Alu Vadi
Alu vadi is a tasty snack made with colocasia leaves where gram flour and spices are mixed together , smeared on leaves , stacked , rolled, steamed and fried or temper ,later.
Servings 3 People
Calories 263kcal
Ingredients
- 15 No's Colocasia Leaves / Arbi ke patte Small size leaves
- 1 cup Gram Flour / besan
- ½ teaspoon Turmeric powder
- 1 /2 teaspoon Asafoetida / Hing
- ½ teaspoon Jaggery powder
- 1 teaspoon Red Chilli powder
- 1 teaspoon Coriander Powder
- 1 Tbsp Tamarind seedless , soaked in ¼ cup water water , refer notes
- ¾ - 1 teaspoon Salt or as required
- ⅛-1/4 cup Water , as required to adjust the consistency
For Masala
- 2 tablespoon Fresh Coconut
- ½ teaspoon Cumin / Jeera seeds
- 4-5 no's Garlic cloves
- ½" inch Ginger
- 4-5 no Green Chilli
- ½ inch Cinnamon Stick , optional
- 1 no Clove , small, optional
Other Ingredients
- 3 tablespoon Cooking Oil , for shallow fry
- Water for steaming
Instructions
- In a blender or a mixer chutney jar , add coconut , garlic , ginger , green chillies , cumin seeds, cinnamon , cloves and blend to a coarse paste .
- Take mixing bowl , add gram flour , masala paste , red chilli powder , coriander powder , turmeric powder , jaggery , salt and hing.
- Mix all spices with gram flour and add tamarind juice .
- Whisk and add water part by part to make a thick batter .
- Wash , clean and wipe dry colocasia leaves . Reverse the leaf , cut steam and remove veins gently with knife , if any.
- Now take a leaf , reverse it , drop spoonful of gram flour batter on leaf and spread evenly.
- Take one more leaf and place it on the batter spread leaf in opposite direction and apply besan mix on it evenly.
- Now take one more leaf , place in opposite direction , apply gram flour batter and repeat the process for another 2-3 leaves .
- Fold the leaves on both sides , vertically and start rolling the stacked taro leaves tightly from down moving upwards, horizontally .
- Secure the rolled leaves by tieing with a thread . This step is optional.
- In a similar way , take 5 to 6 leaves , apply batter , stack one above the other , and roll . Repeat for all leaves . You can even spread extra batter on rolled leaves too .
- Whilst , boil water in a steamer .
- Place rolled leaves on a greased steamer pan and steam for 18-20 minutes.
- Once steamed , remove the secured thread and slice the steamed rolls.
- Heat 3 tablespoon of oil in a pan and shallow fry these steamed rolls on both sides. Alternatively you can even deep fry it instead of shallow fry or just temper sliced alu vadi with mustard , sesame seeds and garnish with fresh coconut .
- Serve hot with a cup a masala chai /tea.
Video
Notes
- Soak seedless tamarind in warm water for about 30 minutes . Squeeze the tamarind pulp and extract juice .
- If there are thick veins in leaves , remove it with knife gently and roll the leaf using rolling pin .
- If you temper and serve Alu vadi garnished with fresh coconut then adding coconut in masala is optional.
Nutrition
Calories: 263kcal