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In Fiji, we use plastic wrappers and not butter paper which is parchment paper and is used for baking and not steaming. In India, they use besan paste which binds the leaves well, whereas in Fiji, we use assorted lentils which can distort the rolls after steaming. That is the reason, we use plastic or glad wraps to keep the saina in shape. You can search for more Fiji videos and see how they make their sainas. Different countries and people living there, make same dishes, but in various ways. We should see things with an open mind. My sainas came out quite well though and nobody ever got hurt or sick eating it.

@@sanjeetaskitchen7767 I truly appreciate Fiji Indians using assorted lentils for making the paste. Since in India, we get freshly ground flours of mung dal as well as urad dal easily, I plan to mix these flours with besan to make the patra paste next time. In my part of India, we add a little yogurt instead of imli and also add a tbsp of jaggery powder as well as fresh coriander leaves to the paste. I agree that each region has it's own version of the recipe, which is wonderful. I however uphold my opinion of not wrapping the patra/patroda with plastic sheets while steaming. It's definitely injurious to health in the long run. I prefer binding the rolls with pure cotton thread, or the stems of edible creepers in villages, or most commonly, tearing a stripe from old cotton cloth and using it to tie the patra rolls. This ages old technique is definitely more eco friendly and health friendly. 🙏

Thank you for bringing that to my attention. I never actually thought about the side effects.

Hi, Kaivili! I have used plastic.

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