Alu Vadi Recipe

INGREDIENTS

10 colocasia leaves (Aluchi pane)
2 green chillies
Ginger paste
1/2 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp jeera powder
A pinch of Hing
1 tsp coriander powder
1/2 tsp Sesame Seeds
1 tbsp Tamarind pulp
2 cup Besan
2 tbsp jaggery
1 tsp rice flour (Optional)
Salt as per taste
Water as required

Ingredients For Tempering:
Oil
2 tsp sesame seeds
1 tsp Mustard seeds
Pinch of asafoetida
4-5 curry leaves
Grated fresh coconut
Chopped coriander leaves

INSTRUCTIONS

  1. Wash colocasia leaves and wipe them dry. Wipe the leaves with the dry cloth.
  2. In a mixing bowl, take besan, jeera powder, coriander powder, Catch red chilli powder, Catch turmeric powder, tamarind pulp, jaggery, rice flour, crushed green chilli, ginger paste, hing, salt, sesame seeds and little water. Mix well to make a thick batter.
  3. The batter should be thick.
  4. Spread the leaves on a plain surface with the darker side down.
  5. Now spread the batter on each leaf and place the next leaf on top of it and apply another layer of besan batter on it as well.
  6. Continue this process with five leaves.
  7. Roll the edges vertically and spread a little batter on them.
  8. Now roll them tightly.
  9. Keep on applying batter on each fold.
  10. Place the rolls on a steamer and steam cook for 20 minutes.
  11. Remove from steamer and let it cool.
  12. Cut into thin slices.
  13. You can deep fry and serve hot.
  14. Or you can temper them.
  15. For tempering, heat oil and then add mustard seeds. Once it crackles, add sesame seeds, curry leaves and hing, and finally the sliced alu vadi rolls.
  16. Saute till they turn slightly brown.
  17. Garnish with chopped coriander leaves and grated fresh coconut. Serve hot.
  18. Enjoy with a steaming cup of tea!

 

Helpful tips while preparing alu vadi:

  1. Use fresh colocasia/alu leaves. You can check with the vendor while buying.
  2. While selecting colocasia leaves for alu vadi, choose the black stem ones.
  3. If you’re falling short of time, you can prepare the rolls a day before and then temper or fry them the next day.
  4. You can also substitute spinach leaves with alu leaves.

Other than the alu vadi recipe, there are some other snack recipes that can be enjoyed with your evening tea, like:

  1. Rava Idli
  2. Kanda Poha
  3. Khaman Dhokla
  4. Samosa

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