I like to cook and eat natural, healthy, and tasty foods, and I enjoy sharing recipes from my native Indian cuisine.
Mouth-Watering Savory Rolls with Numerous Health Benefits
Taro leaf rolls (Colocasia Leaf Rolls) are beneficial to health and extremely appetizing. People make taro rolls (Alu Vadi) in many diverse ways. I chose the quick and easiest way to make this yummy snack.
Taro leaves are loaded with beneficial nutrients. Chickpea flour which is high in protein is the main ingredient for making taro rolls. Hence, the resulting snack comes out obviously healthy and delectable!
I made taro rolls with a batter made of chickpea flour and spices and steamed them for 20 minutes. Make thin slices. Enjoy eating them as they are, sprinkled with some coconut oil or deep fry the slices for a crunchy treat.
Over to the detailed recipe.
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Serves 4 people
- 1 big cup chickpea flour
- lemon size tamarind, soaked in very little water
- 1 teaspoon jaggery powder
- 2 pinches asafetida (hing powder)
- 1/4 teaspoon turmeric powder
- 2 teaspoons rice flour
- 1 teaspoon spice powder or rasam powder, optional
- 1 teaspoon red chili powder
- 1 teaspoon salt, or as per taste
- 1 teaspoon oil, preferably coconut oil
- 10 taro leaves
- 2 teaspoons sesame seeds, toasted
- oil for shallow frying or deep frying
Taro leaf (Colocasia leaf)
Colocasia (taro) leaves are not to be eaten raw. They are itchy when they are raw. They should be eaten only after cooking.
Note: The dishes made from these leaves should be spicier. Hence, make use of red chili, tamarind, and salt in good proportion.
Taro leaves are abundant in India and in many other countries. There are many varieties of the leaves, but the basic features are the same. They differ in shape, size, color, thickness, and the thickness of the veins on it. To get the best out of these leaves, you should use them when they are young and tender. Once they are mature and old, there is every possibility that they may induce itching on the hand, tongue, throat, or wherever you have touched them raw or cooked.
I have heard, people using fancy plants grown in container pots that poorly resemble colocasia leaves to make food items. Be careful that there are poisonous varieties among fancy plants. Don't consume them unless you are sure of their edibility. Make a point that actual taro leaves can be recognized easily.
- Wash taro leaves. Remove the stem and thick veins on the backside. Pat dry them. Set aside.
- In a large bowl, add chickpea flour, red chili powder, spice powder (optional), turmeric powder, tamarind paste, jaggery powder, Hing powder, rice flour, roasted sesame seeds, and salt. Add a teaspoon of coconut oil. Mix well.
- Adding water, make a thick batter.
- Place a taro leaf backside up. Thinly apply the batter all over as shown in the pic.
- Place another leaf backside up in the opposite direction. Apply the batter.
- Similarly, place 5 leaves one above the other. Fold both the sides and the bottom side about 2 inches towards the center. Apply the batter on the exposed leaf.
- Tightly hold the bottom and make a roll. Refer the pic.
- In the same way, make another roll. Thinly apply oil on the prepared rolls. Steam-cook them for 20 minutes. If using a pressure cooker, don't place the weight. Turn off the heat once they are properly cooked.
- Remove the lid. Take the rolls out. If you want to eat them straight away, thinly slice them, and sprinkle some coconut oil on them for the extra flavor.
- On the other hand, if you want to make it more savory, shallow fry or deep fry the slices in oil until they become golden brown and crispy.
- Garnish them with toasted sesame seeds. Enjoy munching!
ShailaSheshadri (author) from Bengaluru on October 27, 2020:
Thanks, Kalpana Iyer. All dishes made with taro leaves are delicious. The only thing is you have to take necessary precautions while using these leaves as they are itchy sometimes. Please do try this dish.
Kalpana Iyer from India on October 27, 2020:
Looks delicious! Thank you for sharing the recipe.