Rice Rolls

Traditional Recipes

rice-rolls-1

Pajey Madipula – Rice Rolls Steamed in banana leaves – also called “Mandri” which in konkani means “Mat”,  a literal name for rice rolls as the banana leaf is rolled up as you would a mat.

Rice Rolls

  • Servings: 6-8
  • Difficulty: Average
  • Print

  • 2 cups boiled rice/matta (red) rice
  • 1 cup basmati or white rice
  • 1 cup grated coconut
  • Salt
  1. Soak rice for 4 to 6 hours or overnight.
  2. Grind to a fine paste alongwith coconut and salt.  Grind as dry as possible.
  3. Cut the banana leaves into large squares and heat lightly over open flame to soften and make them limp so that they are easier to handle and do not break when rolling.
  4. Take a some rice paste and spread over the leaf coating it to a medium thick layer. Can be made  thicker, if desired.
  5. Roll the leaf into a compact tube and set aside. Repeat for all leaves.
  6. Heat a steamer and place the rolls in batches of around 10 (so as not to over crowd the steamer and cook evenly) in the steamer.
  7. Steam for 25 to 30 minutes till done.
  8. Cover the rolls with a muslin cloth if desired to avoid water vapour  falling on the rolls.
  9. Serve with any veg or non-veg curry for a main meal or with chutney for breakfast.
  10. Makes approximately 15 to 20 medium sized rolls.

 

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