Friday, June 6, 2014

Fijian Seina "aluchi wadi" in India

We used to eat a lot of Taro/yam roots. leaves and shoot.  This is  Fijian Seina, a rolled Taro leaf.

They layer Taro leaves with dahl rolling it tightly. Then tie with a string and steam for about 30 to 40 minutes. Remove string, cut into 1/2 inch slices and deep fry in good quality oil (preferably olive oil) a couple of minutes each side or until slightly golden.

 

5 comments:

  1. lotusleaf said...

    This recipe is a variation of the South Indian recipe where we use rice in place of urad dal. I want to try this some time. Thanks for sharing.

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