Thursday, March 12, 2009


Another fav amchi dish!

20 colocassia leaves
1 cup whole moong
1 cup of shredded coconut
1/2 cup rice
10-15 dry red chillies(roasted in little oil)
One lemon-sized tamarind
1/2 tsp hing
Salt to taste

Soak the whole moong and rice for 4-6 hrs. Grind with roasted red chillies, tamarind, coconut, hing, and salt to paste. Now add the whole moong and rice to this paste and grind to make a coarse paste.

Devein the colocasia leaves. Pick the biggest leaf to use as a wrap, place stem side up, apply the paste to the leaf.

Next layer smaller leaves on the first one, applying the paste until it is( about 8 leaves) thick. Fold the two elongated sides to give a neat edge & now roll and form a log. Make all the rolls in a similar manner.

Place all the rolls into the pressure cooker and steam for about 20-25 mins, depending on the thickness of the roll. Remove from pressure cooker and let cool for about 5 mins. Make 1" slices. Serve with coconut oil.

It can be eaten as is, tawa fried using rawa for coating it, can be made into an upkari or deep fried. Possibilities galore!


Kusum said...

I love this. I can eat it for breakfast, lunch, dinner and as snack.

G said...

Same here....I miss the abundance of pathra leaves though.
Back home these leaves grow like weeds, here it's a big deal if u find it at the desi store.