Ingredients For Batter:
Besan ( Gram Flour) – 1 Cup
Hing (asafoetida) – 1 / 4 Teaspoon
Red Chilly powder – 1 Teaspoon
Turmeric Powder – 1 / 2 Teaspoon
Coriander Powder – 1 / 2 Teaspoon
Salt to taste
Garlic Paste – 1 Tablespoon
Tamarind Paste – 2 to 3 Tablespoons
Jaggery ( gud ) , grated- 2 to 3 Tablespoons
Fruit salt – 1 / 2 Teaspoon
Water – as required
Ingredients For Tempering -:
Oil – 2 to 3 Tablespoons
Hing ( asafoetida ) – 1 / 4 Teaspoon
Mustard Seeds – 1 Teaspoon
Sesame Seeds – 2 Teaspoons
Other Ingredients :
Arbi ke patte (colocassia leaves) – 8 to 10 medium size
Fresh Coriander Leaves – 1 Tablespoon
Method:
Heat sufficient water in steamer . Trim the stems of the arbi leaves , roll with rolling pin on the back side to soften the leaves.
Take one bowl , mix all ingredients of batter ,make thick paste .
Apply this paste all over the back side of an arbi leaf. place another leaf over this and apply paste over this too . again place one more leaf over this and apply paste over this too . fold the sides slightly and tightly roll . do remaining process with remaining leaves . make 3 to 4 rolls.
Keep the rolls on plate , keep it in steamer. cover with lid and steam for 1 /2 hour or till done . take the rolls out and let them cool down . slice into round shape.
Heat oil in kadai , add mustard seeds , let them splutter . add hing , sesame seeds , patra slices and toss well . transfer into serving plate . garnishing with coriander leaves and serve hot .
Tip : you can add jaggery and tamarind pulp as pr your taste .