Steamed Rice Rolls In Turmeric Leaf


• 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


  1. Soak rice in water for 2-3 hours.
  2. Drain and grind with rest of the batter ingredients, to a smooth batter, the consistency of dosa batter.
  3. (Take care to see that the batter is not too thin. A very thin batter will cause problems when filling.)
  4. 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).
  5. Wash the turmeric leaves and cut away one cm from top and bottom of the leaves.
  6. Wipe away the water.
  7. Place them in rows on working surface, shiny side up.
  8. Prepare a steamer and place it ready on a low flame.
  9. Take about 1.5 tbsp batter and spread it evenly over the leaf, leaving a thin margin.
  10. Place a line of filling, along the middle of the batter.
  11. Use all the batter and filling thus.
  12. Fold each leaf carefully along the length to bring one side over the other and place in the steamer.
  13. Increase the heat and steam steadily for 15 minutes.
  14. 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.
  15. Peel them just before serving.