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.