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.
lotusleaf said...
ReplyDeleteThis 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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