Steamed Rice Rolls in Turmeric Leaf

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

Take a look at more Starter Recipes. You may also want to try Kerala Style Fried Fish, Oil Free Tandoori Chicken, Chicken Malai Kebab , Deep Fried Spring Chicken

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  • turmeric leaves 10 to 12
  • For Batter:
  • rice - 1 cup
  • grated coconut - ½ cup
  • powdered jaggery - ¼ cup
  • salt 1 pinch
  • For Filling:
  • grated coconut - 1.5 cup
  • powdered jaggery - 1/3 cup

How to Make Steamed Rice Rolls in Turmeric Leaf

  • Soak rice in water for 2-3 hours.
  • Drain and grind with rest of the batter ingredients, to a smooth batter, the consistency of dosa batter.
  • (Take care to see that the batter is not too thin. A very thin batter will cause problems when filling.)
  • Combine the ingredients for filling together and cook on very low flame, stirring, till the jaggery melts and the filling just holds together. (Do not overcook).
  • Wash the turmeric leaves and cut away one cm from top and bottom of the leaves.
  • Wipe away the water.
  • Place them in rows on working surface, shiny side up.
  • Prepare a steamer and place it ready on a low flame.
  • Take about 1.5 tbsp batter and spread it evenly over the leaf, leaving a thin margin.
  • Place a line of filling, along the middle of the batter.
  • Use all the batter and filling thus.
  • Fold each leaf carefully along the length to bring one side over the other and place in the steamer.
  • Increase the heat and steam steadily for 15 minutes.
  • When the rolls are cool enough to handle, peel away the leaf and serve the roll, trickled with some freshly melted ghee. The rolls may be served hot or cold.
  • Peel them just before serving.