Ingredients:
• Turmeric leaves 10 to 12
• For Batter:
• Rice – 1 cup
• grated Coconut – ½ cup
• powdered Jaggery – ¼ cup
• salt 1 pinch
• For Filling:
• grated Coconut – 1.5 cup
• powdered Jaggery – 1/3 cup
Method:
- Soak rice in water for 2-3 hours.
- Drain and grind with rest of the batter ingredients, to a smooth batter, the consistency of dosa batter.
- (Take care to see that the batter is not too thin. A very thin batter will cause problems when filling.)
- Combine the ingredients for filling together and cook on very low flame, stirring, till the jaggery melts and the filling just holds together. (Do not overcook).
- Wash the turmeric leaves and cut away one cm from top and bottom of the leaves.
- Wipe away the water.
- Place them in rows on working surface, shiny side up.
- Prepare a steamer and place it ready on a low flame.
- Take about 1.5 tbsp batter and spread it evenly over the leaf, leaving a thin margin.
- Place a line of filling, along the middle of the batter.
- Use all the batter and filling thus.
- Fold each leaf carefully along the length to bring one side over the other and place in the steamer.
- Increase the heat and steam steadily for 15 minutes.
- When the rolls are cool enough to handle, peel away the leaf and serve the roll, trickled with some freshly melted ghee. The rolls may be served hot or cold.
- Peel them just before serving.