For the Besan Mixture
For the Garnish
Combine all the ingredients for theย besanย mixture in a bowl. Add water (approx 1 cup) and mix thoroughly, until the mixture becomes smooth. Keep aside.
Place the colocasia leaves on a clean dry surface, with the vein side facing upwards. Slice off the raised portion of the veins, using a sharp knife. Place a leaf with the tip facing towards you, apply a littleย besanย mixture and spread it using your fingers to make an even layer. Apply a littleย besanย mixture on another leaf and place it on the first leaf, with the tip in the opposite direction. Continue the procedure for 3 more leaves. Fold the leaf at around 1โ from one side. Apply theย besanย mixture on it. Repeat the same with the other side.ย Then, roll up the stack of leaves tightly, while applyingย besanย mixture with each fold. Keep aside. Repeat with the remaining 5 leaves andย besanย mixture, to make 1 more roll and steam in a steamer for 20 โ 25 minutes, or until it becomes firm. When cool, cut into 12 mm (ยฝโ) thick slices. Keep aside. Heat aย kadhaiย (Indian wok) and add mustard seeds. When the seeds crackle, add sesame seeds and asafoetida and sautรฉ on medium heat for a few seconds, while stirring continuously. Add theย paatraย pieces, toss gently and sautรฉ on medium heat for a minute. Serve immediately, garnished with grated coconut and chopped coriander leaves.
Serves 4
