Has to be a Ramadan favorite!
Ingredients:
15 large taro leaves
1 cup urdi dhal
1 cup mattar dhal
4 tbsp garlic paste
2 tbsp chili paste
1 tbsp turmeric powder
1 tbsp salt
2 tbsp cumin powder
Directions:
The night before soak your dhal in cold water overnight
The day of:
Drain and wash your dhal 5 times
Drain your dhal completely
Process in a food processor into a smooth paste
Mix in all other ingredients and mix until combined
Wash and dry your taro leaves (remove stems)
Lay each leaf upside down and peel off all of the thick veins as much as possible (this is to make sure that all leaves lay flat
One by one lay a taro leaf and coat in paste (be sure to coat full leaf)
Layer with 4 more leafs and paste
Carefully roll tightly and fold in the edges (kind of like a burrito)
Place in steamer seam side down and roll next 2 rolls (this recipe makes 3 rolls)
Steam on medium 45 minutes (make sure water is always in steamer, add more if needed)
Remove from steamer and place on cutting board to fully cool
Take a sharp knife and cut into 1 inch rolls (keeping roll intact)
Wrap in plastic wrap and place in fridge for up to 3 days or place in freezer for up to 1 month
When ready to eat you can do one of these:
Fry in oil until golden
or
Coat in paste and fry in oil
For paste:
1/2 cup flour
1/2 tbs salt
1/2 tsp turmeric
1 tsp garlic powder
1 tsp chili powder
1/4 cups water
Mix all dry ingredients and add in water as needed to make a thick paste
Dip each saina roll in paste and fry until golden
Serve with tamarind chutney or mint chutney but also great alone.
This is what my saina looked like, I chose to coat in the paste as it gives another dimension of flavor, I served it with mint chutney.
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