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
Units
Scale
- 1 extra-large taro leaf
- Olive oil or cooking spray, for brushing
For the stuffing:
- 1 medium sweet potato, peeled, cooked, and mashed or diced
- 1 medium beetroot, cooked and finely chopped
- 3-4 oz (85-113 g) paneer, crumbled or diced small
- 2 green chilies (hot), finely chopped
- Salt, to taste
Instructions
- Wash the taro leaf thoroughly — like a lotus leaf, water will roll right off it.
- Trim the stem so the leaf can lie relatively flat.
- Following the leaf’s natural ridges, cut strips about 4–5 inches wide, tapering down toward the main stem.
- Combine the cooked sweet potato, beetroot, paneer, green chilies, and salt in a bowl and mix well. The stuffing must be dry and water-free — drain any excess moisture before filling.
- Place a generous spoonful of stuffing in the center of each leaf strip and fold the leaf over to wrap. There should be enough leaf for a full fold and wrap. An extra-large leaf should yield 6–8 wraps.
- Lightly brush or spray the outside of each wrap with olive oil.
- Arrange in a steamer (an idli steamer works well) and steam over medium heat for 12–15 minutes. The leaf is cooked when it turns dark green and looks glossy.
Notes
- The stuffing must be solid and water-free — wet fillings make the leaf soggy and the wraps fall apart.
- Traditional dolmades use a rice stuffing, but any dry, well-seasoned filling works here.
- Cook taro leaves thoroughly; they should never be eaten raw.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Appetizer
- Cuisine: Indian
Nutrition
- Serving Size: 1 dolmade
- Calories: 70