Sep 27, 2010


Colocasia leaves -- 2-3 large

Split chick pea (chana dal) -- 3/4 cup
Split Black gram (Urad daal) -- 1/4 cup

Coriander seeds -- 2 teaspoons
Cumin seeds -- 1 teaspoon
Red chillies -- 6-8 broken

Lemon juice -- 2 teaspoons
Rice flour -- 2-3 teaspoons
salt to taste

Soak both lentils separately for 4-5 hours. Wash them and keep aside.

It is better if you cut the colocasia leaves in advance as the fresh one tends to cause an itching sensation in your mouth. It is better if it is cut off two days before preparing the dish.

Run coriander seeds, cumin seeds and red chilies in a processor and make a coarse powder.
Now add the black gram and grind it to paste(without water,or little water). Remove it in a bowl and grind the chick pea into a coarse paste(without water). Take care that it doesn't become smooth.
Add this to the spice paste.

Add salt, rice flour, lemon juice and mix it nicely.

Clean the colocasia leaves and slice off the thick stem if any, without slitting the leaf. Rub in a little salt and lime juice mixture to prevent it from causing the tongue itch.

Spread a medium thin layer of the ground masala on the leaf. Cover it with the second leaf and again spread the masala. Repeat it with the 3rd leaf as well.

Now roll the colocasia leaves with the masala as in spring rolls. Tie it wit a thread if necessary.(usually not necesary) Steam it for 20 minutes, or until the colocasia changes color and the lentil paste is cooked.

Slice it when it is still a bit warm.

Traditionally it is roasted on a griddle with coconut oil until crispy on sides.
Or it can be deep fried and served with chutney or sauce.

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