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:

1. Soak the khus khus for 4 hours and make a smooth paste with ginger and garlic.
2. 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.
3. Spread a plastic sheet or banana leaves (face down) on the kitchen platform.
4. Apply a thin layer of the batter on the back side of the colocasia leaf. Place another leaf over it and apply batter.
5. Repeat with the 3rd, 4th and 5th. Fold the sides and roll to form a cylindrical roll.
6. Tie this roll with cotton thread or vazha naaru.
7. 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.
8. Check the rolls by piercing with a pointed knife in the roll. The gram flour batter should not stick to the knife.
9. Take out the rolls and allow them to cool for 10 minutes.
10. Cut the rolls into equal sized pieces.
11. Heat 2 tsp of oil in a kadhai/frying pan. Add 1 tsp of mustard seeds.
12. When the seeds begin to crackle, add the pathra pieces and slowly stir with a flat spatula for 5 minutes (both the sides).
13. Garnish with chopped coriander leaves and grated coconut.
14. Recipe Courtesy: Niya’s World

Recipe courtesy of Niya