1. Soak rice in water for 2-3 hours.
2. Drain and grind with rest of the batter ingredients, to a smooth batter, the consistency of dosa batter.
3. (Take care to see that the batter is not too thin. A very thin batter will cause problems when filling.)
4. Combine the ingredients for filling together and cook on very low flame, stirring, till the jaggery melts and the filling just holds together. (Do not over cook).
5. Wash the turmeric leaves and cut away one cm from top and bottom of the leaves.
6. Wipe away the water.
7. Place them in rows on working surface, shiny side up.
8. Prepare a steamer and place it ready on a low flame.
9. Take about 1 ½ tbsp batter and spread it evenly over the leaf., leaving a thin margin.
10. Place a line of filling, along the middle of the batter.
11. Use all the batter and filling thus.
12. Fold each leaf carefully along the length to bring one side over the other and place in the steamer.
13. Increase the heat and steam steadily for 15 minutes.
14. When the rolls are cool enough to handle, peel away the leaf and serve the roll, trickled with some freshly melted ghee.
15. The rolls may be served hot or cold.
16. Peel them just before serving.

Makes: 10-12 rolls

Note:

• This is a traditional dish from South Karnataka.
• It is made on Nag Panchami day.
• If you have only a couple of turmeric leaves, cut them into pieces.
• Use banana leaves for spreading the batter and place a pieces of turmeric leaf over the filling.
• This will also impart a good flavour to the rolls.
• The banana leaves must be cut into convenient size and softened slightly over a flame to prevent it from breaking while folding.