Or colocasia esculentia.
Is a delicacy in udupi cuisine. It is made in different ways. The large elephant eared leaves are de-veined and spices are added. We have steamed, roasted version. Sometimes sautéed with spices, sometimes ground to fine chutney. My favourite is this Dosa version of this.
Colocasia leaves 6-8 take out the veins and chop finely.
Cups of rice soaked for 3hours.
½ a coconut scraped
A lime sized tamarind,
Twice the volume of jaggery (this can be scaled for taste)
1 tbs of coriander powder
1 tbs of red chilli powder
2 tsp of jeera powder
Salt to taste
Roast the coriander powder, red chilli powder, and jeera powder
Grind all the ingredients except the colocasia leaves .
When the mix becomes a smooth paste, pour out and add the colocasia leaves,
Heat a griddle spread a tsp of oil, pour a ladle of the colocasia batter and spread it thin.
Cover the griddle, flip over after 2mnts.
Serve hot with butter.
Ps : colocassia could itch. You could substitute colocasia with methi leaves, or shredded cabbage. Onions also add flavour.