Combine the moong and rice in a deep bowl, soak it in enough water for over night. drain it and make a fine paste in mixture. Combine all the ingredients in a bowl, add water approx 1 cup and mix thoroughly till the jaggery melts and the mixture becomes smooth. Keep aside. How to proceed Wash the colocasia leaves and dry using a kitchen towel. Place the leaves with the vein side facing you on a clean dry surface and remove the veins using a sharp knife.

Place a leaf with the tip facing towards you, apply little paste mixture and spread it using your fingers to make an even layer. Apply little besan mixture on another leaf and place it in on the first leaf with the tip in the opposite direction. Continue the procedure for 3 more leaves. Fold the leaf around 1” from one side. Apply the paste mixture on it. Repeat the same with the other side. Fold the leaf around 1” from your side. Apply the besan paste on it with your fingers.

Roll it up tightly, while applying besan mixture with each fold. Keep aside. Repeat with the remaining 5 leaves and besan mixture to make 1 more roll and steam in a steamer for 20 to 25 minutes or till it becomes firm. When cool, cut into 12 mm. (½”) thick slices. Keep aside. Heat the oil in a kadhai and add the mustard seeds. When the seeds crackle, add the sesame seeds and asafoetida and sauté on a medium flame for a few seconds, while stirring continuously.

Add the patra pieces, toss gently and sauté on a medium flame for a minute. Serve immediately garnished with coconut and coriander.