Spicy Rice Wrapped in Colocasia

Recipe by
Total Time:
1 hour
Serves: 12
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Easy

Take a look at more Main Recipes. You may also want to try Pasta Biryani, Rehana's Chicken Biryani, Vegetarian Garlic Noodles , Chicken a la King

Rate This Recipe

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.

EXPLORE CATEGORIES