Wash and pat dry the taro leaves and keep aside.
In a large bowl mix together gramflour/ cornmeal ,spices ,lemon juice and water to make a thick paste.
Place a taro leaf (vein side up ) on a chopping board and smear the flour paste generously. Place another leaf over it and spread the paste again. Repeat the process to form a stack of 5 leaves.
Roll tightly. Make another similar roll with the remaining leaves. Steam cook in a steamer for 20 mins.
Remove from the steamer and cool completly. Cut into thick roundels. Lightly spray some cooking oil on a skillet ,add some sesame seeds and shallow cook the spirals till crisp.
Pack in lunchbox with some veggie sticks and lemon wedges.
To freeze the rolls -line the steamed pieces in a large baking tray and place in freezer for an hour.Once frozen transfer to zip lock bags. Thaw and pan cook the spirals before serving.
Tip-always use tender leaves as large aged leaves sometimes cause itchy discomfort.Tastes equally good with buckwheat flour,rice flour or masa harina.