Ingredients:
• 5 – medium-sized Taro leaves/colocasia leaves
• 400 g (2 cups) – gram flour/besan
• 2 tbsp – Jaggery
• 2 tbsp – Curd
• 1.5-1.75 tsp – Red Chilli powder
• 1/2 tsp – Turmeric powder
• 1 tsp – coriander powder
• 1.25 tsp – salt
• 1 tsp – ginger, chopped (optional)
• 6 Cloves – garlic, chopped (optional )
• 1 tsp – Khus Khus (poppy seeds) paste (optional)
• 200 ml (1 cup) – water for making batter
• For seasoning: 2 tsp – oil
• 1 tsp – Mustard Seeds
• 2 tsp – chopped Coriander leaves
• 2 tsp – grated Coconut
Method:
- Soak the khus khus for 4 hours and make a smooth paste with ginger and garlic.
- In a bowl, make a smooth batter of besan, red chilli powder, turmeric powder, coriander powder, jaggery, curd, salt, khus khus paste with 200 ml of water.
- Spread a plastic sheet or banana leaves (face down) on the kitchen platform.
- Apply a thin layer of the batter on the back side of the colocasia leaf. Place another leaf over it and apply batter.
- Repeat with the 3rd, 4th and 5th. Fold the sides and roll to form a cylindrical roll.
- Tie this roll with cotton thread or vazha naaru.
- Place the rolls in a pressure cooker (without weight) or a steamer and steam for 30 minutes. The colour of the leaves will slightly change.
- Check the rolls by piercing with a pointed knife in the roll. The gram flour batter should not stick to the knife.
- Take out the rolls and allow them to cool for 10 minutes.
- Cut the rolls into equal sized pieces.
- Heat 2 tsp of oil in a kadhai/frying pan. Add 1 tsp of mustard seeds.
- When the seeds begin to crackle, add the pathra pieces and slowly stir with a flat spatula for 5 minutes (both the sides).
- Garnish with chopped coriander leaves and grated coconut.
- Recipe Courtesy: Niya’s World
Recipe courtesy of Niya