Remove the thick stems from arbi leaves. Wash leaves and wipe dry.
Remove stems and wash green chillies. Peel and wash ginger. Grind green chillies and ginger to a paste. Clean, wash and chop coriander leaves.
Sieve gram flour. Mix in coriander powder, cumin powder, red chilli powder and turmeric powder. Add sesame seeds, soda bicarbonate, salt, green chilli-ginger paste, two tablespoons of oil an jaggery.
Add tamarind pulp and mix well.
Spread the paste evenly on the back of each leaf, fold over the two sides and then roll tightly.
Form into six inches rolls, making sure that all the batter is inside the leaf. Place the rolls on a sieve.
Steam rolls for about thirty to forty minutes, or till cooked. Remove and let cool. Cut into half centimeter thick slices.
Heat remaining oil in a kadai. Add mustard seeds. When they begin to crackle, add asafoetida and add the patra. Saute till golden brown.
Serve hot, garnished with scraped coconut and chopped coriander leaves. |
