Ariso Recipes
Stuffed Colocasia Rolls
Last update date: February 24, 2012
Enjoy the delightful Stuffed Colocasia Rolls, a harmonious blend of gram flour, jaggery, and spices, encased in tender colocasia leaves. Steam-cooked to perfection, these rolls are then sautÔøΩed with mustard seeds, sesame seeds, coconut, and fresh coriander leaves for a burst of flavor. A delightful dish that's both savory and satisfying.
25 minutes.
Gujarati
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Ingredients
4
How To Cook?
1
Fill a steamer with water and bring it to a boil. place a perforated plate inside the steamer and cover it.
2
In a bowl, combine gram flour, jaggery, tamarind pulp, turmeric powder, red chilli powder, asafoetida, coriander powder, cumin powder, salt, ginger-green chilli paste, and half of the coriander leaves. mix well. add water gradually and mix to make a thick and smooth batter.
3
Trim off the thick stems and veins from the colocasia leaves.
4
For each stuffed colocasia roll (patra), place one leaf with the shiny side facing downwards. spread a layer of batter evenly over the leaf. place another leaf on top, shiny side facing downwards, and the pointed end in the opposite direction from the first leaf. spread batter evenly over it as well. fold three sides of the leaves, apply some batter on the folded ends, and tightly roll the leaves. apply more batter on the open edge to seal it.
5
Place the rolls on the perforated plate in the steamer. cover and steam for 15 minutes. remove from the steamer and let them cool down to room temperature. once cooled, cut the rolls into roundels.
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