Description
A sensational dish – which you’ve got to try in your own kitchen should you be fortunate enough to come across these leaves.
Ingredients
Scale
- 1 extra large Taro Leaf
- Stuffing of your choice (I plan to try other stuffing as well)
- For this I used left over
- sweet potato,
- beetroots
- paneer
- Salt
- 2 green chilies (hot ones)
Instructions
- Wash the leaf – they are like lotus leaves and the water just rolls off them
- Cut the stem so you can lay them some what flat
- The leaf has wonderful ridges to cut right along them – I made my cuts about 4-5 inches wide tapering down to the main stem, following the ridge.
- Place the stuffing in the middle and fold over, there should be enough leaf for a generous fold over and wrap.
- Repeat until all the stuffing is used – An extra big leaf allows you at least 6-8 wraps.
- Spray the outside with olive oil or
- With a brush gently smear some oil over the wraps
- Place in your steamer (idli steamers will work too) and cook on medium heat for 12- 15 min.
- Indication of a cooked leaf is it will turn dark green and look oily.
Notes
The stuffing can be made in any way you deem fit – the only consideration being it needs to be solid/ water-free. Rice is the stuffing in traditional dolmades
- Prep Time: 10 mins
- Cook Time: 20 mins