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  • Chef:
  • Recipe Servings: 5
  • Cook Time:
  • A thick gram flour and tamarind batter spread on arbi leaves, rolled, steamed and cut into small rounds to make an appetizing snack. Tempered with sesame seeds and coconut.


  • 5 leaves colacasia leaves

  • Batter:
  • 150 gm gram flour
  • 100 gm tamarind pulp
  • 20 gm chilli powder
  • 5 gm turmeric powder
  • 2 gm asafoetida
  • 2 gm roasted cumin seeds
  • 20 gm sugar
  • 20 ml oil
  • Salt to taste

  • Tempering:
  • 30 ml oil
  • 5 gm mustard seeds
  • 10 gm sesame seeds
  • 25 gm coriander seeds
  • 75 gm coconut


  1. For the preparation:
  2. Chop the coriander leaves.
  3. Grate the coconut.
  4. Cut off the thick veins and wash the colacasia leaves.
  5. Mix the listed ingredients and make a thick batter.
  6. Place a colacasia leaf on the table and spread a thin layer of the batter on top, place another leaf on top, repeat applying the batter. Fold in the sides of the leaf, then roll lengthwise into a tight roll.

  7. For cooking:
  8. Steam the rolls for 30 minutes.
  9. Remove and cut them into 1 cm thick slices.
  10. Arrange the slices on a platter.
  11. Heat the oil and add the mustard seeds, when they crackle add sesame, coriander leaves, and coconut.
  12. Pour this tempering on the sliced patra. Serve warm.