Ingredients:

• 25 – colocasia leaves.
• 2.5 cups – Coconut gratings.
• 1 cup – raw rice.
• 1/2 cup – toor dal.
• 25 – roasted red chillies.
• 1 – small piece of asafoetida.
• 1- Lemon sized Tamarind lump.
• Salt to taste.

Method:

1. Remove fibres and stems from colocasia leaves (arvi leaves) and wash thoroughly.
2. Soak rice and toor dal in water for an hour.
3. Grind coconut gratings along with roasted red chillies, tamarind and asafoetida, without adding much water.
4. Before taking out the masala, add salt, soaked rice and dal and grind to a smooth paste. It should be dry enough to stick to the leaf surface.
5. Spread a large arvi leaf on a wooden board with its back and stalk end towards you. Smear masala paste evenly all over the surface.
6. Place a smaller leaf over it and repeat the smearing process.
7. Do not pile the leaves one on top of the other, but place it across each other.
8. After 5 to 6 leaves are placed one across the other, fold in the edges for about 2 inches on both side.
9. Smear the folds with some paste and then roll gently but firmly, from the stalk end to the tip, in the shape of a cylinder.
10. Tie it with a thread if the roll is loose.
11. Cut each roll crosswise into two pieces, and steam it for about 45 mins.
12. Take out and cut into desired thickness and serve hot.

Recipe courtesy of Jyoti