Grated coconut and chopped coriander leaves(for garnishing) -
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In a bowl mix well all the 1 to 8 ingredients and make batter.
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 leave] and wash the leaves well.Wipe them with kitchen towel and keep aside. You can start this process early 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.
Fold sides and roll to form a cylindrical roll.
Stem 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.
For seasoningHeat oil in a pan, add 1 1/2 tsp mustard and sesame [white or black and can add hing ] seeds
after splutter, add this partha pieces and stir slowly for 5 minutes and little fry both sides.
Garnished with grated coconut [ chopped coriander also can use for garnish].