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| Prep Time | 15 minutes |
| Servings |
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Ingredients
- Taro leaves / Colocasia leaves(Chempin leaves) - 4 nos
To make batter:-
- Besan/Gram flour - 1 cup
- Sugar - ¼ tsp
- Lime juice - ½ lemon
- Chilli powder - 1 tsp
- Coriander powder - ½ tsp
- Turmeric powder - ¼ tsp
- Salt(to taste) -
- Water(for making batter) -
- For seasoning: -
- Oil - 2 tsp
- Mustard - 1½ tsp
- Sesame seed - ½ tsp
- Asafoetida - ¼ tsp
- Grated coconut and chopped coriander leaves(for garnishing) -
Ingredients
To make batter:-
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Instructions
- In a bowl mix well all the ingredients to make a batter.
- To make rolls, remove the stick stems and nerves from the colocasia leaves / taro leaves. You can find lot of small nerves and sub nerves in the back side of this leaves. Wash the leaves well. Wipe them with kitchen towel and keep aside. You can start this process early and do a couple of leaves a time, when ever you find time.
- Spread a plastic sheet or a utensil top on kitchen platform. Place a leaf face down (deveined portion up).
- Apply a thin layer of prepared batter on the back side of the colocasia leaf. Place another leaf over it and apply batter. Repeat the same with 3rd and 4th leaves.
- Fold sides and roll to form a cylindrical roll.
- Steam this roll for 30 minutes.
- :- The colour of the leaves will slightly change. Check the roll by piercing with a pointed knife in the roll. The gram flour batter should not stick to the knife.
- Take out the roll from the steamer. Let it cool for 10 minutes and cut into equal size pieces.
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