Ingredients:
Take out from steamer, pour a teaspoon of coconut oil on each piece serve hot, with Daalithoy and rice.
Note:
- White Rice - 1/2 Cup
- Moong (Whole) - 1/2 Cup
- Grated Coconut - 1/3 - 1/2 Cup
- Salt - 1 1/4 Tsp
- Tamarind - 1/2 Tbsp (Concentrated)
- Red Chilly - 6-7 (3" long)
- Hing - 1/4 tsp
- Water - less than 3/4 Cup
- Patra Leaves - 6-7 (Medium size)
Method:
- Soak Rice and Moong for 4 to 6 hours.
- In a mixer put all ingredients and grind well with as little as possible, grinded masala should be not too course or fine. (This is called 'Masolu' in Konkani)
- Now Cut off stem and spine of patra leaves, wash throughly.
- On the counter top or on the chopping board, place the biggest patra leaf face down (i.e. dark green part on counter top and light green side facing us, shown in the picture) and apply a layer of 'Masolu' on it.
- Now keep another leaf on the leaf no.1 on which masolu is applied, while keeping the second leaf place in such a way that the half leaf should be on the leaf no. 1 and half on the chopping board. Apply a layer of Masolu on this leaf. This forms a base. Note that the narrow side of the leaves should always be at one side.
- Keep one more leaf on this base, apply masolu, repeat this procedure until u finish off all the leaves.
- Now comes the major part, that is making a roll. From the narrow side start making roll tightly and carefully folding the two edges. For newbies while making a roll some of the Masolu may come out, which is normal.
- Steam (whole roll or cut into desired thickness of round pieces) for 15-20 minutes on medium heat.
Note:
- The practice makes the perfect roll. Hold tightly while making a roll, so that the masolu comes out will be minimum.
- While cutting the roll into pieces make sure that you make a complete round piece.
