A delightful North Indian snack or side dish made from colocasia leaves smeared with a tangy and spicy chickpea flour paste, then steamed, sliced, and pan-fried until crisp. A unique blend of textures and flavors.
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
Tangy, iron-boosting Arbi ke Patte ki Sabzi with fluffy rice – a unique homestyle flavor!
This bihari dish is perfect for lunch. With 661.1099999999999 calories and 20.72g of protein per serving, it's a muscle-gain option for your meal plan.
fat
Coriander Powder
1 tsp Cumin Powder
0.5 tsp Garam Masala
0.25 tsp Asafoetida
1.5 tsp Salt (Or to taste)
0.75 cup Water (Or as needed for batter)
3 tbsp Vegetable Oil (For tempering and frying)
1 tsp Mustard Seeds
1 tbsp Sesame Seeds
2 tbsp Fresh Cilantro (Chopped, for garnish)
2 tbsp Fresh Coconut (Grated, for garnish)
Instructions
1
Prepare the Colocasia Leaves
Rinse the colocasia leaves thoroughly under running water and pat them completely dry with a kitchen towel.
Place a leaf with the vein-side up on a cutting board. Using a sharp knife, carefully shave off the thick central vein and any other thick subsidiary veins. This step is crucial to prevent throat irritation.
2
Make the Batter
In a large mixing bowl, combine besan, tamarind pulp, grated jaggery, ginger paste, garlic paste, and chopped green chilies.
Add all the dry spices: turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, asafoetida, and salt.
Mix well to combine. Gradually add water while whisking continuously to form a thick, smooth, and spreadable paste. The consistency should be similar to a thick pancake batter, with no lumps.
3
Assemble and Roll the Leaves
Place the largest prepared leaf vein-side up on a clean, flat surface.
Spread a thin, even layer of the besan batter over the entire surface of the leaf using your fingers or a spatula.
Place another leaf on top, ensuring it adheres well. Spread batter on this leaf too.
Repeat this process, stacking 3-4 leaves. Fold the side edges of the leaf stack inwards by about an inch.
Starting from the bottom edge, roll the stack tightly into a firm, compact log. The batter will act as a glue.
4
Steam the Rolls
Bring water to a boil in a steamer. Lightly grease the steamer plate or tray.
Carefully place the prepared rolls on the greased plate, ensuring they don't touch each other.
Steam the rolls on medium heat for 20-25 minutes. To check for doneness, insert a toothpick or knife into the center; it should come out clean.
5
Cool and Slice the Rolls
Once steamed, remove the rolls from the steamer and let them cool down to room temperature completely. This can take 30-40 minutes and is essential for clean slicing.
Once fully cooled, use a sharp knife to cut the rolls into 1/2-inch thick round slices.
6
Temper and Fry the Slices
Heat the oil in a wide, non-stick pan over medium heat.
Add the mustard seeds and allow them to splutter. Immediately add the sesame seeds and let them sizzle for a few seconds.
Gently arrange the sliced rolls in the pan in a single layer.
Shallow fry for 4-5 minutes on each side, until they are golden brown and crisp.
Remove from the pan and place on a plate.
7
Garnish and Serve
Garnish the hot, crispy slices with freshly chopped cilantro and grated coconut.
Serve immediately with green chutney or as a side dish with your meal.
Servings
4
Serving size: 1 serving
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
