Back to 4 servings Leaves 8 colocasia (arbi/taro) leaves, medium, tender, unblemished; about 8 to 10 Batter 1.5 cups chickpea flour (besan), sifted 2 tbsp rice flour 2 tbsp tamarind pulp, or tamarind water to taste 2 tbsp grated jaggery, or sugar to taste 1 tbsp ginger-green chili paste, 2 to 3 green chilies with 1 inch ginger 1 tsp red chili powder 0.5 tsp turmeric powder 1 tsp coriander-cumin powder 0.5 tsp garam masala 0.25 tsp asafoetida (hing) 0.25 tsp baking soda 1 tbsp sesame seeds salt, to taste 2 tbsp hot oil water, as needed, to a thick spreadable batter Tempering 2 tbsp oil, for tempering; 2 to 3 tablespoons 1 tsp mustard seeds 1 tsp sesame seeds 0.25 tsp asafoetida (hing) 8 curry leaves Other oil, for greasing the steaming pan Garnish 2 tbsp chopped fresh coriander, for garnish freshly grated coconut, for garnish
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1 Step 1: Rinse the leaves, pat them completely dry, and flatten the thick central vein on the back of each leaf with a knife so the leaf bends easily without tearing.2 Step 2: Soak the tamarind in hot water, then crush and strain out the seeds and fibers. Dissolve the jaggery in it.3 Step 3: Grind the cumin, coriander, ginger, garlic and green chilies to a coarse paste.4 Step 4: Mix the chickpea flour, rice flour, red chili powder, turmeric, coriander-cumin powder, garam masala, asafoetida, baking soda, sesame seeds and salt. Add the tamarind mixture, the green paste and the 2 tablespoons hot oil.5 Step 5: Add water gradually, mixing well, until you have a thick but spreadable batter that will stay on the leaves.6 Step 6: Lay a leaf vein-side up and spread a thin, even layer of batter over it. Stack 2 to 4 leaves, spreading a thin layer of batter between each, then fold the sides in and roll tightly into a log. Repeat with the remaining leaves.7 Step 7: Grease a steaming tray. Steam the rolls over boiling water on medium-high heat for 15 to 20 minutes, until a toothpick inserted into the center comes out clean.8 Step 8: Let the rolls cool completely, then slice them into rounds about half an inch thick.9 Step 9: Heat the 2 to 3 tablespoons oil in a wide pan on medium heat. Add the mustard seeds and let them splutter, then add the sesame seeds, asafoetida and curry leaves.10 Step 10: Add the slices to the pan and roast on low to medium heat, turning once, until golden and crisp on both sides.11 Step 11: Garnish with chopped coriander and grated coconut and serve warm with chutney.getsaucepan.com/r/beb4363e-ffb3-58f0-9b0e-2409635cfbba
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