Ingredients:
12 large edible colocasia leaves
2 cups steamed rice
1/2 cup gram flour
2 tbsp. Tamarind extract (thick)
1 tsp. Red chilli powder
1/4 tsp. Turmeric powder
1/4 tsp. Carom seeds
1/4 tsp. Cumin seeds
3-4 pinches asafetida powder
2 tsp. Ginger grated
2 flakes garlic grated
2 green chillies, crushed
1 tbsp. Coriander leaves, finely chopped
1 stalk curry leaves
1 tsp. Sugar
salt to taste
2 tbsp. Oil
For seasoning:
1/2 tsp. Cumin seeds
1/2 tsp. Mustard seeds
1/2 tsp. Sesame seeds
1 tbsp. Coriander leaves finely chopped
2 stalks curry leaves
1 tbsp. Oil
Method
- Mix gram flour and tamarind extract with 1/2 cup water.
- Add chilli powder, salt, sugar, cumin, carom seeds, turmeric.
- Blend with a spoon till smooth, and no lumps remain, keep aside.
- Heat oil in large heavy pan, add seeds, allow to splutter.
- Add curry leaves, asafetida, chillies, garlic, ginger, mix.
- Add rice, coriander,stir, take off fire, keep aside to cool.
- Snip off stems right from base of each leaf.
- Trim thick veins, by slicing horizontally.
- Roll each leaf gently with a rolling pin, to flatten all veins.
- Place 2 leaves one on another, smaller one on top.
- Place them right side facing down.
- Brush a thin layer of batter on the leaves facing up.
- Sprinkle a layer of rice over batter.
- Roll tightly from base to tip, folding in sides to form a closed cylinder.
- Keep aside, repeat for all leaves, rice and batter.
- Dip each end in batter or coat with finger.
- When all rolls are ready, boiler or steamer, keeping well above water level.
- Steam covered with tight lid (or place weight on it), keeping steam locked in.
- Cook for 20-25 minutes, remove and cool rolls a little.
- Cut each half horizontally, or more pieces as desired.
- Arrange in serving dish.
- Heat oil for seasoning, add all seeds, allow to splutter.
- Add 20 ml. Water, pour over rolls evenly.
- Garnish with chopped coriander leaves.
- Serve with sauce or chutney.
Making time: 1 hour
Makes: 10-12 pieces
Shelf life: 1 day refrigerated
Delightful Wraps Index
