Sunday, August 19, 2012
4-5 patrade paan (colocasia/arvi leaves)
1/2 cup grated coconut
5-6 dried red chillies, roasted
small piece of tamarind
1/4 cup white rice, uncooked
1/4 cup moong dal (split green gram dal)
salt to taste
How it's made:
Wash and soak rice and moong dal for 20 mins. In the meantime, wash patrade pan thoroughly. Grind coconut, red chillies & tamarind to a paste without adding much water. Add soaked rice and dal and grind to a smooth paste. Add salt to taste. Set aside.
Place one of the largest patrade paan on flat surface with stalk end towards you. Smear ground masala on the paan. Keep layering until all leaves are used.
Fold side ends, about 2" to the centre. Smear ground masala on the folds and start rolling firmly from the top to tip end to form a log.
Steam the log for 30-35 mins.
Once cooked, slice into 1/2"thick slices and serve hot with drizzle of coconut oil.