Wash colocasia leaves and pat dry them, remove stems.

Mix gram flour with all the ingredients, add little water to make a thick paste that can be spread on the leaves.

Take leaf with the lighter side on top, spread 1tbsp batter on the leaf, place the next leaf on top of the first, repeat this with 5 leaves, all the leaves have been placed together, fold lengthwise from each side.

Roll the leaves tightly, starting from the stem end, make 4 such rolls.

Cook the rolls by steaming in a double boiler or pressure cooker. After one whistle, cook on slow flame for 5-7 mins, let them cool, cut the roll into 1/2 thick slices.

Heat oil and shallow fry the slices till golden brown. For tempering: take a pan, heat oil, add mustard seeds and sesame seeds, as the mustard seeds starts to spluttering, pour over slices. And serve.

Garnish with chopped coriander leaves, freshly grated coconut, chopped green chillies, sprinkle with kashmiri red chillies powder.