Take colocasia leaves, wash them properly and take out the thick veins

Put all the ingredients at one place like ginger green chillies paste, tamarind chutney, asafoetida, coriander powder, red chilli powder, turmeric powder, carrom, salt and white seasme seeds

In a big vessel add gram flour and oil

Then add the other ingredients to the gram flour and oil mixture like tamarind chutney, ginger green chillies paste, coriander powder, salt, turmeric powder, red chilli powder, asafoetida and carom

Mix them well with your hands, add little water if required to adjust the consistency, the batter should be thick

Now take one leaf and start applying the batter on the back side of the leaf, that is on the light green side

Apply a thin layer on the whole leaf

On the first leaf put another leaf and apply the batter on it too, now start making the roll of it, first folding the sides inside, and then tightly roll it, seal the sides with some batter, in this way make all the rolls, two leaves are used in one roll

Place a big strainer on a big patrika of water, place the ready rolls in the strainer, cover and steam for 15 - 20 minutes

After they are steamed properly take them out in a plate, to check whether it is cooked properly or not, pierce a toothpick or a knife inside the roll, if it comes out clean it means it is done.

Cut the rolls into medium thick roundels

For tempering heat oil in a pan, add rai and white sesame seeds, let them splutter

Then add chopped green chillies and curry leaves

Then add the sliced rolls or patra to the tempering and mix well and roast for 3 - 4 minutes

When they are done, then take them out in a serving plate and garnish with chopped coriander leaves, you can also garnish with freshly grated coconut