Approximately 3 Taro Leaves
Rice – 1 Cup
Desiccated Coconut – 1/3 Cup
Dhania – 3 Teaspoon
Cumin Seeds – 1 Teaspoon
Urud Dal – 2 Teaspoon
Red Chillis – 1 Cup (Reduce the quantity if the Chillis are really hot)
Tamarind – 1 small lemon sized
Jaggery – 2 teaspoon
Turmeric Powder – ¼ teaspoon
Salt to taste
For the Masala:
Soak Rice for 2 hours and Drain the Water
Roast Dhania, Cumin, Urud Dal, and Red Chillis separately and Grind them together. Keep it aside.
Grind the Rice along with Desiccated Coconut and the Spice Powder.
Add the Jaggery, Turmeric powder, Tamarind and Salt and Grind Well.
for the Leaf Preparation:
Wash the fresh Taro, turn it around and scrap the midrib and all the veins. Do the Same for all the Leaves.
Take the Scrapped side of one Taro Leaf and apply the Masala, until the full leaf is covered.
Place a Leaf on top of it and Apply the Masala fully.
Roll the Leaf and Apply the Masala while rolling.
Steam Cook the Prepared Leaves like Steam Cooking the Idlis.
Take them out and Let them Cool.
Different Varieties it can be served:
Cut it into Pieces and Pour little Coconut Oil on top and Serve.
Cut them into Rings, Roast them in a Tawa like making Cutlets and Serve.
Cut them into small Pieces. Take a Kadai. Add the Pieces and Some Jaggery . Fry for a minute. Sprinkle Coconut in the end and Serve.
This recipe is Contributed and Photographed by SRK.