- 5 big dalo leaves
- Urdi besan 2 cups
- Tamrin (2cm cubed)
- Garlic 2 tbsp
- Roasted jeera powder 1tbsp
- Baking powder 1 tbsp
- Chillies (optional)
- Wash the dalo leaves and cut off the pointed edge.
- Pour urdi besan in a bowl and add salt, jeera, baking powder and chillies.
- Dip tamrin in 2 cups of water and mesh it with ur hands.
- Strain the tamrin water with a sieve to take out any lumps of tamrin.
- Add this tamrin water to the bowl of urdi besan.
- Mix this well and form a paste.
- Lay a leaf on a tray and apply paste all over the leaf.
- Lay another leaf on top of the first leaf and do the same.
- Repeat this with all leaves.
- Roll the leaves and make into a cylinder shape. Tie this with a thread.
- Steam this for about an hour.
- When it is cooked, cut it into thin round pieces and eat.
- You can even deep fry the pieces and have with tea, coffee or any other soft drink.
- Make sure that saina is fully cooked while steaming. If it is not fully cooked, you can have itchy in your mouth.
- It can also be spelt as sehna, saina or soyna.