Wash the Colocasia leaves thoroughly, dry them with a cloth, and remove any large veins. Soak the jaggery and tamarind in water and grind them into a fine paste in a mixer grinder. Drain through a sieve.

In a bowl, combine gram flour, rice flour, asafoetida, ginger chili paste, turmeric powder, red chili powder, coriander-cumin powder, white sesame seeds, baking soda, salt to taste, and oil. Mix well.

Add tamarind jaggery paste and mix well. Add water as needed to form a thick paste. Apply the thick gram flour mixture to the colocasia leaf as shown in the picture. Place another colocasia leaf on top of it, and apply the colocasia mixture to that as well.

Prepare the colocasia leaf in the same way by making layers and roll it into a tight roll. Considering the natural size of colocasia leaves, you can make one or two colocasia rolls, depending on your preference. Heat a steamer with water. Grease the perforated plate with oil. Place the colocasia roll on top and steam for 15 to 20 minutes over medium heat.

Once cooked thoroughly, let it cool for 10 to 15 minutes. Then cut it into round shapes with the help of a knife. Take a pan, add oil, mustard seeds, white sesame seeds, asafoetida, curry leaves, and red dried chili, temper them.

Now add water to make a sweet and sour gravy and add good tamarind paste. After it comes to a boil, add the steamed and round cut Patra in it. Mix well. Turn off the gas. Add grated fresh coconut and coriander and mix well

Serve hot. Enjoy the meal by satisfying your evening cravings with your favorite green chutney, red garlic chutney, tomato ketchup, and tea.