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
• 4 pinches - asafoetida 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

How to Make Spicy Rice Wrapped in Colocasia

• 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, asafoetida, chillies, garlic, ginger, and mix.
• Add rice, coriander and 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 top of another with the smaller one on top.
• Place top side facing down.
• Brush a thin layer of batter on the bottom.
• 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 roll in batter or coat with finger.
• When all rolls are ready, steam.
• Cook for 20-25 mins, remove and cool.
• Cut each roll into halves horizontally.
• Arrange in serving dish.
• Heat oil for seasoning, add all seeds, allow to splutter.
• Add 20 ml water, and pour tempering over rolls evenly.
• Garnish with chopped coriander leaves.
• Serve with sauce or chutney.