardarse de las fuertes lluvias en el campo. 😊😊😊
This dish is my ABSOLUTE FAVORITE, when it comes to vegetarian food!! It almost has a flaky meaty (like flaky steamed fish❤) texture and flavor that makes it irresistible! I can have loads of this every single day!
@@triyambaktiwari3754 Deoria is the local Apabhramsa. It's actual name in Sanskrit was Devaraya(which literally means Chief Commander) which later got changed to Devariya. And uneducated Apabhramsa speakers pronounce it as Deuria/Deoria.
In my country SA. We call it paths. We have it with puri a small round fried bread made with flour. We cal it puri and paths. I like it very much. 🇿🇦😊❤
@@surbhisharma5624 yes I am from South Africa. I am South African by birth. Yes we do eat indian food in my country. We eat both indian and western foods. We can prepare both. Eg I can eat rice and indian dishes like cabbage curry, and western food eg a pasta dish, cottage pie. 🇿🇦😊❤
@@27m.k no I am not Tamil. I hope I made myself clear to you. And I am not from the south of India. SA is my birth country. Proud to be South African. 🇿🇦🇿🇦😊
In Assam, we call the leaves as kosu xhak/ paat কচু শাক/ পাত, and here we dont have dish like this tho (well we might have in different regions of Assam btw), we make curry from thesw leaves and we either have to make it sour or very hot and spicy in order to cut down that itchiness, and I love to have it either way😋 Also sometimes we even add fish in the curry, basically making it a fish curry, and it tastes delicious ❤️
In our region ( between Maharashtra and MP) these leaves are called as barmarakas patta ( brahmarakshas leave) and kochai also.. and it's super tasty ❤️..but i like it even more without frying...tasty + thoda sa healthy 😋
