Alu vadi is a popular Maharashtrian dish . Its served as side dish or as a snack. Alu vadi is basically made with colacasia / taro leaves.
Preparation time: 10 mins
Cooking time: 20 mins
INGREDIENTS:
- Alu/ taro leaves: 6 to 8
- Besan/ gram flour: 1 large cup
- Ginger garlic paste: 1 tsp
- Red chilli powder: 1 tsp
- Turmeric powder: 1/2 tsp
- Coriander powder: 1 tsp
- Tamarind pulp: 1 tbsp
- Jaggery : 1 tsp powdered
- Salt: for taste
For seasoning:
- Mustard seeds: 1 tsp
- Cumin seeds: 1 tsp
- Sesame seeds: 1 tsp
- Oil: 1 tbsp
For garnishing:
- Sesame seeds: 1 tsp
- Coriander leaves: few chopped
- Grated coconut: 1 tsp
PREPARATION:
- In a large bowl add all the ingredients mentioned under main ingredients list except the leaves.
- Wash and clean dry leaves and slice off the thick stem and stalks with a sharp knife.
- Keep the first leaf and spread the batter completely .
- Place another leaf on top of it but in opposite direction (tip near the base of the lower leaf)
- Again apply batter and cover it with another leaf.
- You can place 5 to 6 leaves for a single roll.
- Finally roll the leaf from sides vertically and then horizontally to give it a rolled form.
- Steam it in cooker or steam vessel with 2 glass of water for 20 mins.
- Once cooked remove it and keep it aside to cool for sometime.
- Cut the roll into small round slices.
- In a pan heat oil and add mustard seeds, cumin seeds and sesame seeds. Let it splutter.
- Now add the sliced alu vadi to this and toss for 2 to 3 mins.
- Remove it in a plate and garnish with sesame seeds , coriander leaves and grated coconut.
- Serve with mint chutney or raw papaya chutney.