1. Mix gram flour and tamarind extract with 1/2 cup water.
2. Add chilli powder, salt, sugar, cumin, carom seeds, turmeric.
3. Blend with a spoon till smooth, and no lumps remain, keep aside.
4. Heat oil in large heavy pan, add seeds, allow to splutter.
5. Add curry leaves, asafetida, chillies, garlic, ginger, mix.
6. Add rice, coriander,stir, take off fire, keep aside to cool.
7. Snip off stems right from base of each leaf.
8. Trim thick veins, by slicing horizontally.
9. Roll each leaf gently with a rolling pin, to flatten all veins.
10. Place 2 leaves one on another, smaller one on top.
11. Place them right side facing down.
12. Brush a thin layer of batter on the leaves facing up.
13. Sprinkle a layer of rice over batter.
14. Roll tightly from base to tip, folding in sides to form a closed cylinder.
15. Keep aside, repeat for all leaves, rice and batter.
16. Dip each end in batter or coat with finger.
17. When all rolls are ready, boiler or steamer, keeping well above water level.
18. Steam covered with tight lid (or place weight on it), keeping steam locked in.
19. Cook for 20-25 minutes, remove and cool rolls a little.
20. Cut each half horizontally, or more pieces as desired.
21. Arrange in serving dish.
22. Heat oil for seasoning, add all seeds, allow to splutter.
23. Add 20 ml. Water, pour over rolls evenly.
24. Garnish with chopped coriander leaves.
25. Serve with sauce or chutney.

Making time: 1 hour
Makes: 10-12 pieces
Shelf life: 1 day refrigerated