Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 15 - 20 | Nos. | Alu Leaves (Colocassia Leaf) | preferably tender ones. |
| 1 | Tablespoon | Chilly Powder, Red | For paste |
| 1 | Teaspoon | Jeera (Cumin Seeds) | For paste |
| 1 | Teaspoon | Turmeric Powder | For paste |
| 2 | Teacup | Flour, Gram /Chana Ata | For paste |
| A | Little | Salt | For paste |
| 1/2 | Teacup | Tamarind Pulp | For paste |
| As Required | Cooking Oil | For seasoning | |
| As Required | Mustard Seed (Sarson) | For seasoning | |
| As Required | Coriander Leaves (Kothmeer) | Washed and cut in bits. | |
| 1 | Teacup | Coconut scraped (fresh) | For garnishing. |
Method
1. Wash the leaves. Choose brown stem leaves, as green ones tend to scratch.
3. Mix all the masala powders and salt with the gram flour and tamarind pulb. Add water as desired to make a thick paste..
3. Spread the paste on the rough/back side of the leaf and repeat this process with a second leaf. Now Roll the leaves, tightly, and steam them in a thondor.
4. You can cut into one inch slices when the rolls have cooled down.
5. Make a seasoning of cooking oil and mustard seeds, and serve the rolls in this seasoning, chopped coriander leaves, and grated oconut.
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