I no longer use plastic wrap for steaming and suggest using unbleached parchment paper now.

Unless stated on the product safe for cooking, food plastic wrap is not recommended to be heated. Untreated plastic wrap can release chemicals and melt when heated. Your receipe is great though. Thanks.

You’re close by! And thank you! 😊

@@SBLtasteoffiji oh !! Wow...

That’s so awesome to hear! Would Love to see how it’s served there! ♥️

It called rikawach in India.

That is so wonderful! I like to think that we are all connected with our food.

Such a huge compliment! Thank you! And yes! Swiss chard is amazing in saina! Try it once and you won’t need anymore convincing :) 💕

Thank you Natasha! You’re amazing to work with too and such a lovely person! So glad we got to know each other! 😘

My pleasure! ❤️

Thank you so much for such a huge compliment! ♥️

Thank you so much ♥️

Thank you and welcome! 🙏🏾

Yes! I love the Indian version too! So so good! ♥️

Thank you so much for visiting! 💕

It’s my pleasure! I love saina too! Imli chutney and saina with some hot cha, best food! 😋

Thanks! We are all brothers and sisters! It’s our food that connects us 💕

The Gujarati version has a slight sweetness to it, I believe. There’s a lot of Gujaratis in Fiji too. I hope you give this recipe a try, Pete! It’s so good! You’re gonna love it!

My condolences for your moms passing, James. I’m happy to be able to keep her memories fresh with our food! And yes the rolls do freeze well! Steam and let cool completely. The wrap in plastic wrap a couple of times and then a layer of foil. This helps with freezer burns etc. thaw completely before slicing and frying :) please let me know if you have any other questions! I would be happy to help!

That’s awesome. Thanks for sharing. The combo sounds delicious too! 🥰

🙏🏾 Thank you ❤️

My pleasure Priya! Please let me know how it turns out! ♥️

Thank you so much Anshu! ❤️

Thank you! 🩵

Thank you so much!

Thank you!

Thank you so much for the beautiful comment! Appreciate it so much! The pan is from Farberware. definitely not my favorite, but it shows the food really well during filming. It’s ceramic coated. I’m in the US and got it from amazon. Here is a link. Farberware 17505 Ceramic Nonstick Frying Pan Set / Fry Pan Set / Skillet Set - 9.25 Inch and 11.75 Inch, Gray www.amazon.com/dp/B014ITLZMK/ref=cm_sw_r_cp_api_i_7VcTEbF8CXDZN

You're most welcome! Ahh you're a gem; thank you so much for the quick response and attached link - I just love how it's wide and flat, ( so you can 'see' each piece cooking properly with space around each piece) but with a bit of a lip for the option of deeper frying if needed. Why is it not a favourite though and what would you recommend instead? I'm about to do a cookware shop and have no idea what is best for Indian/Islander food. :/

It’s my pleasure! It actually doesn’t last long and food does stick to it easily. If you’re looking for a good piece that will last a lot longer and has the same benefits, I highly recommend coated cast iron. Here are a couple of my favorites! Ayesha Curry 46957 Enameled Cast Iron Skillet/Fry Pan with Pour Spouts, 10 Inch, Twilight Teal www.amazon.com/dp/B075QFDGVV/ref=cm_sw_r_cp_api_i_wtdTEbY0GBNE2 Lodge EC3CC13 Enameled Cast Iron Casserole, 3.6 Quart, White www.amazon.com/dp/B07GVRG619/ref=cm_sw_r_cp_api_i_EudTEbNQ3NT8Z

My pleasure ♥️

Mine too!

I will have to give that a try! Thanks for the recommendation!

Absolutely 👍

Yes! You can definitely give it a go with foil. Parchment paper or wax paper works well too!

Thank you so much for your feedback! ♥️♥️♥️

Aka4512 thank you so much! I promise it tastes just as good! We’re making it for Diwali this with Swiss chard because we couldn’t find Dalo leaves either. I’ll post a pic on my social media (Facebook & instagram)

Thank you! I do have a poori recipe on my channel! I hope it is helpful: kzfaq.info/get/bejne/e9mShZaHydSnfYU.htmlsi=DozLheovLdrGDbcK

Sunitha, have you had patra before? Not sure if its a northern india recipe, but I believe this would be the closest version. And you know, it may be very close to Spinach Vada taste... I'll have to look that recipe up. I know you have access to taro leaves there.. ;) So give this a try! It is SOOO good! One of my favorites! ♡ Love you! Romi

Sunitha, have you heard of Alu Vadi? Found that it’s similar to Saina/patra. It’s also called pathrode.

Thanks! Yes it does! Tastes good just steamed - and tastes just like dalo ke bhaji Saina 😀

Thank you Tameka! Natasha is pretty awesome! ♥️

Mine too! Imli chutney and saina and I’m in heaven!

You’re welcome! Hard to find it here in the US too, especially in the winter!

Which leaves did you use? I’ll post a quick recipe soon. Hard to film with a 6 month old but I can get something in! :)

I just uploaded that recipe for you! I hope you make it for Diwali! :)

You’re welcome! I promise, it tastes just as good as the traditional one made with taro leaves! When you try it, take a pic for me if you can & share it with me on social media, please. :)

PAnda VekarIya what do you guys call it?

Kuzhali, the dish is traditionally made with taro leaves. I think in Tamil it’s Cheppankizhangu. Taro is also known as ‘Arbi‘ in Hindi, ‘Chamadumpa‘ in Telugu, dasheen, colocasia esculenta and ‘kacchalo‘ in Punjabi. I hope this narrows it down. The leaves I used are close to spinach leaves - maybe called Sencheerai in Tamil? Let me know if that’s helpful. 😘

Simply Blissful Living so nice of u dear... How u put effort to explain every comments. .. I had to try tis recipe for ur effort... Def i ll do..

That’s why I’m here ♥️ thank you Kuzhali! I hope you like how it turns out 😘

Yes! It has various names! It’s delicious isn’t it?

My pleasure :)

Thank you! And me too! 🤣

Thanks! We do that sometimes :)

But we in fiji do it different, we don't put it on th side, coz we build it before we fry so there's no need to put it on th sides because we've bpiled it so I already holds

Fiji style sainanis first steamed n den fried. So steaming already binds it hence no need 2 apply paste. I think T n T Guyana don't steam hence they put paste 4 binding

They do steam their saina in T&T. I’ve seen some fellow Fijians apply the paste on the sides, my mom included, on some occasions. I think it’s merely a preference thing and not so much to do with binding. Although, it CAN help with binding if your saina comes undone for some reason.

One of my favorites! So tasty!

You could definitely “fry” it in the air fryer after steaming. I’d spray oil on both sides and fry at 375-400 degree’s Fahrenheit for 7-10 mins to start. I haven’t done it personally so can’t really give exact directions.

@@SBLtasteoffiji thank uou I’ll try it this way

@@SBLtasteoffiji I made it in the air fryer and it tastes Jait as good 😊

That’s wonderful! Thank you for updating! I’ll give it a go next time I make saina!

Bahut sawaad hai! Ekdum Fiji la Saina rakam! Aap Fiji me raheta hai?

Hum Calgary Canada meh rahata hai 40 yrs hoi seh.

Oh acha. Humma kuch family hai Canada me. Hum Northern California me rehata hai. Aap ke waha pe Swiss chard mele? Try karna recipe. Bahut acha lage hai. Ekdum dalo bhaaji rakam. Humma Nani Amma aur mom like kare hai ee wala Saina.

Swiss chard mele hai. Dalo ke patti bahut expensive. Hum 3 -4 days a week cooking karta aur u tube meh seekhta.You doing great Romi . Show the world how we cook.

Hi! I haven’t tried it that way, but it may work. You’d want to make sure you rub a good amount of oil and bake until crispy. If you don’t want to deep fry them, you can shallow fry with just minimal oil in a pan too.

I am 😁

Me too. Love your videos. You in usa?

Lynn Yee yes, I’m in Northern California. What about you?

I am in toronto

Bula! 👋🏽